In high school, I used to make these everything-but-the-kitchen-sink cookies all the time. My original recipe makes quite a lot (I’ve downsized it here), so I would make them and my sisters, Drew, whoever was at my parent’s house or Drew’s parents house, would eat them all up. The cooler temps the last few days have me all nostalgic. Fall always reminds me of when Drew and I first started dating (8 years ago this month!), and in turn reminds me of home and high school. I was flipping through my old handwritten cookbook the other day and came across these again. This very well may be the first time I’ve made these since high school! Definitely the first time I’ve made them since I’ve been gluten-free. This is an easy recipe to make GF since it takes so little flour to begin with!
makes about 20 cookies
-1 stick salted butter (1/2 cup)
-1/2 cup sugar
-1/2 cup brown sugar
-1/2 tsp vanilla
-1 cup flour (I use my GF all purpose flour + a little bit of xanthan gum)
-1 1/4 cup old-fashioned oats
-1/4 tsp salt
-1/2 tsp baking powder
-1/2 tsp baking soda
-6 oz chocolate chips (I use half milk chocolate, half semi-sweet)
-3/4 cup chopped walnuts or pecans
-3/4 cup shredded coconut
1. In a stand mixer (or large bowl) cream together butter, sugar, and brown sugar.
2. Beat in egg, then vanilla.
3. In separate bowl, mix together flour, oats, salt, baking powder, and baking soda.
4. Slowly mix dry ingredients into wet.
5. Fold in chocolate chips, nuts, and coconut.
6. Roll or scoop dough into balls and place 2 inches apart on ungreased cookie sheet.
7. Bake at 375 degrees for around 12 minutes, or until set and lightly browned. Don’t overbake.
8. Let cool on cookie sheet for a couple minutes, then transfer to wire rack to cool completely.
P.S. My original recipe (if you want double what’s above): 1 cup (2 sticks) butter, 1 cup sugar, 1 cup brown sugar, 2 eggs, 1 tsp vanilla, 2 cups flour, 2 1/2 cups oats, 1/2 tsp salt, 1 tsp baking powder, 1 tsp baking soda, 12 oz chocolate chips, 1 1/2 cups chopped nuts, 1 1/2 cups coconut.