Ingredients:
2 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 1/3 C. old fashion oats
2/3 C. coconut
2 sticks unsalted butter
1 C. sugar
1 C. brown sugar
2 eggs
2 tsp. pure vanilla
12 oz Nestles chocolate chunks or chips
Mix together and set aside the first 6 ingredients: flour, baking soda, baking powder, salt, old fashion oats and coconut.
Cream the unsalted butter for about 3 minutes.
Add
and cream for an additional 3 minutes all the sugar.
Add eggs and mix again until fully incorporated
Add vanilla and mix a few seconds.
Add flour mixture and mix just a few
seconds until about half of the flour has been incorporated but is not
completely mixed in.
Add 12
oz Nestles chocolate chunks chips (a taste test in Cook’s Illustrated said that chunks are better than chips. You
decide). Mix only until flour is incorporated.
Nuts of your choice, up to a cup, can be
added. I don't add nuts.
At this point you can refrigerate up to
2 days.
Roll dough into balls. Mine are usually
about 1 1/2" to 2'' diameter. Flatten somewhat into a concave disk with
the palm of your hand. I find this helps with more uniform baking.
Bake in preheated oven at 350 for 15 - 20 minutes depending on size of cookie and your oven.
* Ellen Kane gave me this
recipe when we were in charge of the food for the Eastern Pa District Y Swim
Meet. She got it out of the Frog Commissary Cookbook and she had added the coconut. I made a few changes in technique
and ingredients.
