Since I bake these cookies ALL the time, I decided to post them on my blog. Please enjoy this step-by-step view of my favorite cookies, starting with what the dough looks like after I mix everything together in my cherished Kitchen Aid Mixer, which I have had for 14 years. Love it. (Edited on 15 October 2010: My old mixer died and I replaced it with this new one.) I used the small scoop this time. Sometimes I use my medium or large scoops too.
Gee, my hands sure do look "veiny." This was a tricky shot, taking this photo myself with my left hand (as I'm right handed), while I posed with my right hand.
This small batch makes exactly enough for two baking stones full of cookie dough, a total of forty delicious (if I say so myself) cookies. I used a well-loved rectangle stone and a newer, less seasoned one to show the difference of my two stones in this size. A cookie sheet will work also.
I let the cookies rest for a few minutes on this raised cooling rack before removing them, (and eating some).
Well, here's the finished product altogether. A picture IS worth a thousand words when it comes to recipes. These "specialty cookies" are soft, chewy, and according to my kids, "perfect."
- 1/2 cup butter, softened
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon vanilla
- 1 egg
- 1 cup flour
- 1 cup oats, old fashioned
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup semisweet chocolate chips
- 1/2 cup chopped pecans
- 1/3 cup coconut