*ingredients
°1 teaspoon soft butter
°1 cup brown sugar
°1 large egg
°1 teaspoon vanilla
°1 1/2 cups old-fashioned oats
°A cup of all-purpose flour
°Half a teaspoon of baking soda
°Chocolate chips cup
°A cup of grated coconut
°Half a cup of chopped American walnuts
*Directions
Preheat the oven to 350 degrees Fahrenheit and line a baking tray with parchment paper.
In a large mixing bowl, add the softened butter and brown sugar and beat on medium speed for 2 minutes. You can also use the bowl of a blender.
Add the eggs along with the vanilla extract and whisk until smooth. (side scraping if needed)
Then add the rolled oats, flour, and baking soda and mix until combined, being careful not to overmix.
Next, add the chocolate chips, shredded coconut, and chopped pecans and gently stir them into the mixture.
Using a cookie scoop or spoon, scoop out 1 tablespoon of the batter and place it on the griddle about 2 inches apart.
Bake for 12 to 14 minutes or until edges begin to brown.
Allow the cookies to cool completely in the pan before storing them in an airtight container.
comments
Store at room temperature for up to 4-5 days.
Use quick oats in place of old-fashioned oats if desired.
Use a gluten-free all-purpose flour such as Bob's Red Mill if needed.
Use semisweet chocolate chips, dark chocolate chips, or milk chocolate chips.
Replace walnuts with walnuts.
Add 1/2 cup small M&Ms or Reese's Pieces if desired.
Enjoy !
