| Ingredients: 1 1/4 Cup(s) flour 3/4 Teaspoon(s) baking powder 1/2 Teaspoon(s) baking soda 1/2 Teaspoon(s) salt 1 1/2 Cup(s) sugar, brown 12 Tablespoon(s) melted and cooled butter, unsalted 1 egg 1 egg yolk 1 Teaspoon(s) vanilla extract 1 1/4 Cup(s) rolled oats 1 Cup(s) toasted chopped pecans 3/4 Cup(s) chocolate, semi-sweet chips |
Directions:
Combine the dry ingredients with a whisk. In another bowl whisk together the wet ingredients. Add the dry to the wet and whisk until just incorporated. Add the toppings (oats, pecans, coconut, chocolate chips) and combine with a spatula. Spray a .25 cup measure with vegetable spray and use it to portion out the cookies onto a cookie sheet covered with parchment paper. Place the cookies with 2 inches between each, with 8 cookies to a sheet. Bake one sheet at a time at 325 degrees for 15 to 17 minutes. Rotate the sheet halfway. Pull from the oven when the edges are just starting to set but the middles are still doughy. Let them rest on the sheet for 5 minutes and then transfer to a wire rack and let cool completely. |