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| Chocolate Chip and Coconut Lunchbox Cookies |
"A very decadent cookie with chocolate chips and coconut to make an energy snack for any time of the day."
Ingredients :
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup sweetened flaked coconut
- 1 cup chocolate chips
- 1/2 cup quick-cooking oats
- 1/2 cup roasted sunflower seeds
- 1 cup white sugar
- 1/2 cup butter, softened
- 2 eggs
Instructions :
| Prep : 20M | Cook : 24M | Ready in : 30M |
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- Preheat oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
- Mix flour, baking powder, and baking soda together in a bowl. Combine coconut, chocolate chips, oats, and sunflower seeds together in a separate bowl.
- Stir sugar and butter together in a third bowl using a spoon to break up butter and create a paste with sugar. Beat eggs, 1 at a time, into butter mixture using electric mixer on medium speed until light and creamy.
- Beat coconut mixture into creamed butter mixture until mixture is evenly combined. Mix flour mixture into coconut-butter mixture until dough is just combined. Drop small spoonfuls of dough onto the prepared baking sheet.
- Bake in the preheated oven until cookies are lightly browned, about 10 minutes. Transfer cookies to a wire rack to cool completely.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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