This is one of my older recipes for very thick oatmeal coconut chocolate chip cookies. Along with being thick, they are chewy, sweet and packed with coconut and nuts. You can use pecans or better yet, roasted salted macadamia nuts.
Oatmeal Chocolate Chip Coconut Cookies
About 48 cookies
1 1/2 sticks (6 oz) unsalted butter, softened (170 grams)
3/4 cup brown sugar, packed (150 grams)
3/4 cup granulated sugar (150 grams)
2 large eggs (100 grams)
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda 1 teaspoon baking powder
1/2 teaspoon salt (omit if using salted butter)
2 cups rolled oats
1 cup semi-sweet chocolate chips
3/4 cup toasted pecans or salted Macadamia nuts
1 cup shredded coconut 1/2 cup M&Ms
Preheat oven to 350 degrees F.
In a large bowl, cream together the butter, brown sugar and granulated sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.
Combine the flour, baking soda, baking powder and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips, nuts and coconut until evenly distributed. Stir in M&Ms. Drop by rounded tablespoons onto ungreased cookie sheet.
Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.
Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.
To toast pecans: The best way is to lay them on a cookie sheet and bake them at 350 for about 8-10 minutes or until they start to smell good. A quicker way is to lay them on a paper towel and microwave them for 2 to 2 1/2 minutes, stopping halfway through to shuffle them around a bit. Let them cool and crisp before cutting. Micro-toasting is a real energy saver, but the pecans don’t toast as evenly. Not that it matters. Micro-toasting is better than doing nothing at all.