Thursday, April 18, 2013

Hurricane Irene Cookies

I had such success with the recipe from Kathleen King's Baking for Friends that I had to try this delicious sounding recipe as well. This was a great cookie, but I wasn't as amazed by it as the Chubby Tate's. I used shredded coconut instead of the coconut flakes. I also used mini chocolate chips, but I really should have gone with the regular sized.

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 1/2 cups whole oats
1 cup salted butter, softened
3/4 cup dark brown sugar, packed
1/4 cup sugar
2 eggs
1 tablespoon vanilla
2 tablespoons water
1 1/2 cups chocolate chips
1 cup unsweetened coconut flakes
1 cup pecan pieces, toasted
1/2 cup toffee bits

Preheat oven to 325 degrees. Prepare sheet pans with parchment paper or silpat.
In a medium bowl, combine flour, salt, baking soda and whole oats. Stir till combined and set aside.
In a large bowl, cream butter, brown sugar and sugar with a paddle attachment until just combined.
Add eggs, vanilla and water, and mix until combined. Scrape down bowl.
Add flour mixture from medium bowl and mix until just combined.
While the mixer is running on low speed, add chocolate chips, coconut flakes, pecan pieces and toffee bits. Mix until just blended.
Using a 2-tablespoon ice cream scoop, pan out cookies a few inches apart. They do not spread much.
Bake cookies for 17 minutes; Do not over-bake -- they should be soft.
Cool cookies on the sheet pans or remove to a wire rack to finish cooling.
Yields 52, 2-inch cookies.

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