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Add a photoThis is adapted from a Cooking Light recipe.
Ingredients
- 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
- 1 cup regular oats
- 1/4 cup shredded unsweetened coconut
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup chopped pecans, toasted
- 1/2 cup semisweet chocolate chips
- 1/2 cup white chocolate chips
Directions
- Preheat oven to 350°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt), stirring with a whisk; set aside.
- Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and chocolate chips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 13 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 24g | |
| Recipe makes 36 servings | |
| Calories 104 | |
| Calories from Fat 37 | 36% |
| Total Fat 4.24g | 5% |
| Saturated Fat 2.18g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 95mg | 4% |
| Potassium 52mg | 1% |
| Total Carbs 14.91g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 8.23g | 5% |
| Protein 1.81g | 3% |
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