6 ounces Ghiradelli semisweet chocolate bar or, cut into 1/4-inch chunks or 1 cup bits
3 ounces (3/4 cup) pecan halves, toasted and chopped finely, or pulsed in mini cuisinart
1/2 cup shredded unsweetened coconut
The method
Directions
01
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Sift flour, baking soda, salt, and baking powder into a medium bowl.
02
Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
03
Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until combined.
04
Using a #20 ice cream scoop or a tablespoon, drop dough onto baking sheets, spacing 3 inches apart.
05
Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (Cookies can be stored up to 3 days.)
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Cowboy Cookies
Prep
Cook
Yield
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
8 ounces (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light-brown sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups old-fashioned oats
6 ounces Ghiradelli semisweet chocolate bar or, cut into 1/4-inch chunks or 1 cup bits
3 ounces (3/4 cup) pecan halves, toasted and chopped finely, or pulsed in mini cuisinart
1/2 cup shredded unsweetened coconut
Cook Like James · The method
Directions
1
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Sift flour, baking soda, salt, and baking powder into a medium bowl.
2
Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
3
Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until combined.
4
Using a #20 ice cream scoop or a tablespoon, drop dough onto baking sheets, spacing 3 inches apart.
5
Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (Cookies can be stored up to 3 days.)
Cook Like James
Cowboy Cookies
Prep
Cook
Yield
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
8 ounces (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light-brown sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups old-fashioned oats
6 ounces Ghiradelli semisweet chocolate bar or, cut into 1/4-inch chunks or 1 cup bits
3 ounces (3/4 cup) pecan halves, toasted and chopped finely, or pulsed in mini cuisinart
1/2 cup shredded unsweetened coconut
Directions
1
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Sift flour, baking soda, salt, and baking powder into a medium bowl.
2
Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
3
Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until combined.
4
Using a #20 ice cream scoop or a tablespoon, drop dough onto baking sheets, spacing 3 inches apart.
5
Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (Cookies can be stored up to 3 days.)
