Maybe I should have named these “kitchen sink cookies.” As we enter the second and third month of quarantine, most of us are learning how to use surplus ingredients that sometimes get pushed to the back of our pantries before they expire. Sometimes it is more about just assembling ingredients and being spontaneous with what is available. These cookies evolved from a surplus of oatmeal, a craving for chocolate, and a half eaten bag of unsweetened coconut flakes. Add a little butter and brown sugar and there you have it, yummy oatmeal chocolate chip cookies. It’s OK not to share.
Oatmeal Chocolate Chip Cookies
Published on May 11, 2020 | By surleplat |
- Prep Time
- Cook Time
- 1 stick of butter, room temperature
- 3/4 cup of brown sugar
- 1 egg
- 1 TBSP vanilla
- 1/2 cup of raisins
- 1 cup flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/2 cup unsweetened coconut flakes
- 1/2 cup oatmeal
- 3/4 cup of roasted and chopped pecans
- 11/2 cups of semisweet chocolate chips
- 1 tsp cinnamon, optional
- Place the softened butter and the brown sugar in a mixing bowl. I use a kitchen aid mixer with a whisk. Mix at medium to high speed for a couple of minutes until smooth and creamy.
- Add the egg and vanilla and beat at high speed for 2-3 minutes until thick. Stir in the raisins.
- Combine the dry ingredients in a mixing bowl. Whisk them together . Stir into the creamy sugar and butter mixture and continue beating at a low speed until well blended.
- Stir in the coconut pieces, oatmeal, pecans and chocolate chips. Add cinnamon if you like.
- Lightly grease 2 cookie sheets. Drop the batter by tablespoons about an inch or so apart.
- Bake at 350 for about 10-15 minutes until lightly browned. Immediately remove cookies from the baking sheet and allow to cool. You can eat them while still warm or store them in an airtight container after completely cooled and eat them when desired. You don't have to share!