Photo: Beachcomber Cookies Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon table salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 sticks unsalted butter (1/2 pound), room temperature
- 1 3/4 cups packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups old-fashioned oats
- 1 cup milk chocolate chips
- 3/4 cup toasted flaked unsweetened coconut
- 3/4 cup finely chopped toasted pecans
Directions
Heat the oven to 350 degrees F and arrange a rack in the middle. Place flour, baking powder salt, cinnamon, and nutmeg in a medium bowl and whisk to combine; set aside.
Combine butter and sugar in a large bowl and beat over medium speed until mixture resembles wet sand and is airy, about 3 minutes. Add eggs 1 at a time, letting each fully incorporate before adding the next. Add vanilla extract. Reduce speed to low, add flour mixture in 2 parts, and mix until just combined, about 1 minute. Add remaining ingredients and mix until evenly combined.
Using a 2-inch ice cream scoop, drop dough onto baking sheets, spaced about 1-inch apart. Bake until cookies are puffed, set, and tops and undersides are golden brown, rotating sheets halfway through, about 18 to 20 minutes. Remove from oven, let cool on sheets 2 minutes, then remove to wire racks to cool completely.
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By throbin808
Palmdale, CA
on September 05, 2012
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Love this recipe! the cookies are still in the oven, but I ate enough of the dough to know that I'm gonna love em lol. I didn't have pecans so I used about 1/4c ea of walnuts, almonds, & peanuts. Also I added some white choc chips. I couldn't resist as they are my new fave right now. Can not wait to share these with my husband. Thank you again Aida
By k_mack
Menlo Park, CA
on September 03, 2012
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This is quite different from my normal and amazing chocolate chip recipe, but I love these cookies just as much! I replaced half of the vanilla extract with coconut extract for some additional coconut flavor. Toasting the coconut and pecans really brings out a nice nutty flavor and extra texture. I'll definitely be making these again!
By kdeily
Oneonta, NY
on January 26, 2010
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I have made these cookies several times and have given them to others to eat. I have had nothing but positive comments about these cookies. The texture is lovely, the combination of flavors is such a nice spin from standard cookies. I used sweetened coconut and toasted it myself. I pressed my cookies down, but they were not as flat as Aida's. I use a medium cookie scoop when I make these. They freeze well too. A very hearty cookie!
Read all 17 reviews