CHOCKABLOCK COOKIES

CHOCKABLOCK COOKIES image

Yield 30 cookies

Number Of Ingredients 14

1 ½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ stick (4 tablespoons) unsalted butter, at room temperature
¼ cup solid vegetable shortening
½ cup sugar
½ cup molasses (not blackstrap)
2 large eggs
1 ½ cups old-fashioned oats
1 cup coarsely chopped pecans
1 cup dried cranberries
2 cups chocolate chips
½ cup unsweetened shredded coconut

Steps:

Line two baking sheets with parchment or silicone mats. Position the racks to divide the oven into thirds. Preheat oven to 325º F. Whisk together the flour, baking powder, baking soda and salt. Working with a stand mixer fitted with paddle attachment, beat the butter and shortening until light and fluffy, about 2 minutes. Add the sugar and beat for another two minutes. Pour in the molasses and beat for 1 minute more. Add the eggs one at a time, beating 1 minute after each addition. Reduce mixer speed to low and mix in the oats, then add the dry ingredients, mixing only until they disappear into the dough. Toss in the nuts, dried cranberries, chocolate chips and coconut and, turn the mixer on and off quickly a few times to incorporate. Drop by rounded tablespoons onto the prepared pans, leaving about 1 ½ inches between the mounds. Bake for 15 - 18 minutes, rotating pans from top to bottom and front to back at the midway point, until the cookies are golden and just about set. Remove the baking sheets to cooling racks and let the cookies rest on the sheets for about 5 minutes before transferring them to racks to cool to room temperature.