Email to Stella      

Oatmeal: Coconut-Pecan-Date Oatmeal Cookies

Source of Recipe

Adapted from Alice Medrich’s “Cookies and Brownies”


Recipe Introduction

“Melted butter is one key to the flavor and texture of these great cookies. Overnight chilling allows the oats to absorb the dough’s moisture. The cookies are baked directly on the pan, not on parchment paper; and at a low temperature, to produce great toasted oat flavor, caramelized crunchy brown edges, and flavorful chewy centers.

List of Ingredients

1 cup plus 2 tablespoons all-purpose flour
2 cups rolled oats (although I used quick-cooking and they came out great still)
1 teaspoon baking soda
16 tbsp melted butter (or 1 cup unrefined virgin coconut oil)
3/4 cup granulated sugar
3/4 cup (packed) brown sugar, lump free
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 cup chopped, toasted pecans
1 cup chopped dates
1 cup toasted coconut (I used sweetened shredded)




Recipe

1) Combine the flour, oats, and baking soda in a bowl and mix together thoroughly with a whisk or a fork. Set aside.

2) In a large bowl, stir together the coconut oil, granulated sugar, brown sugar, vanilla, and salt. Whisk in the eggs. Stir in the flour mixture just until all of the dry ingredients are moistened. Let the mixture and the pan cool. Add the mix-ins. Cover and refrigerate for at least 2 hours, preferably overnight.

3) Remove the dough from the refrigerator to soften. Preheat the oven to 325º F. Position the racks in the upper and lower thirds of the oven.

4) Scoop about 2 level tablespoons of dough and place them 3 inches apart on the cookie sheet. If you want smaller cookies, use 1 tablespoon of dough. Bake for about 15 to 17 minutes for large cookies, 13-15 for smaller ones, or until the cookies are a deep golden brown. Rotate baking sheets from top to bottom and front to back about halfway through the baking time to ensure even baking.

Remove from the oven and let cookies firm up on the pan for 1 to 2 minutes. Use a metal pancake turner to transfer them to rack to cool completely before storing or stacking. May be stored in a tightly sealed container for several days.

Makes about 40 large cookies