This recipe is inspired by Martha Stewart's recipe. I have made some changes. I like to call these Kitchen Sink Cookies because there is EVERYTHING in this cookie. I like them because they are a simple drop cookie that is full of flavor. They are soft and chewy and have something for everyone.
Makes about 5 dozen
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups old-fashioned oats (not instant or quick-cooking)
- 1 cup chocloate chips
- 1/2 cup shredded unsweetened coconut
- 3/4 cup pecans, coarsely chopped
- parchment paper
Here's how:
Preheat oven to 350 degrees.
Into a bowl, sift together flour, baking soda, salt, and baking powder.
Cream butter and both sugars until pale and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Gradually add flour mixture, beating until just incorporated.
Beat in oats, chocolate, coconut and pecans until just combined.
Coat baking sheets with parchment paper.
Using a 1 1/2-inch ice-cream scoop or a tablespoon, drop dough onto prepared sheets, about 3 inches apart.
Bake, rotating sheets halfway through, until edges of cookies begin to brown, 16 to 18 minutes.
Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely.
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