toast nuts: Preheat oven to 350 degrees F (177 degrees C) and toast nuts for
8-10 minutes until lightly browned and fragrant. Let cool and then chop into
pieces. Set aside.
Increase the oven
temperature to 375 degrees F (190 degrees C). Line two baking
sheets with parchment paper.
In the bowl of
your electric mixer (or with a hand mixer), beat the butter and sugars until
creamy and smooth (about 2 - 3 minutes). Add the eggs, one at a time, beating
well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt,
and rolled oats. Add the flour mixture to the creamed mixture and beat
just until incorporated (the batter will be sticky). Stir in the nuts, raisins,
coconut, and chocolate
Drop the batter by
tablespoonfuls (can use a small ice cream scoop) onto the prepared baking sheet, spacing the cookies
about 2 inches (5 cm) apart. Flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25
cm) thick. Bake the cookies for about 10 minutes or until golden brown around
the edges. The longer the cookies bake the more crisp in texture they will
be. Remove from oven and let the cookies cool a few minutes on the baking
sheet before transferring them to a wire rack to cool.
Makes about 48
Kane, Marion. 'The
Best of Food'. The Toronto Star. Toronto: 1997.
'That's Trump -
More Recipes From The Best of Bridge.' The Best of Bridge Publishing Ltd.