Chocolate Chip Oatmeal Cookies (Print Version)
Ingredients:
01 -
12 tablespoons butter.
02 -
1 1/2 cups all-purpose flour.
03 -
1/2 teaspoon salt.
04 -
1 1/2 teaspoons baking powder.
05 -
1 1/2 teaspoons baking soda.
06 -
1 1/2 teaspoons cinnamon.
07 -
3/4 cup brown sugar.
08 -
3/4 cup white sugar.
09 -
1 1/2 large eggs, beaten.
10 -
1 1/2 teaspoons vanilla extract.
11 -
1 cup chopped pecans.
12 -
1 cup sweetened flaked coconut.
13 -
1 1/2 cups old-fashioned rolled oats.
14 -
1 1/2 cups semisweet chocolate chips.
Instructions:
01 -
Preheat the oven to 350°F, positioning the racks in the upper and lower thirds. Line two large baking sheets with parchment paper or Silpat.
02 -
In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, and salt using a whisk.
03 -
In a standing mixer, whip the butter on medium speed until it reaches a smooth and light texture. Gradually incorporate the white and brown sugars until thoroughly mixed.
04 -
Add the eggs in two parts, mixing well after each addition. Then, introduce the vanilla extract, beating it well into the mixture.
05 -
Lower the mixer speed and gradually add in the flour mixture until just combined. Stir in the chocolate chips, oats, coconut, and pecans, mixing until evenly combined.
06 -
For large cookies, drop about 1/4 cup of dough onto the sheets, spacing them 3 inches apart. For smaller cookies, use about 2 tablespoons of dough.
07 -
Place in the oven and bake for 14 to 18 minutes for large cookies or 13 to 16 minutes for smaller ones, remembering to rotate the pans halfway through the baking time.
08 -
Once baked, remove from oven, letting the cookies rest on the sheets for 5 minutes before transferring them to a rack to cool completely.
Notes:
01 -
These cookies are loaded with oats, chocolate chips, coconut, and pecans, making them a delicious and hearty treat. They can be made in two sizes depending on preference.