Ranger cookies
Patricia Scarpin
ingredients
- 8 tablespoons (112g/4oz) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup dark brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup (140g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/4 teaspoon kosher salt – I used sea salt
- 1/4 cup unsweetened coconut
- 1/2 cup (56g/2oz) unsalted roasted walnuts, coarsely chopped
- 1/2 cup old fashioned rolled oats
- 1/3 cup semisweet chocolate chips
directions
- 1
Preheat the oven to 175°C/350°F. Line 3 baking sheets with parchment paper.
- 2
In a large bowl, beat together the butter and the granulated and brown sugars until smooth and creamy. Stir in the vanilla extract and the egg. Sift together the flour, baking soda, and baking powder. Add the salt. Stir the dry ingredients into the butter mixture. Stir in the coconut, walnuts, oats, and chocolate chips.
- 3
Using about 1 1/2 tablespoonfuls for each cookie, place mounds of the cookie dough 3 inches apart on the prepared sheets. Bake until golden brown, about 12 minutes – mine needed 14. Let the cookies cool to room temperature before removing them from the pans with a spatula.
Source: from the blog "Pittsburgh Needs Eated"
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