Gosh I just made some for breakfast! *chomp*
Whatever recipe you use, put in a handful of sweetened coconut (maybe even a heaping 1/4 cup). The amount will depend a little on your recipe, but the idea is to add just enough so that they don't taste like coconut cookies. It adds moisture, chewiness, won't ruin any crispiness and an undefined extra 'yum' factor. Run a knife through the coconut if you want smaller pieces, the bagged stuff tends to be in large shreds.
Don't ask me where I picked up the idea, I'll die of embarassment. (okay, it was McDonald's, a few years ago they had an awesome fresh baked chocolate chip cookie and once I got a clump of coconut in one and the lightbulb went on, and sadly they changed their recipe in a matter of months and returned to cheap fast food yuckiness)
Oh and IndyGirl's recipe definitely has the right idea -- put your cookie dough in the fridge for at least a few hours, the flavors meld and it just makes a much better tasting cookie.
I also use coconut in my oatmeal chocolate chip cookies. I replace about 1/2 cup of the oatmeal with coconut in my recipe. And I generally use the Quaker Oats recipe and substitute chocolate chips in that recipe, cutting back on the cinnamon a bit to temper that flavor. Folks rave about them.
Oatmeal ch.ch. cookies are one of the few cookies I regularly make as drop cookies- I like the crisp touch of the irregular highlights. You might try this on at least a cookie or two- IndyGirl's recipe, which looks excellent (maybe a touch more flour, if they run more than you want) should work that way too. As a sidenote, I've read that any oatmeal chocolate chip cookie is referred to as a "cowboy cookie" in Colorado, possibly useful if you want to sell them to kids or revenge minded cattle.
Yes, cowboy cookies! Was trying to remember the old recipe a friend gave me. Pretty close to the one above, but it had about a cup of corn flakes, of all things. DID add a nice crunchy element offset by the chewiness and chocolate flavors. Danged good cookie. Gotta find that old recipe!
re: pine time
the cowboy cookie recipe I have has chocolate chips, oatmeal and peanut butter.
The very, very best oatmeal cookie recipe EVAR is on the lid of the Quaker Oats box -- Disappearing Oatmeal Cookies. I just sub chocolate chips for raisins, and they disappear, just like the name says.
paprkutr, for years I tried to reproduce my mom's cookies, which were crunchy but had a little 'give' to them. My cookies, made with her recipe (which is a list of ingredients with no 'instructions') always came out much too 'cakey'. I finally discovered that the problem was with my BELOVED Kitchenaid mixer...I was creaming the butter w/the sugar and it worked so well, but created a cake-like texture. I tried to recall how my mom made them and remembered that she always melted the butter & just dumped it into the sugar and then dumped in the rest of the ingredients. The resulting dough is a greasy blob, but the cookies bake up with a nice chewy, crispy-edged texture. Cooks Illustrated addressed this a while back,
I find that my chocolate chip cookies are best if I follow my mom's very casual approach...don't overmix, melt the butter first, and take them out of the oven promptly...they'll still cook for a few minutes on the hot cookie sheet. Let us know how your cookies turn out?
Oatmeal Pecan Chocolate Chunk Cookies
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
1 tablespoon pure vanilla extract
3 tablespoons milk
2 large eggs
3 cups old fashioned oats
12 ounces semisweet chocolate, chopped into 1/2 inch chunks
1 ⅓ cups coarsely chopped pecans (5 ounces)
In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
Set dry ingredients aside.
In the bowl of an electric mixer, combine butter with both sugars; beat until light and fluffy.
Add vanilla, milk, and eggs; mix well.
Add reserved dry ingredients, and beat until just combined.
Remove bowl from mixer, and fold in oats, chocolate, and pecans.
Place dough in the refrigerator until firm, at least 2 hours or overnight.
Heat oven to 350°.
Line two baking sheets with parchment paper, and set aside.
Remove dough from refrigerator.
Using an ice-cream scoop, shape into 2-inch-diameter balls.
Place six balls on each baking sheet, spaced 4 inches apart, and press down Transfer to oven.
Bake until golden, but still soft in center, 15 to 16 minutes.
Remove from oven, and place on a wire rack to cool completely.
Repeat with remaining dough.
Store in an airtight container up to 2 days.