Greek yogurt, cinnamon, and blueberries are all excellent additions to overnight oats.
| Prep Time: | 15 mins |
| Cook Time: | 12 mins |
| Total Time: | 27 mins |
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- ½ cup butter
- 1 cup white sugar
- 1 egg
- 1 ⅓ cups dry potato flakes
- 1 ⅓ cups biscuit baking mix
- 1 teaspoon coconut extract
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the butter and sugar until smooth. Stir in the egg and coconut extract. Combine the flour and potato flakes, and stir into the batter until well blended. Drop heaping spoonfuls onto the prepared cookie sheets.
- Bake for 12 minutes, or until the tops are still white, and the bottoms are light brown. This will insure chewy cookies. Cool for a few minutes on the cookie sheet before removing to wire racks to cool completely.
Nutrition Facts
| Calories | 106 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 117 mg |
| Sugars | 9 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I really enjoyed these. I had to add 2 tbs of milk to get the dough to come together. Like another reviewer I rolled them into balls and made thumbprint cookies. I didn’t have coconut extract and would never use it again so I went with almond extract. Thanks for sharing.
Wow…who would’ve thought to throw these ingredients together! I was pleasantly surprised! I added a little almond extract to the recipe in addition to the coconut! yum!!!
I made these for a presentation at work, and they were gobbled up.
I love this recipe! I did an ingredient search to use up some potato flakes and found this. It seemed strange, but I thought I’d try them. The first batch I made with Splenda and lowfat baking mix. I did add 2T milk to get the right consistency. I also used almond flavoring instead of coconut. My husband gobbled up the whole batch! He loved them! I made them again for a school potluck, with real sugar, and almond extract. I formed them into balls, thumbprinted them and put maraschino cherry halves in the print. They were beautiful AND yummy! This is a fun, different recipe that I will use over and over. I think I’m going to do mint next with dark chocolate disks in the print. Thank you!
These were very good! They did get crunchy after the second date despite being sealed. I made them with vanilla extract, because it’s what I had – can’t wait to try them with the coconut flavoring.
This is a wonderful recipe! I didn’t use coconut extract as I don’t care for coconut, I used vanilla instead and they came out fabulous! Did take a little longer to cook than recommended, about 4 minutes longer, but I do live at 8600 feet above sea level, so that’s probably why!
This was such an easy recipe for me. My family could not believe that I made this, perhaps I should have been insulted. This is a must try!!!!!!