Thursday, December 30, 2010
Kitchen Sink Cookies
2 ¼ c. Old-fashioned rolled oats
¾ tsp kosher salt
¼ c. sweetened baked coconut
½ c., firmly packed dark brown sugar
4. With the mixer on medium low speed, add the flour mixture in stages. Mix only until everything is well combined, scraping the sides and bottom of the bowl frequently. There should not be any pockets of dry flour left in the dough. This dough will be very stiff. It will be easier at this point to transfer it to a larger mixing bowl, adding the chocolate mixture and folding these last ingredients in by hand with a wooden spoon until they are evenly distributed.
5. Using a large soup spoon, a metal ice cream scoop, or your clean hands moistened with water, scoop out big balls of dough, placing 6 balls on each prepared cookie sheet. Roll the dough into round balls. Press down firmly to flatten them into ¾ inch thick disks. They will spread a moderate amount during baking. Bake the cookies for about 6 min. rotating the cookie sheets halfway through the baking time. They should be golden brown and just barely set in the center. They should be soft, but be careful not to under bake them or they’ll be doughy and fall apart easily.
6. Cool the cookies on the sheets for 5 min. then move them to a rack and cool completely before storing.
Used my tiny ice cream scooper to make the rounded balls of dough. Cookies tend to be consistent in size.