All Normanites know, when you need a cookie, you go to Dara Marie’s. Their cookies are ridiculous. Ridiculous in size and ridiculous in deliciousness…
If Dara Marie’s has one downfall – it’s that it’s only open Tuesday – Friday, 7 a.m.-2 p.m. I don’t know about you, but my cookie craving comes at 3 p.m. or 9 p.m. It never falls within the designated hours it needs to. Get with it, craving…
In college, I would go for the chocolate chip cookie with a dollop of chocolate frosting every time. As I’ve gotten older and more concerned with health and wellness, I now get the oatmeal, coconut, chocolate chip, and nuts. It’s the healthy cookie. I’m not counting butter, sugar, and flour as part of the ingredient list. It only lists 4 ingredients, and 3 out of the 4 aren’t too bad for me. Therefore, it’s healthy. Right?! 😉 I’ll do just about anything to justify a cookie…
A few weeks ago, the cookie craving hit. And it hit hard. Since it was after Dara Marie’s hours, and I don’t know where the owners live, I needed to figure this cookie out for myself.
This recipe tastes a lot like my beloved Dara Marie’s, however I don’t feel like I’ve eaten an entire meal after 1 cookie with this recipe. Even my picky eater of a husband doesn’t mind the coconut and nuts. He actually has requested this cookie every weekend since I first made them.
Although these cookies look crunchy, trust me – they’re not. I don’t do crunchy cookies. They are thin and chewy with a perfect baked on buttery crust. Not crunchy, chewy.
Here’s what you need:
- 1 stick unsalted butter, softened
- 1/2 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp. baking soda dissolved in 1 Tbsp warm water
- 1/2 cup plus 2 Tbsp all-purpose flour
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup sweetened flaked coconut
- 6 oz bittersweet chocolate chips
- 1/3 cup pecans, chopped
Preheat oven to 375.
In a large bowl, using a mixer, cream the butter and sugars together on medium-high speed. Beat in the egg, baking soda mixture, flour, salt and vanilla. Reduce speed to low and mix in oats, coconut, chocolate chips and pecans.
Drop a tablespoon of dough on a greased baking sheet, about 4 inches apart. These cookies SPREAD so space them out. Using a fork, flatten each drop of dough until it’s about 2.5-3″ in diameter.
Bake the cookies in batches for 8-10 minutes, until they are golden. Transfer to racks and let cool.
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