Cookies

Made with cinnamon, quick oats and semisweet chocolate chips. 1h 12m, makes 28, 13 ingredients.

Recipe by cakemehometonight.com

Prep

1h

Cook

12 min

Total

1h 12m

Makes

28

Ingredients

• 1 cup unsalted butter (room temperature)
• 1 ½ cups light brown sugar
• ½ cup granulated sugar
• 2 large eggs (room temperature)
• 3 tsp vanilla extract
• 2 ¼ cups all-purpose flour
• 1 ½ tsp cinnamon
• 1 tsp baking soda
• 1 tsp salt
• 1 cup quick oats
• 1 ½ cups semisweet chocolate chips
• 1 cup shredded sweetened coconut (toasted)
• ¾ cup pecans (chopped)

Instructions

Method by cakemehometonight.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
2. In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar for a few minutes until light and creamy. Add in the eggs and vanilla extract and mix until well combined and smooth.
3. Add in the all-purpose flour, ground cinnamon, baking soda, and salt and mix on low speed until the cookie dough forms. Fold in the quick oats, semisweet chocolate chips, toasted shredded sweetened coconut, and pecans until they are well dispersed throughout the dough.
4. Portion the cookie dough using a large cookie scoop (3 tablespoons) and place on the prepared baking sheet pans, allowing room for spreading. Press additional semisweet chocolate chips and pecans into the cookie dough.
5. Bake the cookies for about 12 to 13 minutes until the edges are set and the centers are slightly underbaked. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.