Feeling like a paper-writing cowboy on the wild frontier of term paper number 3? I know I am. Well, I don't really write term papers anymore. Now I write articles, and soon I will never write a paper again (with any luck). But I will be studying up a storm from now until forever and these work for that too. I embarked on this recipe because there is a cafe down the street from where I live that has them. They are huge and wonderful.
Goodbye Barrone, I had 7 years of cookies from your kitchen and loved every one of them.
Bowl of paper writing/ studying fuel and love (handles).
INGREDIENTS
2 cups all-purpose white flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
Generous 1/2 teaspoon salt
2/3 cup (1 stick plus 2 2/3 tablespoons) unsalted butter, slightly softened
1/2 cup white vegetable shortening
1 1/3 cups packed light brown sugar
2/3 cup sugar
2 large eggs
2 1/2 teaspoons vanilla extract
2 cups old-fashioned rolled oats
2 cups corn flakes, crushed
1 1/4 cups (5 ounces) chopped pecans
1 1/4 cups (about 3 1/2 ounces) shredded or flaked sweetened coconut
2 cups chocolate chips, use both dark and milk!!
PREPARATION
 |
| The most beautiful dough you have ever seen. |
Preheat the oven to 375°F. Grease several baking sheets or coat with nonstick spray.
In a medium bowl, thoroughly stir together the flour, baking powder, baking soda, and salt; set aside.
Cream together the butter and shortening until lightened.
Add the brown sugar and sugar and cream until fluffy and smooth.
Add the eggs and vanilla and beat until evenly incorporated.
Stir in the flour mixture until evenly incorporated. Stir in the oats, corn flakes, pecans, and coconut until evenly incorporated. This gets kinda difficult. Power through and have faith. The calories you burn during this portion of the process means you can have more cookies later-- a plus for making these on your own. Let the dough stand for 5 to 10 minutes, or until firmed up slightly.
Shape portions of the dough into generous golf-ball-sized balls-- and when I say golf ball, I mean pool ball-- with lightly greased hands. Place on the baking sheets, spacing about 3 inches apart. Using your hand, pat down the balls until about 1/3 inch thick.
Bake the cookies, one sheet at a time, in the upper third of the oven for 8 to 11 minutes, or until tinged with brown and just beginning to firm up in the centers; be careful not to overbake. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, about 3 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
Store in an airtight container for up to 1 week or freeze for up to 1 month.
