1 cup unsalted butter, at room temperature (200g)
2/3 cup confectioners' sugar (120g)
2/3 cup all-purpose flour (120g)
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour (210g)
1/2 teaspoon baking soda
1 pinch salt
250g bittersweet chocolate, broken into pieces
1 1/2 cups rolled oats (135g)
1 cup shredded coconut (130g)
1/2 cup chopped pecans (60g)
1 cup unsalted butter, at room temperature (200g)
2/3 cup confectioners' sugar (120g)
2/3 cup all-purpose flour (120g)
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour (210g)
1/2 teaspoon baking soda
1 pinch salt
250g bittersweet chocolate, broken into pieces
1 1/2 cups rolled oats (135g)
1 cup shredded coconut (130g)
1/2 cup chopped pecans (60g)
Preheat the oven to 350°F (medium)
In a mixer, cream together the butter and confectioners' sugar until light and fluffy
With the mixer still running, add the egg and vanilla extract, beating until smooth
Turn off the mixer and gradually add the flour, baking soda, and salt, incorporating well
Add the remaining ingredients and mix
Remove portions of the dough with a spoon and shape into mounds on a baking sheet, leaving about 5cm between them
Place in the preheated oven until the cookies are golden (about 10 minutes)
Let cool in the baking sheet and serve
142 calories per serving
