10 tablespoon unsalted butter, at room temperature
6 tablespoons vegetable shortening
1/2 cup sugar
1 1/2 cups packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups quick-cooking oats
2 ounces bittersweet chocolate, chopped
1/2 cup walnuts, chopped
1/4 cup raisins
1/4 cup dried cherries
1/4 cup unsweetened coconut
How to Make It
Preheat oven to 350ºF. Whisk together flour, baking soda and salt. Using an electric mixer on medium speed, beat butter, shortening and both sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla.
With mixer on low speed, gradually add flour mixture to butter mixture. Stir in oats, then chocolate, walnuts, raisins, cherries and coconut.
Line two rimmed baking sheets with parchment paper. Scoop dough into 2-Tbsp. balls and place several inches apart on baking sheets. Bake, rotating pans halfway through, until cookies are lightly browned, 10 to 12 minutes. Let cool for 5 minutes on baking sheets on wire racks, then transfer cookies to wire racks to cool completely. Repeat with remaining dough.
WOW! I was searching for a quick cookie recipe and found this one. It was easy to follow. I had them in the oven in about 20 minutes. I was out of vanilla extract so used almond extract instead, and had no dried fruit or chocolate so doubled the coconut. They are slightly moist, flavorful, and the bite has a perfect light crunch. This recipe is fantastic.
This was an excellent cookie recipe, especially if you like the brown sugar chewy kind. I changed it up a little by using slivered almonds, dried cranberries and white chocolate chips instead of the last 5 ingredients. I made the cookies "normal size" (1 tablespoon dough) and the recipe made 4 dozen.
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