Prep 15 mins
Cook 20 mins
These cookies are great for picnics, hiking or breakfast on the go! Original recipe from The Gourmet Cookbook, however I've made a few changes.
- 4 tablespoons unsalted butter, softened
- 1⁄4 cup vegetable shortening
- 1⁄2 cup light brown sugar, packed
- 1⁄4 cup granulated sugar
- 1 egg
- 1⁄2 teaspoon baking soda (dissolved in 1 tablespoon warm water)
- 1⁄2 cup plus 2 tablespoons all-purpose flour
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon vanilla
- 1 1⁄2 cups old fashioned oats
- 1⁄2 cup sweetened flaked coconut
- 1 cup semi-sweet chocolate chips (or M & Ms)
- 1⁄3 cup pecan nuts (peanuts can be substituted)
- 1⁄2 cup raisins (or craisins)
- Place rack in middle of oven and preheat to 375 degrees.
- Line two cookie sheets with parchment paper (or grease sheets).
- With mixer, beat together butter, shortening, and sugars in a large bowl until fluffy, about 2 minutes.
- Beat in egg, baking soda mixture, flour, salt and vanilla until just combined.
- Stir in oats, coconut, chocolate chips, nuts and raisins until well combined.
- Drop rounded tablespoons of dough about 4 inches apart onto baking sheets. With a fork flatten and spread each mound into a 3-inch round.
- Bake cookies, in batches, until golden, approximately10-12 minutes per batch.
- Transfer to rack to cool.
- Cookies will keep in an airtight container at room temperature for up to 5 days.
Delicious! I subbed in gluten-free flour and oats to make these gluten free, and chose to use the Craisins and semi-sweet chocolate chip options. We loved these. Thanks for sharing! L-O-V-E '12 Event