These are the best cookies I've ever made. I adapt this recipe from Dessert Professional magazine, premiere issue. Instead of pecan, I use hazelnut.
yield for 18 large cookies/36 small cookies
- 1 cup old-fashioned oatmeal (uncooked)
- 2 1/4 cups all-purpose flour
- 1 ts. baking soda
- 1 ts salt
- 1 cup unsalted butter, room temperature
- 1 1/4 cups light brown sugar
- 1/2 cup dark brown sugar
- 2 egg, room temperature
- 1 tb. vanilla extract
- 14 oz. semi-sweet chocolate chunks
- 1 cup sweetened flaked coconut
- 1 cup coarsely chopped hazelnut
1. Process oatmeal for 45-60 seconds in a food processor until finely ground. Add flour, baking soda and salt. Process until blended.
2. Beat butter with both sugar until the mixture is light in texture and color on medium speed. Scrape down sides of bowl with a rubber spatula.
3. Add eggs one at a time, beating well after each addition. Beat in vanilla.
4. At low speed, beat in flour mixture in 3 additions.
5. Using a big spoon, stir in chocolate, coconut and hazelnut.
6. Fill an ice-cream scoop with some of the cookie dough and drop onto the prepared cookie sheets, leaving 3" between cookies. Refrigerate for 30-45 minutes.
7. Position the rack in center of over and preheat to 350 degrees F.
8. Bake chilled small cookies for 15 minutes and chilled large cookies for 20 minutes, until edges are set and centers are still soft.
9. Cool cookies on the sheet for 5 minutes before transfer to a wire rack to cool completely.