Ingredients
2 c. flour
1 tsp. soda
1/2 tsp. salt
1/2 tsp. baking soda
1 c. sugar
1 c. brown sugar
2 sticks butter (at room temperature)
2 eggs
2 c. oats
1 tsp. vanilla
1 c. coconut
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Preheat oven to 325°. In a medium bowl, sift the first 4 ingredients together; set aside. Mix the sugars and butter until creamy at medium speed, then high speed. Scrape bowl. Add eggs to the creamed sugar mixture and beat until smooth. Add flour mixture to the creamed mixture. Mix until smooth. Add oats, vanilla, coconut and nuts. Mix until smooth. Drop on ungreased baking sheet. Bake 10 minutes. Yields 5 dozen.
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel