1 cup + 2 Tablespoons all purpose flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 sticks unsalted butter, room temperature
1/2 cup + 2 Tablespoons packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg white
1 1/2 teaspoons pure vanilla extract
1 1/2 cups quick-cooking rolled oats
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
3/4 cup sweetened shredded coconut
Preheat oven to 375°F.
Dough: In a medium bowl, sift together flour, baking soda, baking powder and salt.
In a large bowl, using an electric mixer beat the butter with the brown sugar at medium speed until blended. Beat in granulated sugar until light and fluffy, about two minutes. Beat in whole egg, egg white and vanilla. At low speed, beat in dry ingredients, in two additions. By hand, mix in the oats, both chocolate chips and coconut.
Baking: Line three large sheet pans with parchment paper. Using a rounded tablespoon, spoon dough at least 2 inches apart onto the baking sheets. Bake cookies for about 14 minutes, until golden and just set. Cool on cooling rack.
Recipe created by Parties That Cook®
Makes approximately 40 cookies
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