Some people like cookies that are sweet and delicate. These are not those cookies. No, these are big, hearty cookies brimming with all kinds of good stuff – oats, chocolate, toasted pecans, and coconut. While there are many chocolate chip cookie recipes out there, there are never enough variations. This recipe, a great version for those of us who like our chocolate chip cookies anything but plain, is adapted from Tate’s Bake Shop’s newest cookbook, Baking for Friends. November 2012.
- 1 2/3 cup(s) all-purpose flour
- 1 teaspoon(s) baking soda
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) baking powder
- 2 cup(s) old-fashioned rolled oats
- 1 1/2 cup(s) firmly packed dark brown sugar
- 1 cup(s) unsalted butter, softened
- 2 large eggs
- 1 tablespoon(s) water
- 2 teaspoon(s) vanilla extract
- 1 cup(s) sweetened flaked coconut
- 1 cup(s) semisweet chocolate chips
- 3/4 cup(s) coarsely chopped pecans, toasted
- Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper.
- Whisk together flour, baking soda, salt, and baking powder. Stir in oats. Set aside.
- Using an electric mixer on medium speed, beat brown sugar and butter until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in water and vanilla.
- Reduce mixer speed to low and gradually add flour/oat mixture. Mix just until combined. Stir in coconut, chocolate chips, and pecans.
- Drop dough by 2 tablespoonfuls onto prepared pans. Place cookies about 2 inches apart. Bake, one baking sheet at a time, 13-15 minutes, or until edges are lightly browned and centers are slightly soft. (Refrigerate unused dough between baking batches.)
- Cool on baking sheets for 5 minutes. Then, transfer to wire rack to cool completely.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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