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Oatmeal Bran Coconut Chocolate Chip Cookies

1 cup unbleached white flour (sifted not packed)
1 cup all-bran cereal (crushed after measuring)
1 cup quick-cooking oatmeal
12 cup chocolate chips
12 cup dried fruits (raisins, cranberries and or or apricots) or 12 cup white chocolate chips
34 cup brown sugar
12 cup white sugar
2 tablespoons desiccated coconut
34 teaspoon baking soda
12 teaspoon baking powder
14 teaspoon salt
12 cup butter, softened
1 egg
1 12 teaspoons vanilla extract


Preheat the oven to 350F. Place all of the dry ingredients in a medium-sized bowl, and stir until well combined. Set aside. Place the butter, egg and vanilla extract in a large bowl and cream with an electric mixer set on low speed or with a fork. Add the dry ingredients to the butter mixture and mix with a spoon or hands (for best results) until well combined. At this point add water if dough is dry. Drop the dough by heaping teaspoonfuls, or larger to suit your taste, onto an ungreased baking sheet, spacing the cookies about 2 inches apart to allow for spreading. Bake for 9 to 11 minutes, or until light brown in color. Allow to cool for 5 minutes on the baking sheet. Then transfer to wire racks and cool completely. Serve immediately, or store in airtight container for up to 2 weeks.

Source: www.food.com