 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 9 |
|
This recipe was given to me by a friend many years ago. It's one of my favorite cookies - they're always a big hit at Christmas. If you make them as directed you get a slightly crunchy cookie. If you want a softer chewier cookie make them a little bigger and bake for only 10 minutes. Cooking time assumes baking 2 sheets (about 32 cookies) at a time. Ingredients:
1 cup unsalted butter, at room temperature |
2 cups firmly packed light brown sugar |
2 eggs |
2 1/4 cups all-purpose flour, divided |
1 cup sweetened flaked coconut |
1 cup chopped pecans or 1 cup chopped walnuts |
6 ounces chocolate chips (1 cup) |
2 cups rolled oats |
1 teaspoon salt |
1 teaspoon baking soda |
2 teaspoons vanilla extract |
Directions:
1. Preheat oven to 350°F
2. Sift together salt, baking soda, and 1 1/4 cups flour.
3. In a separate bowl combine 1 cup flour, coconut, chopped nuts, chocolate chips, and oatmeal.
4. With an electric mixer at medium speed, cream butter and sugar together until fluffy.
5. Mix in eggs one at a time.
6. At low speed, stir in flour mixture until well combined.
7. Add vanilla extract and mix until combined.
8. Add remaining ingredients and mix thoroughly at lowest speed of mixer or by hand.
9. Drop by tablespoons at least 2 apart onto ungreased cookie sheets.
10. Bake 10-12 minutes.
11. Let the cookies sit for a couple of minutes to firm up, then remove with a spatula and put on racks to cool.
12. When completely cool store in an airtight container.
|
|