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Author Notes: I took my favorite oatmeal cookie recipe and added a few extra ingredients to create a sort of "grown-up" chocolate chip cookie. Ground ginger and cayenne pepper give it the "kick"! —inpatskitchen
Makes about two dozen cookies
- 1 cup AP flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- A pinch of salt
- 8 tablespoons (one stick) softened butter
- 1 cup light brown sugar (packed)
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground ginger
- 1 egg, beaten
- 1 cup oatmeal (quick oats work well)
- 1/4 cup grated coconut (sweetened or unsweetened)
- 1/4 cup chopped walnuts or pecans
- 3/4 cup semi sweet chocolate chips
- In a small bowl whisk together the flour, baking soda, baking powder and salt. Set aside.
- In a larger mixing bowl with an electric mixer, cream the brown sugar, butter, cayenne and ginger. Add the beaten egg and mix in thoroughly with the mixer.
- Stir in the coconut and nuts and then add the reserved flour mixture a little at a time until incorporated. Stir in the chocolate chips. The batter will be quite stiff. Refrigerate for about 30 minutes.
- Divide the dough into 2 equal parts. Shape each half into a log about 9 to 10 inches long. Wrap each log in parchment or waxed paper and refrigerate for at least 6 hours and preferably over night.
- When ready to bake, pre -heat the oven to 350F. Slice each cookie log into 12 equal pieces. Place the cookies on parchment or Silpat lined baking sheets about 2 inches apart and bake for 12 to 15 minutes until golden. Remove from the oven and let rest for about 3 minutes and then transfer the cookies to a wire rack to finish cooling.
- Note: Once the logs are formed they can be wrapped and frozen until ready to bake. Just let them thaw first. The baked cookies also freeze well.
- This recipe was entered in the contest for Your Best Recipe with Cereal
- This recipe was entered in the contest for Your Best Chocolate & Spice
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.