Wednesday, February 25, 2009
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 stick unsalted butter, softened
1/2 cup butter flavored Crisco
1 cup granulated sugar
1 cup light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups old-fashioned oats
6 ounces semisweet chocolatechips(1 cup)
3 ounces (3/4 cup) pecan halves ( optional)
1/2 cup shredded unsweetened coconut
1. Preheat oven to 350 degrees. Coat baking sheets with cooking spray. Sift flour, baking soda, salt, and baking powder into a medium bowl.
2. Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
3. Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until combined. (Dough can be refrigerated for up to 3 days or frozen for up to 2 months)
4. Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.
5. Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to wire rack, and let cool for 5 minutes.
Transfer cookies to racks. Let cool..)