Oatmeal Chocolate Chip Cookies

January 21, 2009


We spent all day yesterday celebrating Barack Obama. Today seemed like sort of a let-down… until we discovered that January 21st is “Squirrel Appreciation Day;” reason enough for the folks at Elizabeth W. Gift Baskets to put down the glue guns again and have a little impromptu cookie party. (Yep. Any excuse will do.) Here’s our tried and true recipe for killer chocolate chip cookies. Whip up a batch and have a little party for yourself. Do it for the squirrels. 

 Oatmeal Chocolate Chip Cookies with Pecans and Coconut

 These cookies will keep in an airtight container for 3 to 5 days, but around here they only have a life span of about 2 hours. No airtight container required.

(Makes about 46 cookies)

2¼ cups all-purpose flour

¾ cup old-fashioned rolled oats (not instant)

1 teaspoon baking soda

½ teaspoon salt

1 cup (2 sticks) butter

1 cup firmly packed light brown sugar

¾ cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

1 package (12 ounces) semisweet chocolate chips (2 cups)

½ cup sweetened coconut

1 cup chopped pecans

1. Preheat oven to 375 degrees. Combine flour, oats, baking soda and salt in a medium bowl. 

2. Using an electric mixer, beat butter and sugars on medium speed until creamy, about 2 minutes. Add eggs and vanilla and beat until smooth. At low speed, gradually beat in flour mixture until blended. Stir in chips, coconut and pecans.  

3. Drop dough by heaping tablespoonfuls 2 inches apart on large ungreased cookie sheets. Bake 12 to 14 minutes, until golden brown. Let cookies stand on sheets two minutes, then transfer to wire rack to let cool completely. Repeat with remaining dough.



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