Chocolate Chip, Oatmeal, Pecan, And Coconut Cookies

I combined a few of my kids’ favorite ingredients and came up with a yummy recipe for the ultimate chocolate chip cookie.  I used pecans in this recipe, but walnuts could be substitued.  I also used some white whole wheat flour, which you could either increase or decrease.  I am trying to “healthify” some of my recipes, and I really don’t know if it makes a difference with all of these very fattening ingredients!  These cookies are delicious at room temperature, but they taste really good when you eat them frozen, too.

  • 2 sticks unsalted or salted butter, at room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 extra large eggs
  • 1 teaspoon baking soda
  • 1 1/2  teaspoons kosher salt (If I am using salted butter,  I reduce this to 1  teaspoon)
  • 1 cup unbleached flour (I use King Arthur unbleached organic flour)
  • 1/2 cup whole wheat flour (I use King Arthur Organic White Whole-Wheat Flour)
  • 2 cups old-fashioned oats
  • 1 1/4 cups sweetened flaked coconut
  • 12 ounces semi-sweet chocolate chips
  • 1 heavy cup coarsely chopped pecans (or walnuts)

Heat oven to 350 degrees.  Line cookie sheet with parchment paper.  Beat butter with sugars in electric mixer till fluffy.  Beat in eggs and vanilla and mix.  Stop mixer.  Dump in flours, then pour your baking soda and salt right on top of your flours. Then on lowest speed, mix JUST until blended.  By hand,  fold in oats, coconut, nuts, and chocolate chips.

Drop dough onto prepared cookie sheet using a small spoon so that your cookies aren’t too big.  You can fit about 16 cookies on your sheet.  Refrigerate remaining dough in between batches. Bake in the middle of the oven for about 7-10 minutes until cookies are lightly browned.  Take out of oven; let set for a minute, transfer to wire rack to cool.  Repeat with remaining dough.  You can bake one or two dozen, and save remaining dough in fridge in a good tuperware container for about a week if you wish, or you can bake all of the cookies, and freeze a bunch of them.  This recipe makes about 6 dozen cookies.

*Here’s a great trick!  To avoid a step, I measure my flour, then pour it right into my kitchen aid bowl,  then I measure my baking soda and salt and drop it right on top of the flour in the bowl.  Then I turn the mixer on to low, and start mixing the dry ingredients.  This way, I don’t have to first measure my dry ingredients into a separate bowl.

**  You can exchange more white flour for the whole wheat, or you can try exchanging more whole wheat flour for the white flour.

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