Sometimes, you just need a simple cookie, with ingredients that you almost always have on hand in your pantry with no running out to the store involved. This oatmeal chocolate chip cookie recipe is just that, but jazzed up a little.
These cookies were whipped up for a school bake sale a while back and of course, I forgot to post the recipe. If you could only see my “Drafts” folder in the back-end of my website, you would yell “Karlynn!! Get the heck to work! Gimme those recipes!”
I’m trying to catch up, really I am, but I seem to be baking things up and taking pictures faster than my hands can write posts!
These were a delicious little change from the ordinary oatmeal chocolate chip cookie recipe, the coconut and the pecans gave them a delightful boost of “chew” and “crunch” respectively.
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- 1 cup of salted butter
- 1 cup of white sugar
- 1 cup of brown sugar
- 2 large eggs
- 1 tsp vanilla
- 1 1/4 cups of flour
- 1/2 tsp baking soda
- 1/2 tsp of salt
- 2 cups of flaked coconut
- 2 1/2 cups of large flake oats
- 1 1/2 cups of chocolate chips
- 1 1/2 cup of toasted pecans
Kick the tires and light the fires to 350 degrees.
Cream the butter and sugars together with a mixer until light and fluffy.
Beat in the eggs, one at a time until combined.
Add in the vanilla, mix in.
Whisk together the flour,salt and baking soda.
Add the dry ingredients into the wet, mixing thoroughly.
Add the oats, combine.
Stir (by hand) in the coconut, pecans and chocolate chips until combined.
Bake in the 350 degree oven for 10-11 minutes, or until they are golden brown.
This week sees some sunshine in the Edmonton region – finally!- and we are getting outdoors to enjoy it as much as we can! Baking cookies has fallen to the wayside, but don’t worry, we seem to be getting more than our fair share of rainy days, so there are more cookies on the agenda.
What kind of baking have you been getting up to this summer? Saskatoons aren’t quite ready yet this year but I can’t wait to get my hands on some of those beauties and start baking pies!