Chock Full Of Crunchies
*makes about 5 dozen 2 1/2-inch cookies*
2 cups all-purpose flour, spooned in and leveled
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 cup (2 sticks) unsalted butter, slightly firm
3/4 cup lightly packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 1/2 tsp pure vanilla extract
1 cup old-fashioned oatmeal
1 cup finely chopped sweetened, flaked coconut
1 cup crispy rice cereal
1 cup coarsely chopped toasted pecans
1) Position the shelves in the upper and lower thirds of the oven. Heat the oven to 375F. Moderately butter the cookie sheets.
2) Strain together the flour, salt, baking soda, and baking powder. Set aside.
3) Using an electric mixer fitted with the paddle attachment, mix the butter on medium-low speed until smooth and creamy. Add the brown sugar, then the granulated sugar, and mix until well blended, about 2 minutes. Add the eggs one at a time, then the vanilla and mix for 1 minute longer. Reduce the mixer speed to low, then add the dry ingredients in three additions, mixing just until blended. Using a large rubber spatula, fold in the oatmeal, coconut, rice cereal, and pecans.
4) Drop walnut-size mounds from the tip of a tablespoon onto the cookie sheets, about 2 inches apart. Scrape down the sides of the bowl frequently to maintain an even combination of dough to textured ingredients. Bake for 9 to 11 minutes, rotating the pans top to bottom and front to back toward the end of baking time. Bake until the edges begin to turn a golden brown. Do not overbake.
5) Remove the cookies from the oven and let stand for 2 minutes. Using a think metal spatula, carefully loosen and transfer to cooling racks.
Recipe from Great Cookies: Secrets To Sensational Sweets by Carole Walter