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These are what I dream of when a cookie craving comes on! Years of crafting and re-crafting energy-packed, chewy and satisfyingly sweet oatmeal cookies have finally paid off! The world-wide web deserves recognition for the possibilities it brought to light. When designing the menu for the Buena Onda Cafe in Nicaragua (land of stodgy internet) in 2010, I scanned cookbooks and filled my notebook with variations; a practice that now seems archaic (though I still depend on my kitchen paper scraps for recipe testing!). This time, two food bloggers inspired this recipe: Honey & Jam and Happyolks. Thank you. Enjoy with a big mug of rose and buckwheat honey tea. And don’t forget to fill your cookie jar!

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Oatmeal Cookies: Tropical Paradise and Maple Pecan

Ingredients

    Tropical Paradise
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking sida
  • 1/2 teaspoon sea salt
  • 1 stick butter, softened
  • 1/2 cup coconut oil
  • 2 tablespoons honey
  • 1/2 cup organic cane sugar
  • 1/2 cup dark brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3 cups rolled oats
  • 1/2 cup shredded coconut
  • 1/2 cup crystallized ginger, chopped
  • 1/2 cup chocolate chips
  • Maple Pecan
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  • 1 stick butter, softened
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons maple syrup
  • 1/2 cup organic cane sugar
  • 1/2 cup dark brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups rolled oats
  • 3/4 cup pecans, chopped

Instructions

  1. Preheat oven to 350.
  2. In a medium bowl, combine flours, baking powder, baking soda, salt and spices.
  3. Using a fork or an electric mixer, beat butter, oil, and sugars until fluffy.
  4. In a separate small bowl, beat eggs, honey or maple syrup, and vanilla.
  5. Add the liquids to the dry ingredients and mix well until dried pockets of flour disappear.
  6. Add in the oats and other treats (chocolate chips, coconut, pecans, ginger) and mix well.
  7. To store cookie dough in the freezer for another day or a last minute potluck, wrap in plastic wrap and then placed in a ziplock bag to prevent freezer burn.
  8. Drop big spoonfuls of cookie dough onto cookie sheets, lined with parchment paper or lightly greased with the butter wrapper. Press down slightly.
  9. Bake for 15-20 minutes, until golden brown.
  10. Cool on a wire rack, cold plate, or makeshift rack.
  11. Eat a fresh, warm cookie with a glass of milk! Mmmm.

Notes

YUM! Going to go make these again!

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