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1 stick (8 ounces) butter, at room temperature
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1/2 cup sugar
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1/2 cups packed light brown sugar
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1 large egg
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1 teaspoon vanilla extract
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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generous pinch salt
- 1 cup flour
- 1 cup old-fashioned rolled oats
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1/2 cup chocolate chips
- 1/2 cup Heath bar chips
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2/3 cup coconut, sweetened or unsweetened is OK
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2/3 cup chopped nuts, pecans or walnuts or almonds (My favorite way to chop the nuts is to put them in a plastic bag and bash them with a rolling pin. The bags Costco baking nuts come in are perfect, so I now have a collection of heavy plastic bags that I wash & re-use for this purpose)
Directions:
Cream the butter and sugars together in a stand mixer if you have one, or by hand. Add the egg and mix well. Add the vanilla, spices, leavening, and salt and mix lightly, then add the flour and oats, and finally the chips, coconut, and nuts. Mix. I think the chocolate chips & nuts kind of hold the flour down while you mix up the dough, and keep it from flying out of the mixer.
Line a baking sheet with parchment and scoop the dough out with a 2-tablespoon scoop if you have one or other device if you do not. Cover the baking sheet and chill till you’re ready to bake. At this point the dough balls can be frozen for months. Freeze them on the sheet and then once frozen transfer to a plastic bag or other container. You can take them out and bake as many cookies as you want at any given time.
When you’re ready to bake, heat the oven to 375°. Divide the cookies up, about one dozen to a sheet with plenty of room, because they’ll spread. Bake for 8-10 minutes, when they’ll still be a bit squishy in the middle, and cool on the sheets to firm up. Makes 27 large cookies.
Here’s the original recipe, from the Washington Post
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3 cups flour
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1 tablespoon baking powder
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1 tablespoon baking soda
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1 tablespoon ground cinnamon
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1 teaspoon salt
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3 sticks (12 ounces) butter, at room temperature
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1 1/2 cups sugar
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1 1/2 cups packed light brown sugar
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3 large eggs
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1 tablespoon vanilla extract
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3 cups semisweet chocolate chips
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3 cups old-fashioned rolled oats
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2 cups sweetened flaked coconut
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2 cups chopped pecans
Directions
Position oven racks in the upper and lower thirds and preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt.
Using a stand mixer on medium speed, beat butter until smooth and creamy, about 1 minute. Gradually add sugars and beat to combine, about 2 minutes. Add eggs, one at a time, beating after each one, and the vanilla extract. Reduce speed to low and add flour mixture gradually until just combined. Add the chocolate chips, oats, coconut and pecans, mixing until just combined.
For large cookies, drop a hefty 1/4 cup of dough onto the baking sheets for each cookie, spacing 3 inches apart. Bake for 8 to 9 minutes, then rotate sheets top to bottom and front to back. Bake for an additional 8 to 9 minutes or until edges are lightly browned. Let cookies cool on baking sheet for about 5 minutes, then transfer to rack to cool completely. For smaller cookies, use 2 tablespoons dough per cookie and bake for 15 to 18 minutes total, rotating the baking sheets midway through. Store in airtight containers at room temperature for several days. May be frozen.