- flour - 2 Cups
- soda - 1 teaspoon
- salt - 1 teaspoon
- baking powder - 1/2 teaspoons
- butter - 1 cup
- granulated sugar - 3/4 Glass
- light brown sugar - 3/4 Cups
- Big Eggs - 2 Pieces
- extract of vanilla - 1 teaspoon
- oat flakes - 1 1/2 cups
- semisweet chocolate - 180 grams
- coconut shavings - 1/2 Cups
- pecans - 3/4 Cups
Preheat the oven to 175 degrees. Line the baking tray with parchment paper, set aside. In a small bowl, mix together the flour, soda, salt and baking powder. Mix the butter and sugar at medium speed for about 3 minutes. Reduce speed and add eggs one by one, whisking after each addition. Add the vanilla. Reduce the speed and gradually add a mixture of flour. Add oat flakes, chocolate, pecans and coconut chips. Mix well. The dough can be stored in the refrigerator for up to 3 days. Using a scoop for ice cream, put the dough on a baking sheet, forming a cookie, at a distance of 3 cm from each other. Bake until the edges of the cookies turn brown, from 11 to 13 minutes. Allow the liver to cool completely. Cookies can be stored for up to 3 days.
Servings: 36