Makes about 4 dozen large cookies
Tip: There is chemistry in baking that (fortunately) isn’t required in most of my other cooking. However, after I follow a baking recipe a couple of times – ok, once 😀 – I may experiment a bit with ingredients. Sometimes it fails and sometimes it’s a no-brainer. The recipe below calls for add-ins totaling 7 cups…chocolate chunks, coconut and pecans. Try it once if that combo appeals, but next time, think outside the box. How about adding dried cherries or cranberries, toasted walnuts, almonds or hazelnuts, dried pineapple, white chocolate, Heath brickle chips, raisins, dates, pretzels, candy pieces or crunchy cereal. The amount of each isn’t so important. Just choose the combination you want and mix an amount that adds up to the total measure. No chemistry needed.
3 cups all-purpose flour
1 Tbsp baking powder
1 Tbsp baking soda
1 1/2 tsp ground cinnamon
1 1/2 tsp salt
1 1/2 cups (3 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
1 1/2 cups packed brown sugar
3 large eggs at room temperature
1 Tbsp vanilla extract
2 1/2 cups old-fashioned rolled oats
3 cups semisweet chocolate chunks
2 cups flaked or shredded coconut
2 cups chopped pecans
Note: See Tip above for alternatives to listed add-ins or create your own.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
In a medium bowl, whisk flour with baking powder, baking soda, cinnamon and salt; set aside. In a large mixing bowl, cream butter with both sugars until well blended. Add eggs one at a time, beating well after each addition. Beat in the vanilla extract. Gradually add the flour mixture, stirring until just combined after each addition. With a sturdy wooden spoon or large silicone spatula, stir in the rolled oats and the add-ins, mixing evenly without over-beating.
For each large cookie, scoop about 1/4 cup of dough onto the baking sheets (I use a #20 ice cream scoop), spacing them about 3 inches apart. Bake for about 12-14 minutes. Cookie edges should be set and golden brown, but the middles should still look puffy. Cool for about 4-5 minutes on the baking sheet, then transfer cookies to a cooling rack. Eat now! …or freeze until you need a cookie.