It is a rainy, cold Saturday, so I am spending it in the kitchen, developing recipes. With some down time while things simmer, my mind turns to instant gratification foods, like these yummy cookies.
Oatmeal-Coconut-Chocolate Mounds
Chewy, satisfying and they have oats, so they must be good for you, right?
1 cup butter, softened
1 cup brown sugar, packed
2 eggs
1 1/2 teaspoons vanilla extract
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/4 cups oats (not quick-cooking)
1 1/2 cups shredded coconut
2 cups semi-sweet chocolate chips
1/2 cup chopped pecans
1. Preheat oven to 350°F.
2. In a mixing bowl, beat butter and sugar together until fluffy. Add eggs and vanilla and stir until blended.
3. Whisk flour with baking soda and salt. Add flour mixture to butter mixture and blend thoroughly. Stir in oats, coconut, chocolate chips, and pecans.
4. Place well-rounded tablespoons of dough on ungreased cookie sheet, 2 inches apart. Bake 13-15 minutes, until lightly browned.
5. Cool on cookie sheet 5 minutes, then remove to plate and repeat.
By the way, these bake beautifully on an Aire-Gourmet Cookie Sheet
Music in the kitchen – Alice Russell, Pot of Gold Remixes
