Thin Crispy Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle Recipe
Delight in these thin, crispy oatmeal cookies featuring the rich flavors of toasted unsweetened coconut and a subtle hint of almond extract. These light yet flavorful cookies are perfect for snacking or gifting, combining rustic oats with a delicate chocolate drizzle for the perfect sweet crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 12 thin crispy oatmeal cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Dough Ingredients
- 4 tbsp Unsalted butter – softened/room temperature
- 3 tbsp Brown sugar
- 1 tsp Vanilla extract
- 2 tbsp All-purpose flour
- 1/8 tsp Almond extract (optional but recommended)
- 1/2 cup Flaked unsweetened coconut – lightly toasted
- 1/4 tsp Salt
- 2/3 cup Rolled oats
Chocolate Drizzle (optional)
- 1/4 cup Semisweet or dark chocolate chips
- 1 tsp Vegetable oil or butter (to thin the chocolate for drizzling)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and prepare a cookie sheet by lining it with a silicone baking mat or parchment paper to prevent sticking.
- Toast the Coconut: In a wide pan over medium heat, gently toast the flaked coconut by stirring or tossing it for 2 to 3 minutes until fragrant and lightly browned. Remove from heat and set aside.
- Mix the Dough: In a medium mixing bowl, blend softened butter, brown sugar, vanilla extract, almond extract, all-purpose flour, and salt until smooth and fully combined. Add rolled oats and the toasted coconut flakes, then gently mix just until the ingredients are evenly incorporated without overmixing.
- Shape the Cookies: Using a teaspoon or tablespoon, drop packed scoops of dough onto the lined baking sheet, spacing them about 2 inches apart. Press each scoop lightly with your fingers to flatten, ensuring they will spread thinly during baking.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the cookie edges are golden brown. For ovens that run hot, begin checking around 7 minutes to avoid burning.
- Cool the Cookies: Allow the cookies to cool on the baking mat for a few minutes to set, then transfer them to a wire rack to fully cool.
- Prepare the Chocolate Drizzle (Optional): Melt the chocolate chips with vegetable oil or butter in a microwave-safe bowl in 15-second increments, stirring between each, until smooth. Drizzle the melted chocolate over cooled cookies using a fork or spoon. Let the chocolate set before serving.
Notes
- Lightly toasting the coconut enhances flavor and texture; watch carefully to prevent burning.
- Pressing the dough flat before baking helps achieve the desired thin, crispy texture.
- If almond extract is unavailable or undesirable, omit without drastically affecting the cookie’s flavor.
- Use a silicone mat or parchment paper to ensure easy cookie removal and even baking.
- Store cookies in an airtight container at room temperature for up to one week.
- To keep cookies crispy, avoid refrigeration as moisture can soften them.
Keywords: thin oatmeal cookies, crispy oatmeal cookies, toasted coconut cookies, chocolate drizzle cookies, easy cookie recipe, quick oatmeal cookies
