Description
Whisper-thin oatmeal cookies showcase delicate crunch with toasted coconut and elegant chocolate swirls. Crisp edges and rich flavor profiles make these cookies an irresistible treat that melts in your mouth and satisfies sweet cravings.
Ingredients
Scale
Main Ingredients:
- 4 tablespoons (57 grams) unsalted butter, softened to room temperature
- ⅔ cup (60 grams) rolled oats
- ½ cup (40 grams) flaked unsweetened coconut, lightly toasted
Sweeteners and Flavor Enhancers:
- 3 tablespoons brown sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract (optional, but highly recommended for added flavor)
Dry Ingredients:
- 2 tablespoons (15 grams) all-purpose flour
- ¼ teaspoon salt
Instructions
- Heat the oven to 350°F (175°C) and prepare a baking sheet with parchment paper or a silicone mat.
- In a skillet over medium heat, carefully toast coconut flakes, stirring constantly until they become fragrant and achieve a light golden hue, approximately 2 to 3 minutes.
- Cream together softened unsalted butter, brown sugar, vanilla extract, and almond extract in a mixing bowl until the mixture becomes smooth and uniform.
- Sift flour and salt into the butter mixture, blending thoroughly to create a consistent dough.
- Fold rolled oats and toasted coconut flakes into the dough, ensuring even distribution throughout the mixture.
- Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheet, spacing each cookie approximately 2 inches apart.
- Gently press down on each dough mound with fingertips to encourage thin, crispy edges during baking.
- Slide the baking sheet into the preheated oven and bake for 10 to 12 minutes, watching carefully after 7 minutes to prevent over-browning.
- Remove cookies from the oven when edges turn golden brown and crisp.
- Let cookies rest on the baking sheet for 2 to 3 minutes to firm up slightly.
- Transfer cookies to a wire cooling rack to cool completely.
- Melt chocolate chips in a microwave-safe bowl, heating in 20-second intervals and stirring between each burst until smooth and fully liquefied.
- Drizzle melted chocolate over completely cooled cookies using a spoon or piping bag for an elegant finishing touch.
Notes
- Make sure all ingredients are at room temperature before starting to ensure smooth mixing and consistent texture.
- Toasting coconut adds a deep, nutty flavor that elevates these cookies from ordinary to extraordinary.
- Use light brown sugar for a softer, chewier cookie or dark brown sugar for more caramel-like depth.
- Don’t overmix the dough, as this can make the cookies tough instead of delightfully crisp.
- Space cookies generously on the baking sheet to allow them to spread and become wonderfully thin and crispy.
- Store cookies in an airtight container to maintain their satisfying crunch for several days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 134 kcal
- Sugar: 3 g
- Sodium: 66 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 15 mg