Saturday, September 20, 2008
I was looking for a good new cookie recipe, when this one appeared in my mailbox in the latest issue of Martha Stewart Living magazine. As luck would have it, they have coconut in them, and are appropriately-named for serving on a ranch, or anywhere. Delicious!
Makes about 5 dozen The origin and original ingredients of this popular cookie may be unclear, but there's no doubt it'll spur a stampede. This version relies on oats, coconut, pecans, and chocolate for just the right chewiness and gooeyness.
Vegetable oil cooking spray
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 sticks (8 ounces) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups old-fashioned oats
6 ounces semisweet chocolate, cut into 1/4-inch chunks (1 cup)~I used 1 heaping cup chocolate chips
3 ounces (3/4 cup) pecan halves
1/2 cup shredded unsweetened coconut
1. Preheat oven to 350 degrees F. Coat baking sheets with cooking spray, line with parchment, and spray parchment. Sift flour, baking soda, salt and baking powder into a medium bowl.
2 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, beating well after each addition. Beat in vanilla.
3. Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans and coconut until combined. (Dough can be refrigerated for up to 3 days).
4. Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.
5. 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)