Ingredients:
½ cup softened butter, 1 cube
1 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 ¼ cup old-fashioned rolled oats
¾ cup all-purpose flour
½ cup baking powder
½ cup chocolate chips
½ cup coconut flakes
½ cup chopped pecans
Instructions
Preheat oven to 300°F and line baking sheets with parchment paper.
In a large bowl, add the softened butter and brown sugar and beat on medium speed for 2 minutes. You can also use the bowl of a food processor.
Add the egg and vanilla extract and mix until smooth. (Scrape the sides if necessary)
Then add the rolled oats, flour and baking powder and mix until well combined. Be careful not to mix too much.
Then add the chocolate chips, coconut flakes and chopped pecans and carefully fold into the batter.
Using a measuring cup or cookie spoon, scoop 1 1/2 tablespoons of the batter and place 2 inches apart on baking sheets. Bake
for 12-14 minutes or until edges begin to brown.
Allow the cookies to cool completely on the sheet before placing in an airtight container.
Observations
Store at room temperature for up to 4-5 days.
If necessary, use quick rolled oats instead of conventional rolled oats.
If necessary, use single gluten-free flour, e.g. B. Bob’s Red Mill.
Use semi-sweet chocolate chunks, dark chocolate chunks, or milk chocolate chunks.
Substitute pecans for walnuts.
Add 1/2 cup of mini M&Ms or Reese’s Pieces, if desired.
Enjoy !