Ingredients
The following ingredients have 4 Servings
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 sticks unsalted butter (room temperature)
- 1 cup sugar
- 1 cup packed light brown sugar
- 2 large eggs (room temperature)
- 1 tablespoon pure vanilla extract
- 2 cups quick-cooking oats
- 1 cup crispy rice cereal
- 1 cup mini semi-sweet chocolate chips
- 1 cup coarsely chopped pecans
- 1/2 cup toffee bits
- 1/2 cup unsweetened shredded coconut
Instruction
- In a medium bowl, whisk together the flour, baking powder and baking soda.
- In a mixing bowl, cream the butter, sugar and brown sugar until light and fluffy.
- Add the eggs one at a time and beat until full incorporated.
- Mix in the vanilla.
- Gradually add the flour mixture and beat on low speed until combined.
- In a medium bowl, combine the oats, rice cereal, mini chocolate chips, pecans, toffee bits and coconut.
- Transfer dough mixture to a large bowl and with a rubber spatula, fold in the oat mixture until thoroughly combined.
- Wrap with plastic wrap and refrigerate the dough for 30 minutes.
- Preheat oven to 350 degrees F and prepare two baking sheets by lining them with parchment.
- Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 3 inches apart.
- Bake for 10 - 12 minutes or until edges are golden.
- Cool for 5 - 10 minutes on the cookie sheets before transferring to a wire rack to cool completely.
