Some people like cookies that are sweet and delicate. These, my friends, are not those cookies. No, these are big, hearty cookies brimming with all kinds of good stuff – oats, chocolate, toasted pecans, and coconut. Suitable for a cowboy, I suppose.
The recipe is adapted from Tate’s Bake Shop’s newest cookbook, Baking for Friends. The book has lots of good looking cobblers and tarts and such, but I kept coming back to these cookies.
While there are many chocolate chip cookie recipes out there, I, for one, believe there are never enough variations. This is a great version for those of us who like our chocolate chip cookies anything but plain.
The generous people of Tate’s Bake Shop not only sent me a copy of their cookbook, they are also giving one lucky Bake or Break reader one of their Cookie and Bar Towers! The tower is filled with a selection of some of their best cookies and bars. It would make a great gift, although you’d be perfectly justified to keep it for yourself. Here’s what’s included:
- 7-oz box of chocolate chip cookies
- 7-oz box of oatmeal raisin cookies
- 7-oz box of white chocolate chip macadamia nut cookies
- two rich, buttery raspberry bars
- two chocolate chip and walnut loaded blondies
- two rich, dense and fudgy plain brownies
UPDATE: Contest has closed. Thanks to all who entered!
Yield: about 48 cookies
Prep Time:20 minutes
Cook Time:15 minutes
- 1 & 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 cups old-fashioned rolled oats
- 1 & 1/2 cups firmly packed dark brown sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon water
- 2 teaspoons vanilla extract
- 1 cup sweetened flaked coconut
- 1 cup semisweet chocolate chips
- 3/4 cup coarsely chopped pecans, toasted
- Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper.
- Whisk together flour, baking soda, salt, and baking powder. Stir in oats. Set aside.
- Using an electric mixer on medium speed, beat brown sugar and butter until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in water and vanilla.
- Reduce mixer speed to low and gradually add flour/oat mixture. Mix just until combined. Stir in coconut, chocolate chips, and pecans.
- Drop dough by 2 tablespoonfuls onto prepared pans. Place cookies about 2 inches apart. Bake, one baking sheet at a time, 13-15 minutes, or until edges are lightly browned and centers are slightly soft. (Refrigerate unused dough between baking batches.)
- Cool on baking sheets for 5 minutes. Then, transfer to wire rack to cool completely.
Recipe adapted from Tate’s Bake Shop: Baking for Friends.