Beachcomber Cookies

Recipe courtesy Aida Mollenkamp
TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 32 (3-inch) cookies
LEVEL: Intermediate

ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon table salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 sticks unsalted butter (1/2 pound), room temperature
  • 1 3/4 cups packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups old-fashioned oats
  • 1 cup milk chocolate chips
  • 3/4 cup toasted flaked unsweetened coconut
  • 3/4 cup finely chopped toasted pecans
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      Directions

      Heat the oven to 350 degrees F and arrange a rack in the middle. Place flour, baking powder salt, cinnamon, and nutmeg in a medium bowl and whisk to combine; set aside.

      Combine butter and sugar in a large bowl and beat over medium speed until mixture resembles wet sand and is airy, about 3 minutes. Add eggs 1 at a time, letting each fully incorporate before adding the next. Add vanilla extract. Reduce speed to low, add flour mixture in 2 parts, and mix until just combined, about 1 minute. Add remaining ingredients and mix until evenly combined.

      Using a 2-inch ice cream scoop, drop dough onto baking sheets, spaced about 1-inch apart. Bake until cookies are puffed, set, and tops and undersides are golden brown, rotating sheets halfway through, about 18 to 20 minutes. Remove from oven, let cool on sheets 2 minutes, then remove to wire racks to cool completely.

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      5

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      Read all 1 reviews

      • on September 04, 2011

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        I made these cookies to appease my sweet tooth. We have been stuck indoors for a few days due to Tropical Storm Lee. I made this particular recipe because I had everything I needed in the house. They are were quite surprisingly good. They are not too sweet and you can taste the salt. I was worried that the amount of nutmeg would overpower, again, it was the prefect balance. Thanks for a great cookie recipe.

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