Here’s a cookie chock full of chunky texture. They aren’t much to look at, but yeesh they are addictive. The soft oatmeal cookie base barely holds together an abundance of shredded coconut, pecans, and butterscotch and chocolate chips. We’ve said it before and we’ll say it again, these make a lovely dessert, but an even better breakfast! Bake them soon, eat them by the dozens.

chockablock cookies

makes 30 cookies

Ingredients:

• 4 oz (1 stick) salted* butter, softened*

• 2/3 cup brown sugar

• 2 eggs

• 1 1/2 cups oats

• 1 1/2 cups flour

• 3/4 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/8 teaspoon salt*

• 3/4 cup pecans, chopped (and optional, toasted)

• 3/4 cup sweetened shredded coconut (and optional, toasted)

• 3/4 cup chocolate chips

• 3/4 cup butterscotch chips

Directions:

1. Preheat oven to 325. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until creamy and smooth. Scrape down bowl, add in eggs, and beat at medium low until well combined, 1-2 minutes.

2. Add in oats and mix on low speed until combined. Scrape down bowl, add in flour, baking powder, baking soda and salt and mix on low until well combined. Finally, add in pecans, coconut, chocolate and butterscotch chips and mix until it all just comes together.

3. Roll dough into roughly 1 1/2 tablespoon sized balls. Bake on a cookie sheet lined with parchment or a silicone mat at 325 degrees for 14 minutes, rotating pans halfway through, until edges are barely golden, and cookies are puffed and slightly cracked. Cool on the pan or transfer to a rack. Enjoy!

notes:

• butter/salt: if you’re using unsalted butter, increase the added salt to 1/4 teaspoon.

• additions/alternatives: I like this combination, but use another nut, like walnut or peanut, in place of the pecans. drop the butterscotch chips and double the chocolate chips. or add up to 1 cup of raisins or other chopped dried fruit.

• shortcuts: technically, you should be sifting/whisking your dry ingredients together in a separate bowl before adding them to the cookie mixture, but I’ve stopped doing that for cookies looooong ago. I just add the flour, and then sprinkle the leavening (baking powder, baking soda) and salt over the flour before turning the mixer on. It has not made a bit of a difference in my cookie results, and it spares me time & dishes.

Heavily adapted and streamlined from Dorie Greenspan’s cookie in Baking: From my home to yours.