- Yields: about 16 cookies
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free
Ingredients
- 1 cup (2 sticks) butter
- 1 cup packed brown sugar
- 1/2 cup whole cane sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups oats
- 1 cup shredded coconut
- 1 1/2 cups chocolate chips
- 1/2 cup walnuts
- 1/2 cup pumpkin seeds
Directions
Preheat oven to 375° F.
Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy. Add eggs and beat until just blended, then beat in vanilla. Add flour, baking soda and salt; mix at low speed until just blended. Stir in oats, coconut, chocolate chips, nuts and seeds.
Arrange 1/4-cup mounds of cookie dough about 3 inches apart on 2 lightly buttered large baking sheets (about 8 cookies per sheet). Gently pat down each mound to about 1/2-inch thick. Bake on the middle rack, rotating pans halfway through baking, until golden, 12 to 15 minutes.
Cool cookies on sheets for 1 minute, then transfer with a spatula to racks to cool completely.
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