I took my favorite oatmeal cookie recipe (previously posted) and added a few extra ingredients to create a sort of "grown-up" chocolate chip cookie. Ground ginger and cayenne pepper give it the "kick"! Cut down or omit the cayenne for the little ones or faint of heart!
Makes about 2 dozen
1 cup AP flour
1/2 tsp baking soda
1/2 tsp baking powder
A pinch of salt
8 Tbl (one stick) softened butter
1 cup light brown sugar (packed)
1/2 tsp cayenne pepper (you can omit this)
1 tsp ground ginger
1 egg, beaten
1 cup oatmeal (quick oats work well)
1/4 cup grated coconut ( sweetened or not)
1/4 cup chopped walnuts or pecans
3/4 cup semi sweet chocolate chips
In a small bowl whisk together the flour, baking soda, baking powder and salt. Set aside.
In a larger mixing bowl with a electric mixer, cream the brown sugar, butter cayenne and ginger. Add the beaten egg and mix thoroughly with the mixer.
Stir in the coconut and nuts and then add the reserved flour mixture a little at a time until incorporated. Stir in the chocolate chips. The batter will be quite stiff. refrigerate for about 30 minutes.
Divide the dough into 2 equal parts. Shape each half into a log about 9 to 10 inches long. Wrap each log in parchment or waxed paper and refrigerate for at least 6 hours and preferably over night.
When ready to bake, pre-heat the oven to 350F. Slice each cookie log into 12 equal pieces. Place the cookies on parchment or Silpat lined baking sheets about 2 inches apart and bake for 12 to 15 minutes until golden. Remove from the oven and let rest for about 3 minutes and then transfer the cookies to a wire rack to finish cooling.
Note: Once the logs are formed they can be wrapped and frozen until ready to bake. Just let them thaw first. The baked cookies also freeze well.
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