Sunday, we sweeten the house. Things are relaxed, half the time half the munchkins go home with friends or have friends over. It was one such Sunday that I discovered my testosterone limit. Eight to one. Yup, this princess chef can handle eight males under 20 in her house at one time. How does this introvert cope? She pulls out the good chocolate and butter. This recipe makes about 30 cookies when using a tablespoon to measure. (adapted from Guittard recipe)
Chocolate Chip Coconut Pecan Oatmeal Cookies
- 2 1/2 cups Whole Wheat Pastry Flour
- 2 cups rolled oats
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup coconut sugar (or brown)
- 2 large eggs
- 1 tsp vanilla
- 2 cups Guittard Semisweet Chocolate Chips
- 1 cup chopped pecans or walnuts
- 1 cup unsweetened coconut flakes
Set out butter and eggs to come to room temp. Preheat oven to 375 F.
In small bowl, combine flour, oats, baking soda, salt; set aside
In large bowl, cream butter, sugar and coconut sugar until light. Beat in eggs and vanilla until smooth. Gradually add flour mixture until combined. Stir in chips, nuts, and coconut flakes.
Drop by tablespoon onto silpat lined or ungreased baking sheet. Bake 10 minutes or until golden brown.
Lunch is easy with a carb fill for the weekend. Bread is the epi from Pearl Bakery. I like avocado, ham, Tillamook Colby Jack, tomatoes, and greens on mine…