Valentine’s Cookies

~ cafebedouin

Over-the-top chocolate chip, oatmeal cookies.

Ingredients

  • 1 1/2 cups, all-purpose flour
  • 1 teaspoon, baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup light (or dark) brown sugar, firmly packed
  • 1 1/2 teaspoons, vanilla extract
  • 2 large eggs, lightly beaten
  • 3/4 sweet shredded coconut, firmly packed
  • 1/2 cup, toasted nut of choice, such as pecans or cashews
  • 1 cup, semisweet chocolate chips
  • 3/4 cup, white chocolate chips
  • 1/2 cup, toffee chips and/or golden raisins
  • 2 1/2 cups, old-fashioned rolled oats

Equipment

  • 2 baking sheets
  • parchment paper
  • standing mixer
  • 3 mixing bowls
  • long wooden spoon
  • tablespoon
  • spatula
  • wire rack for cooling
  • air-tight containers

Instructions

  1. Preheat oven to 350F (177C).
  2. In a bowl, whisk together flour, baking soda, and salt.
  3. In mixer bowl, beat the butter and sugars until light and fluffy, about 5 minutes.
  4. Add vanilla.
  5. Add eggs and beat until blended, about a minute.
  6. Add flour, 3 tablespoons at a time.
  7. Add the rest of the ingredients and stir.
  8. Drop by rounded tablespoons onto baking sheet lined with parchment paper, with 1 inch separating them.
  9. Bake for 12 minutes (chewy) to 14 minutes (crisp).
  10. Cool on baking sheet for 2 minutes after removing to oven, then transfer to wire rack.
  11. Once cool, put in an air-tight container.