Studded with sweet chunks of dried fruit, these easy-to-make cookies are cakey and soft. They crisp up a day or two after baking and the flavors of the spices and coconut permeate each bite.
Recipe courtesy of Claudia Sidoti
Tropical Oatmeal Chocolate Chip Cookies
Total:
14 hr 15 min
Active:
15 min
Yield:
about 40 cookies
Level:
Easy
Total:
14 hr 15 min
Active:
15 min
Yield:
about 40 cookies
Level:
Easy

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1 1/2 sticks (6 ounces) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups old-fashioned oats
  • 3/4 cup bittersweet chocolate chips
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 1/2 cup chopped mixed dried fruit, such as mango, pineapple or papaya

Directions

Combine the flour, baking powder, baking soda, salt and allspice in a medium bowl. In a large bowl, beat the butter and sugars with a mixer at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended, then beat in the vanilla. 

With the mixer at low speed, add the flour mixture in two batches, beating until just combined. Using a wooden spoon, stir in the oats, chocolate chips, coconut, pecans and dried fruit until incorporated. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight. 

Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats. 

Drop the dough by tablespoons onto the lined baking sheets (you should fit about 12 cookies on each baking sheet).  

Bake until the cookies are slightly browned around the edges and the centers are beginning to turn golden, 17 to 20 minutes. Let cool for about 5 minutes, then transfer the cookies with a spatula to a wire rack to cool completely.

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