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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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A reconstruction of my dad's take on these kitchen-sink cookies. Feel free to make substitutions - the basic recipe really stands up to changes nicely, so pick your favorite add-ins! Ingredients:
2 cups flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup butter or 1 cup margarine |
1 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
1/4 teaspoon almond extract |
1 cup old fashioned oats |
3/4 cup semi-sweet chocolate chips |
3/4 cup pecans |
3/4 cup shredded coconut |
Directions:
1. Preheat oven to 350 degrees. Grease baking sheets. Mix flour, baking powder, baking soda, and salt. Set aside.
2. In a large bowl, cream butter & sugar until light and fluffy. Beat in egg gradually, then stir in vanilla & almond extracts and coconut. Gradually stir in the already-mixed dry ingredients. Stir in rolled oats, chocolate chips, and pecans. Drop by rounded teaspoonfuls onto the greased baking sheets.
3. Bake for 10-12 minutes. Allow cookies to cool 5 minutes before removing from baking sheets.
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