- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 2 cups rolled (old-fashioned) oats
- ½ cup coarsely chopped pecans (I like to lightly toast & cool them first)
- ½ cup dried cranberries
- ¼ cup coconut flakes
- ½ cup semisweet chocolate chips
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- ½ cup lightly packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- ¼ cup maple syrup (can sub honey)
- ½ teaspoon vanilla extract
- Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F.
- In a medium bowl, stir the flour, baking powder, baking soda, salt, cinnamon, oats, pecans, cranberries and coconut flakes together with a whisk or fork.
- In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture
- Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 10 minutes, turning the pan once for even baking, then bake approximately another 7-10 minutes. They will not spread out or change in shape …
- The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.
chattykathychatsandcooks 