These cookies are sort of like a cross between a macaroon and an oatmeal-chocolate chip cookie, and they have all the good qualities of both. They have terrific flavor and a chewy texture from the coconut, but without that sticky, sometimes overpowering sweetness that macaroons sometimes suffer from. Plus, of course, they're full of chocolate chips, pecans, and oats, and you can never go wrong with that! They're seriously addictive, especially if you make itty-bitty cookies like I did. (It's so easy to say "just one more" when you make two-bite cookies!)
This Week for Dinner, original recipe here)
2 sticks unsalted butter at room temperature
1 cup brown sugar, packed
6 T sugar
2 large eggs
1 1/2 tsp vanilla
1/2 tsp salt
1/2 t baking soda
1 cup flour
2 1/4 old fashioned rolled oats
1 1/2 cup unsweetened flaked cocnut
2 cups semi-sweet chocolate chunks
1 cup chopped pecans
1. Beat the butter and sugars at high speed until fluffy. Add eggs and beat till blended. Beat in vanilla, baking soda, and salt. Add flour and mix at low speed until blended. Stir in oats, coconut, chocolate and nuts.
2. Chill the dough for about 30 minutes before baking. Preheat oven to 375 degrees. Arrange spoonfuls of dough on large buttered baking sheets. Bake in upper oven, rotation occasionally, about 12-15 minutes.