You know when you just need a cookie? You do, don’t you?
I had been hanging on to this recipe for awhile, and over the weekend was just the right time to bring it to life. I like these cookies for the same reason that I like tapas — you get a little bit of everything. Honestly, I get quite bored by a chocolate chip cookie–I know, that’s near blasphemy in some circles!–but it’s true! However these little gems, they kick boredom to the curb. Full of goodies, they are chewy yet crisp, and more importantly — they are interesting!
The making of a cookie is generally not rocket science, but there are some tricks to ensure your inability to stop eating these. First, use good quality ingredients (duh). Second, when adding the flour mixture to the wet mixture, only mix until just combined, and do so on low speed. Overmixing will create a tough cookie, rather than a chewy, crisp one. Also, since ovens vary so widely (mine especially, it really likes to mess with me!), check the cookies at 9 minutes to be sure they don’t get overbaked.
Like many cookies, these are amazing straight from the oven. . .
Adapted from Martha Stewart
Vegetable oil spray (unless you’re using a Silpat)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
8 ounces (2 sticks) unsalted butter, softened
¾ granulated sugar
¾ cup light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 ½ cups old-fashioned oats
6 ounces semisweet chocolate, cut into ¼-inch chunks (1 cup), or use semisweet mini chocolate chips (like I did)
3 ounces (¾ cup) pecan halves or pieces
½ cup shredded unsweetened coconut
Preheat oven to 350°. Either coat baking sheets with cooking spray, line with parchment, and spray parchment OR simply use a Silpat (my choice).
Sift flour, baking soda, salt, and baking powder into a medium bowl.
Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beat well after each addition. Beat in vanilla.
Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate (or mini chocolate chips), pecans, and coconut until combined. At this point, dough can be refrigerated for 3 days, if desired.
Using a small spoon, drop dough onto baking sheets, spacing 2 inches apart.
Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. Cookies can be stored up to 3 days.