1/2 pound (2 sticks) butter (room temperature)
2 eggs (room temperature)
1 cup white sugar
1 cup dark brown sugar
1 tablespoon vanilla (or 2 tablespoons if you like)
DRY INGREDIENTS
2 cup unbleached flour
1 cup rolled oats
1 cup quick oats
1/2 cup unsweetened coconut shreds
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup semi-sweet chocolate chips
3/4 cup peanut butter chips
1/4 cup pecans or whatever kind you want (optional)
1/4 cup sweetened coconut shreds
dash of Kosher salt
DIRECTIONS- Cream wet ingredients (butter, eggs, sugar, and vanilla) until fluffy and soft.
- Mix together dry ingredients (flour, oats, unsweetened coconut, salt, baking soda and baking powder) in a separate bowl.
- Pour mixed dry ingredients in a mixer with wet ingredients. Add chocolate chips and peanut butter chips (optional-add nuts).
- Chill cookie dough for at least 1 hour.
Preheat Oven to Convection Bake 325º Fahrenheit
- Scoop and roll into ping pong size balls. Roll half of the ball in sweetened coconut shreds and sprinkle with kosher salt.
- Bake 12-16 minutes or until edges are golden brown.
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