Yum. I love when I have an idea of what I want and find a recipe that perfectly epitomizes what I'm craving. That's what happened with these cookies I made last night. They are chewy, just a little crisp around the edges and full of semisweet chocolate chips, oats, coconut and toasted pecans. Yum.
If you haven't noticed, I'm a big Cookie Madness groupie. Anna posts at least one recipe (not always a cookie, but usually sweet) every day. Whenever I want something sweet but I'm not quite sure what, I browse through the Cookie Madness archives. Thanks to the sheer volume of recipes, I always find something appealing along with an honest assessment of how it tastes, what it's like (crisp or soft, ultra-rich or more nuanced), and how it behaves during baking.
I really like this cookie because it's hearty, chocolately and reminds me of one of those tasty "congo bar" type desserts, probably because of the coconut. I made a very small batch, and after less than 24 hours they're almost gone. With whole oats and whole wheat pastry flour, it even has a bit of nutritional value. Here's the link to Anna's recipe, but I'll write it up here too in case you want to make a small batch like I did.
Chocolate Chip-Oat Cookies with Coconut
Adapted from Cookie Madness
I like the old-fashioned type of oats here--it's supposed to be a chunky cookie. I'm not sure if using quick oats (do NOT use instant) would make the cookie flatter. I gave a range for the quantity of pecans because I only had 1/4 cup on hand. Next time, I'll up the quantity a bit, but this batch definitely didn't suffer. To toast the pecans, spread on a rimmed baking sheet and roast in a 325 degree oven for about 8 minutes, flipping once, or until they take on some color and turn fragrant.
Makes 18 cookies.
4 tbs. unsalted butter, softened
1/4 c. plus 1 tbs. dark brown sugar, packed
2 tbs. granulated sugar
1/2 tbs. milk
1/2 tsp. vanilla extract
1/4 cup plus 3 tbs. whole wheat pastry flour (or all-purpose)--56 grams
1/4 tsp. baking soda
1/4 tsp. salt
3/4 c. old-fashion oats
1/2 c. semisweet chocolate chips
1/4 to 1/3 cup toasted pecans, finely chopped
1/4 c. shredded sweetened coconut
Preheat oven to 350 degrees.
Beat the butter and sugars with an electric mixer until light and creamy. Beat in the egg, then beat in the milk and vanilla.
In a separate bowl, whisk together the flour, baking soda and salt. Stir into the butter mixture. Stir in the oats, chips, pecans and coconut.
Drop by rounded tablespoons onto parchment paper-lined baking sheets and bake for 10-14 minutes, or until the bottoms are lightly browned. Bake shorter or longer depending on how soft you like your cookies. Let rest on baking sheet for 1-2 minutes, then transfer to a rack to cool.
Here are the other Cookie Madness recipes I've made (and loved):
Creamy Butterfinger Pie
Soft Peanut Butter Chip Cookies