Adapted from Brigid Callinan
Conservative types who favor only raisins in their oatmeal cookies may be shocked by the additions to this humble dough. Although the number of ingredients appears excessive, trust us—these flavors and textures were meant for each other.
Game plan: Oats can absorb major amounts of moisture from the other ingredients in your cookie dough, so the longer the dough sits before you bake it, the less your cookies will spread.
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 8 tablespoons unsalted butter (1 stick), softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 1 cup old-fashioned oats
- 3/4 cup sweetened coconut flakes
- 1/2 cup toasted finely chopped pecans
1Heat the oven to 325°F and arrange a rack in the middle. Line a baking sheet with parchment paper and set aside. Combine flour, cinnamon, baking soda, baking powder, and salt in a bowl and whisk to aerate and break up any lumps; set aside.
2Combine butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 4 to 5 minutes. Scrape down the sides of the bowl; add egg, milk, and vanilla; and mix on medium until smooth, about 1 minute.
3Reduce to low speed, add flour mixture, and mix until dough just comes together, scraping the bowl sides and bottom if necessary. Add oats, coconut, and pecans and mix for a few seconds on low speed until they are incorporated.
4Scoop the dough by rounded tablespoons onto the prepared baking sheet. Bake the cookies until they are light golden brown around the edges and still slightly soft in the center, about 15 minutes. Cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
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