the ingredients:
1 stick unsalted butter (at room temperature)
2/3 cup light brown sugar (packed)
1 large egg
1/2 tsp. vanilla extract
3/4 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. table salt
1 1/2 cups rolled oats
3/4 cup semisweet chocolate chips or chunks
1/2 cup pecans
1/4 unsweetened shredded coconut
1/4 candied ginger (finely chopped)
the method:
in the bowl of an electric mixer with the paddle attachment, cream together the butter and brown sugar for a minute. add the egg and vanilla until smooth. in a separate bowl, whisk the flour, baking soda, cinnamon and salt together. with the mixer on low, gradually add this into the butter and sugar mixture. add the oats, chocolate, pecans, coconut and ginger.
chill the dough for at least 30 minutes. when you’re ready to bake them, preheat the oven to 350, and scoop the dough onto parchment-lined baking sheets. bake for 10 to 12 minutes (baking time will vary, depending on your oven and how cold the cookies were going in). take them out when the cookies have golden edges but still look a little undercooked on top. let them cool on the baking sheet for a few minutes before transferring them to a rack to cool.
adapted from a smitten kitchen recipe.
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