So much for clean eating...eeeek! With the granola being a bust the other day, I just had to make up for it. My plan was to repeat the granola. Well, not enough oats any more, and very few nuts. Torrential rain outside and at home without a car. So, no granola for me. It wasn't a bad thing as these cookies turned out great. The kids loved them and said they were delicious. I may have eaten one....or five!
I was stuck on a name, so everything cookies it was. That was because they were thrown together with whatever I could find in my baking supplies. So there are nuts (two kinds), chocolate chips, coconut and oats. Kind of a bunch of stuff. This is one of my favourite ways to bake, and when it turns out it is an added bonus.
Note: Try adding whatever nuts you have on hand. Pecans and walnuts would also work really well. If you are not keen on coconut, leave it out and add an extra 1/2 cup of oats.
Fresh out of the oven and ready to dive into. What could be better on a blustery day.
You can see how the cookies are quite crispy at the edges, but that does not take away from the chewy centres.
Makes about 3 dozen cookies
1 Cup/225 grams butter, room temperature
3/4 Cup/150 grams brown sugar
1 Teaspoon vanilla
1 Cup/125 grams flour
1/2 Cup/45 grams oats
1/2 Cup/30 grams coconut
1 Teaspoon baking soda
1/3 Cup/35 grams chopped pistachios
1/3 Cup/35 grams chopped almonds
3/4 Cup/130 grams chocolate chips
Preheat oven to 350 degrees F. Have ready a large ungreased baking tray and set aside.
In the bowl of your electric mixer, beat the butter until smooth. Add the vanilla, egg and brown sugar. Continue to mix on high speed until all combined and smooth. About 2 minutes. In a medium bowl mix together the flour, salt, baking soda, oats and coconut. Next, stir the dry ingredients into your butter mixture. Stir until just combined. Stir in your pistachios, almonds and chocolate chips.
Drop by spoonfuls onto a baking tray and bake for about 7-10 minutes. You are looking for the cookies to be crispy and golden at the edges and lightly golden on top. These cookies are chewy, moist and delicious. Will keep for a few days in an airtight container and can be frozen.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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Everything Mini Cheesecake