Tropical Oatmeal Chocolate Chip Cookies

Studded with sweet chunks of dried fruit, these easy-to-make cookies are cakey and soft. They crisp up a day or two after baking and the[ flavors of the spices and coconut permeate each bite.]

Total Time:
2 hr 45 min
Prep:
15 min
Inactive:
30 min
Cook:
2 hr

Yield:
about 40 cookies
Level:
Easy

Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1 1/2 sticks (6 ounces) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups old-fashioned oats
  • 3/4 cup bittersweet chocolate chips
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 1/2 cup chopped mixed dried fruit, such as mango, pineapple or papaya
Directions
  • Combine the flour, baking powder, baking soda, salt and allspice in a medium bowl. In a large bowl, beat the butter and sugars with a mixer at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended, then beat in the vanilla.

  • With the mixer at low speed, add the flour mixture in two batches, beating until just combined. Using a wooden spoon, stir in the oats, chocolate chips, coconut, pecans and dried fruit until incorporated. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight.

  • Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.

  • Drop the dough by tablespoons onto the lined baking sheets (you should fit about 12 cookies on each baking sheet).

  • Bake until the cookies are slightly browned around the edges and the centers are beginning to turn golden, 17 to 20 minutes. Let cool for about 5 minutes, then transfer the cookies with a spatula to a wire rack to cool completely.

  • Copyright 2015 Television Food Network, G.P. All rights reserved


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    This recipe is featured in:

    Ultimate Baking Guide