Special K Cookies
There's a lot going on in these cookies! Feel free to swap the sweetened coconut for unsweetened.
Servings 30
Cost 5
Ingredients
- 1 cup plus 1 T. all-purpose flour (135 grams) all purpose
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 stick 114 grams unsalted butter, room temperature
- ½ cup lightly packed brown sugar (100 grams)
- ½ cup granulated sugar (100 grams)
- 1 large egg
- 1 teaspoon vanilla
- ½ cup shredded sweetened coconut, toasted** (40 grams)
- ¾ cup toasted and chopped pecans (60 grams)
- ½ cup semi-sweet chocolate chips or chunks – more if desired
- 2 cups Special K cereal lightly crushed after measuring
Instructions
- Thoroughly stir together the flour, baking powder, baking soda, and salt; set aside.
- Cream butter and both sugars for 2 minutes using high speed of an electric mixer. Add egg and vanilla and beat on low speed just until egg is mixed in.
- Add flour mixture and stir until almost fully blended, then add coconut, nuts, chocolate and cereal – continue stirring until all ingredients are mixed. Chill dough for 1 hour.
- Preheat oven to 350 degrees F. Line 2 cookies sheets with parchment paper.
- Scoop up dough with a tablespoon and shape into 1 inch ball. Bake on parchment lined cookie sheets for 12-15 minutes or until fully cooked.
- Remove from sheet and let cool on a wire rack. Cool completely before eating. These taste much better after they’ve cooled.
Notes
Note: I usually use 4.5 oz/130 grams flour per cup, but the cookies were a little thinner than I liked so I added some flour to the dough and got slightly thicker cookies. If you don’t use a scale and usually scoop your flour and pack it in a little or shake the cup, leave out the extra T flour. I think the original recipe was developed by someone who scooped flour with a pretty heavy hand.
To toast coconut and pecans, line a cookie sheet with parchment or foil. Spread pecans and coconut on lined cookie sheet and bake together for 8-10 minutes. Cool completely before chopping pecans.