Coconut Pecan Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Breakfast Foods

  • 1 1/2 cup Oatmeal, old fashioned

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 cup Brown sugar
  • 1/2 tsp Cardamom
  • 2 cups Chocolate chips
  • 1/2 tbsp Cinnamon
  • 2 cups Flour
  • 1 tsp Salt
  • 1 tsp Vanilla
  • 1 cup White sugar

• Nuts & Seeds

  • 1 cup Coconut plus more, sweetened
  • 1 cup Pecan chips

• Dairy

  • 1 cup Butter

Found on bakedinaz.com

Description

Ingredients

• 1 cup of butter, softened
• 1 cup brown sugar
• 1 cup white sugar
• 2 eggs (can do 1 egg and 1 egg white for a more crisp cookie)
• 1 teaspoon vanilla
• 1½ cup old fashioned oatmeal
• 2 cups flour (300 grams)
• ¼ teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• ½ Tablespoon cinnamon
• ½ teaspoon cardamom, optional*
• 2 cups chocolate chips (can do less if you prefer)
• 1 cup pecan chips (or chopped pecans)
• 1 cup sweetened shredded coconut plus more for top of cookie
• vanilla ice cream, optional :)

Directions

• Preheat oven to 350 degrees. Prepare cookie sheets with silpat mat or parchment paper.
• In a stand mixer with the paddle attachment (or large bow) mix together the butter & sugar.
• Add the eggs and vanilla.
• Add the oatmeal, flour, baking soda, baking powder, salt, cinnamon, cardamom. Mix till combined.
• Stir in the chocolate chips, pecans and coconut.
• Put extra coconut (about 1½ cups) in a bowl. Scoop the cookie dough and then roll the top in coconut.
• Place onto parchment paper lined cookie sheets. Flatten slightly with the bottom of a glass cup or clean hand.
• Bake for 10-12 minutes or until coconut is lightly browned and cookie is just done.
• Cool on wire rack.
• These were yummy with a scoop of vanilla ice cream between 2 warm cookies.