Elements
- 12 tablespoons (6 ounces) butter, at room temperature
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 1/2 massive eggs, crushed
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups old style rolled oats
- 1 cup sweetened flaked coconut (we used shredded)
- 1 cup chopped pecans
Cream butter and sugars. Add eggs and vanilla. Beat. Add dry substances and beat till blended. Stir in remaining substances. Drop by spoonfuls onto cookie sheet. Bake at 350 levels (or 175 C) for 10-12 minutes.
I like how this recipe is brief and to the purpose, and will be printed out to suit on a recipe card.
My first time making this cookie and OMG it is so good. Chewy, like the right oatmeal choco chip cookie, however loaded with extras. The sweetened coconut makes it additional chewy and I swapped out half the chocolate chips for butterscotch.
I used a medium scoop for the cookies and the unfold to the right dimension of your palm. That is half the recipe which makes over 2 dozen cookies. I additionally baked for a bit longer, nearer to 14 minutes so it is golden brown and tremendous straightforward to carry off the pan as soon as it is cooled.
I’ve seen just a few recipes that use 1 cup brown sugar and 1/2 cup white sugar, or brown butter, however this unique recipe is so good, I believe I’ll keep on with it.