(a.k.a. The World's Best Cookie)
This recipe came from one of the best people in the world...Spike!
Yield: About 18 large cookies
1 c. old fashioned oatmeal, uncooked
2 ¼ c. all purpose flour
1 t. baking soda
1 t. salt
1 c. (two sticks) unsalted butter, slightly softened
1 ¾ c. packed brown sugar (1 ¼ c. light, ½ c. dark)
2 large eggs
1 T. vanilla extract
14 oz. semisweet chocolate chunks
1 c. sweetened flaked coconut
1 c. coarsely chopped pecans
1. In a food processor (or coffee grinder!), process the oatmeal for 15 to 60 seconds, until finely ground. Add the flour, baking soda, and salt. Process for 5 to 10 seconds, until blended. Transfer flour mixture to a medium bowl. (Or you can put these four ingredients all together in a bowl and stir them up with a spoon, like I do.)
2. In a large bowl, beat the butter for 30 seconds, at medium speed, until creamy. Add the brown sugar and continue beating for 3 to 4 minutes, until the mixture is light in texture and color. Scrape down the side of the bowl with a rubber spatula. One at a time, add the eggs, beating well after each addition. Beat in the vanilla.
3. At low speed, a third at a time, beat in the flour mixture, scraping down the side of the bowl with a rubber spatula after each addition. Using a wooden spoon, stir in the chocolate, coconut, and pecans.
4. Line three insulated cookie sheets with baking parchment or aluminum oil. Fill an ice cream scoop or a 1/3 cup measure so that it is slightly heaping with some of the cookie dough and drop onto one of the prepared cookie sheets. Continue scooping the dough and dropping the cookies onto the cookie sheets, leaving 3 inches between cookies. Refrigerate for 30 to 45 minutes, until the cookie dough is chilled.
5. Position a rack in the center of the oven and preheat to 350 degrees. Bake the chilled cookies one cookie sheet at a time for 17 to 22 minutes, until the edges are set and the centers are still soft. Do not overbake. The cookies will brown very little and as they cool they will become crispy on the edges and the centers will remain soft and chewy.
6. Cool the cookies on the cookie sheet on a wire rack for 5 minutes. Using a metal spatula, transfer the cookies to a wire rack to cool completely. The cookies are best eaten the same day they are baked. If desired, they can be stored in an airtight container for up to 2 days or frozen for up to one month.
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