This is another standby cookie recipe that comes from my mother’s box. It came from the back of a bag of M&M’s baking bits, which are included in the original recipe, but I don’t like those very much. I prefer regular semi-sweet chocolate chips. Coworkers beat my door down for these cookies.
The recipe calls for macadamia nuts, but since we’re in The South, macadamia nuts are expensive, so I substitute the almighty pecan. My grandparents own a bit of farm property with several huge pecan trees, which bear the drupes only every other year. Free nuts just fall from the sky around these parts. You can shell them yourself or pay to have them done by a machine that magically extracts the meaty flesh from the shell without breaking it. That’s technology! I snicker insidiously when I see folks at the mega mart paying $5 or more for a tiny bag of pecans.
Chocolate Chip Oatmeal Cookies with Coconut (Hawaiian Drops)
adapted from The Great American Cookie Cookbook
yields two dozen cookies
3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar, firmly packed
1 teaspoon vanilla
2 cups rolled oats, uncooked
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 bag semi sweet chocolate chips
1 cup shredded coconut
1 cup pecans, coarsely chopped
Preheat oven to 350. Cream butter and sugars until light and fluffy; beat in eggs and vanilla. Combine oats, flour baking powder and baking soda; blend into cream mixture. Stir in remaining ingredients. Drop by rounded tablespoonfuls onto greased cookie sheets. Bake 13-15 minutes and cool on wire racks and store in airtight container. Makes two dozen cookies.
Tip: Because I am a die-hard chewy cookie lover and will throw an entire pan to the dogs cats if they are crunchy, I subtract 3 minutes from the cooking time, pull them out of the oven, give them 30 seconds on the pan and then move them to the rack. Remember Alton’s rule – if looks done in the pan, it’ll be overdone when it comes out and finally cools.