I’m one of those people who get easily overwhelmed with too many choices. I love choices – but then when being faced with too many of them, I tend to revert to what I know. And that approach is definitely applicable for cookies. Like, whenever I crave for cookies, I would go back to my fave chocolate chip cookies. I just want to enjoy something that I know will be good. I just can’t face a disappointment. It is too stressful. Eating should not be stressful. And you may call me snob, but I can’t remember anymore when the last time I ate store-bought cookies. As soon as I discovered baking, and how quick I can get to delicious homemade cookies, I can never go back to store-bought version. My husband, on the other hand, loves cookies – and since I don’t bake them enough at home, he’d take any opportunities that he can to eat them. This new recipe that I tried was a request from him; he thought that it sounded delicious – and while I was hesitated at first, I was glad that he insisted that we tried them. This cookie is actually perfect for someone like me, who wants a little bit of everything in one single bite: oats to make me feel healthy, chocolate chunks for obvious oomph, pecans for a touch of nuttiness, and shredded coconuts for that extra texture. I hope you’re more adventurous than me and give this cookie recipe a try
1/2 cup plus 3 tablespoons unsalted butter, at room temperature (1 3/8 sticks)
2/3 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup old-fashioned oats
10 ounces bittersweet chocolate chips (or chocolate broken into chunks)
1 1/4 cups pecans, toasted and roughly chopped
1 cup sweetened shredded coconut
Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper (or a silpat).
In a medium bowl, sift together the flour, baking soda and salt. Mix in the oats. Toss in the chocolate chips, pecans and coconut and mix to coat everything. Set aside.
Using a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until light and fluffy, about 5 minutes. Scrape the sides of the bowl with a rubber spatula. Beat in the eggs and vanilla on medium speed until well combined. On low speed, slowly add the flour-oats-chocolate mixture until combined and evenly mixed.
Drop the dough into 1/4-inch balls at least 2″ apart on the cookie sheets and flatten slightly with your palm. Bake for 20-22 minutes until the edges are golden but the centers are still soft. Cook completely on a wire rack before serving.
Source: “Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe” by Joanne Chang. Copyright © 2011 by Chronicle. All rights reserved.