Professor Butter Beard’s Toasted Oats, Coconut and Chocolate Chip Cookies
Five dozen cookies
3 ¾ cup rolled oats, toasted with a sprinkle of fine sea salt
1 cup sweetened coconut flakes, toasted
1 ¼ cups (2 ½ sticks) unsalted butter, room temperature
½ cup granulated sugar
1 ¾ cup brown sugar
1 ¾ cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp kosher salt
2 tsp cinnamon
½ tsp freshly ground black pepper
2 large eggs, room temperature
1 tsp vanilla paste
1 cup miniature chocolate chips
1) Preheat your oven to 350 degrees and line your baking sheets pans with parchment paper.
2) Toast the oats (with a dash of salt) and then toast the coconut. Set aside to cool completely.
3) In a standing mixer, cream together the butter and two sugars for 5-7 minutes until fluffy.
4) While the butter and sugar cream, whisk together in a large bowl the flour, baking powder and soda, kosher salt, cinnamon and black pepper. Set aside.
5) Add the eggs, one at a time, to the creamed mix until evenly combined. Then add the vanilla paste.
6) Stir the cooled rolled oats, coconut and chocolate chips into the flour mix. Add to the mixing bowl and mix until just incorporated. You may need to use a spatula to make sure all the ingredients are evenly distributed.
7) Use a cookie scoop to create 1” cookie dough balls and place 12-15 cookies on each baking sheet. Bake one sheet at a time for 8 minutes, rotate the pan and bake for an additional 3-4 minutes until golden brown on top.
8) Let the cookies rest on the sheet for 5-8 minutes before placing them on a wire wrack to cool completely.
