Yum, yum, YUM! The cookies were phenomenal! I can’t say as I was surprised, though. The recipe is from one of my most favorite places on the planet–Garland’s Lodge in Oak Creek Canyon, Arizona. They were full of flavor and, since I reduced the amount of sugar called for in the original recipe, not too terribly sweet. They are very flexible, too. I absolutely plan to make them again with dried fruit, different nuts, and plays on plain ol’ chocolate chips. The recipe said it would make about three dozen, but I ended up with over four dozen! It’s a good thing, too. M and I loved them and so did everyone else at his office that got the extras! I bet you’ll love them too.
Oat Chocolate Chip Cookies with Walnuts and Coconut
adapted from Amanda Stine and Mary Garland, Sharing the Table at Garland’s Lodge
1 c. butter, slightly softened
3/4 c. brown sugar
3/4 c. granulated sugar
2 TBSP buttermilk (regular milk would be fine)
2 tsp. vanilla
2 1/2 c. unbleached flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 c. rolled oats
8 oz. chocolate chips
3/4 c. chopped walnuts (or nuts of your choice)
3/4 c. sweetened, shredded coconut (or dried fruit)
1. Preheat oven to 350 degrees Farenheit.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy, about three minutes. Stop the machine and scrape down the sides once during creaming.
3. Beat in eggs one at a time, then mix in the vanilla and buttermilk.
4. Whisk the flour, baking powder, baking soda, and salt together. Add to the butter mixture in three additions.
5. Mix in the oats, chocolate chips, nuts, and coconut or dried fruit.
6. Drop by tablespoons full (I used a cookie scoop) on a baking sheet lined with a silicone mat, parchment paper, or foil with the dull side up. Bake for 9-11 minutes, until light brown and still slightly gooey. Cool on a wire rack.
one year ago: easy weeknight chicken stir fry