Recipe Provided by Dance Ranch
1-1/2 Cups Unbleached All-Purpose Flour
1-1/2 Cups Old-fashioned Rolled Oats
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
¾ Teaspoon Kosher Salt
1-1/2 Sticks (3/4 Cup) Unsalted Butter, room temperature
¾ Cup Light Brown Sugar
½ Cup Granulated Sugar
2 Large Eggs, room temperature
1 Teaspoon Pure Vanilla Extract
6 Ounces Bittersweet (61 Percent Cacao) Chocolate, cut into ½ inch pieces
1 Cup Pecan Hales (optional), toasted and coarsely chopped
½ Cup Unsweetened Shredded Coconut
Put the oven rack in the top third of the oven.
Preheat oven to 350 degrees.
Whisk together flour, oats, baking soda, cinnamon, and salt. Set aside.
In a large bowl, beat butter with both sugars on medium speed until pale and fluffy.
To the butter and sugar mixture, add eggs, one at a time, beating well after each addition.
Then Beat in vanilla.
Reduce mixer speed to low and gradually add flour mixture, beating until just incorporated.
Beat in chocolate, pecans, and coconut until just combined.
(Dough can be covered in plastic, and refrigerated for up to 3 days.)
Line baking sheets with parchment paper.
Take ¼ cup of dough and drop it onto prepared sheets, about 3 inches apart.
Flatten each mound of dough with the palm of your hand.
Bake, rotating sheets halfway through, until edges just turn golden, 16 to 18 minutes
Transfer baking sheets to wire racks, and let cool for 5 minutes.
Transfer cookies to racks, and let cool completely
Cookies can be stored in airtight containers at room temperature for up to 3 days.
Print recipe here