by Nicole Lukas (c/o 2018)

You will need:

1⁄2 cup (1 stick) plus 3 tablespoons unsalted butter, softened to room temperature

2/3 cup granulated sugar

2/3 cup packed light brown sugar

2 eggs

1 teaspoon vanilla extract

1 1⁄4 cups all-purpose flour

2/3 cup rolled oats (do not use instant or quick oats)

1 teaspoon baking soda

1⁄2 teaspoon kosher salt

9 ounces bittersweet chocolate (ideally 62 to 70 percent cacao), chopped into 1⁄2-inch pieces

1 1⁄4 cups pecan halves, dry toasted in a pan, then chopped

1 cup sweetened shredded coconut


In the bowl of stand mixer fitted with the paddle attachment, cream together butter and both sugars on medium speed until very light and fluffy (about 5 minutes), stopping to scrape down the sides of the bowl as necessary.

2. Add eggs and vanilla and mix again on medium speed for 2 to 3 minutes, until eggs are fully blended into the butter and sugar mixture.

3. In a medium bowl, combine flour, oats, baking soda and salt. Add chopped chocolate, pecans, and coconut to the flour mixture and toss to coat.

4. On low speed, slowly add the flour mixture to the mixing bowl with the butter mixture. Mix until flour and other ingredients are even throughout. Remove bowl from mixer and use a rubber spatula to stir under the cookie batter – making sure that there are no unmixed ingredients underneath. (If there is, use the spatula to mix into the rest of the batter.)

5. Scape the dough into an airtight container and chill in the refrigerator overnight (or for up to 1 week) before baking.

6. When ready to bake, preheat oven to 350 degrees F. Position the rack in the center of your oven.

7. Using a medium (#40) scoop*, place balls of dough onto a baking sheet about 2 inches apart. Press with your fingers slightly to flatten the tops of the balls of dough.

8. Bake for 9-11 minutes, or until the cookies are golden brown on the edges and slightly soft in the center. Cool on the baking sheet until firm enough to remove with a spatula to a wire rack. Cool completely on a wire rack.

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