Created By: allyou
Difficutly: easy
Time: 15 Min
Portion: 1 serving
Ingredients:
1 ¾ cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
10 Tbsp. unsalted butter, at room temperature
6 Tbsp. vegetable shortening
½ cup sugar
1½ cups packed dark brown sugar
2 large eggs
1 tsp. vanilla extract
2 cups quick-cooking oats
2 oz. bittersweet chocolate, chopped
½ cup walnuts, chopped
¼ cup raisins
¼ cup dried cherries
¼ cup unsweetened coconut
Directions:
- Preheat oven to 350°F. Whisk together flower, baking soda and salt. Using an electric mixer on medium speed, beat butter, shortening and both sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla.
- With mixer on low speed, gradually add flour mixture to butter mixture. Stir in oats, then chocolate, walnuts, raisins, cherries, and coconut.
- Line two rimmed baking sheets with parchment paper. Scoop dough into 2-Tbsp. balls and place several inches apart on baking sheets. Bake, rotating pans halfway through, until cookies are lighly browned, 10 to 12 minutes. Let cool for 5 minutes on baking sheets on wire racks, then transfer cookies to wire racks to cool completely. Repeat with remaining dough.
Notes:
Makes 24 large cookies Swap your favorite ingredients into these versatile cookies. Another yummy combo: chopped dried apricots, toasted almonds, and white chocolate.