For a first time cookie baker (at least from scratch), I found the recipe easy to follow. I only used 1 1/2 cups of brown sugar, as they were for three toddlers, and the recipe came out great. thanks.
Photo: Ryan Benyi; Styling: Andrea Steinberg
Yield: 24 large cookies (serving size: 1 cookie)
Cost per Serving: $.27
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Amount per serving
- Calories: 249
- Fat: 12g
- Saturated fat: 5g
- Protein: 3g
- Carbohydrate: 33g
- Fiber: 2g
- Cholesterol: 30mg
- Sodium: 114mg
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 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
- 1. 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.
- 2. With mixer on low speed, gradually add flour mixture to butter mixture. Stir in oats, then chocolate, walnuts, raisins, cherries and coconut.
- 3. 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.
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