This summer, Reed and I have been exploring all sorts of recipes, but have been particularly devoted to cookies. In addition to being one of the most fantastic human beings ever, he has one of the most fantastic beach houses in which to eat (and photograph) cookies.
Be warned: these are not light snacking cookies, they fill you up until you are laying on the couch full of cookie related regrets. However...they are worth it. So delicious. These cookies were made by us with our two good friends and my wonderful boyfriend, who has just recently discovered the joys of baking with us. The recipe originally came from smitten kitchen,but was heavily modified so I've rewritten it to reflect how we actually made them.
Makes about 3 dozen cookies
8 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 cup light brown sugar, firmly packed
1 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup quick-cooking oats
1 cup coconut shavings
1 cup chopped pecans
1 heaping teaspoon freshly grated orange zest
12 ounces semisweet chocolate chips
Preheat oven to 350°F. Line a large cookie sheet with parchment or a Silpat (nonstick baking mat). Using an electric mixer, beat the butter in a bowl until light and fluffy. Add both sugars, salt, and vanilla, and beat until well mixed, about three minutes. Stir in eggs, one at a time. Sift together the flour, baking soda, cinnamon,& nutmeg in a separate bowl. Add half of the flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half. Stir in the oats, pecans, orange zest, coconut and chocolate chips. Drop the dough, by the tablespoon, onto the cookie sheet and bake for 10 to 12 minutes or until golden. Remove from the oven and cool the cookies on a rack. Store at room temperature in a cookie jar or other airtight container.
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