Triple Chocolate Chip Oatmeal Cookies
These cookies have a squidgy centre and are choc full of chocolate. The pecans and coconut add crunch and maturity to this excellent cookie… you are going to love these.
2 cups quick oatmeal
2 cups unbleached all purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ cup shredded sweetened coconut
1 cup room temperature butter
1 cup brown sugar lightly packed
¼ cup white sugar
2 tbsp. maple syrup
2 large eggs
2 tsp. good vanilla extract
½ heaping cup milk chocolate chips
1 cup semi-sweet chocolate chips or 1 cup rough chopped good dark chocolate bar
1 cup white chocolate chips
1 cup chopped pecans lightly toasted
Preheat oven to 350°
On a cookie sheet lined with parchment paper, toast pecan pieces in the preheated oven approximately 5-8 minutes, stirring once at the half way point. Remove to cool before adding to cookie dough.
Combine dry ingredients (first 6 ingredients) in a large mixing bowl.
Using an electric mixer, beat butter until light and fluffy, gradually beat in sugars and maple syrup until well mixed and fluffy. Add eggs one at a time until well incorporated. Add vanilla.
Using a sturdy wooden spoon stir the flour mixture, pecans and chocolates into the wet ingredients until well combined.
With a very small ice-cream scoop drop balls of cookie dough on parchment lined cookie sheets. Flatten cookies to approximately 1 inch thick.. Leave lots of space in between cookies. Bake until just golden brown, 9-12 minutes. Remove from oven and cool on cookie sheets until cool and firm.
Makes approximately 3 doz. cookies