I just got back from two glorious weeks in South Florida. After what seemed like an endless winter, it was a much-needed break! While I was sitting by the pool soaking in the hot sun, smelling the coconut suntan lotion, I came up with this idea for a tropics- inspired cookie. It incorporates ingredients that are very Miami: pecans, coconut, white chocolate chips and candied ginger for a little heat and spice.
- 2 1/2 cups oats
- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup candied ginger, finely chopped
- 1 cup unsweetened shredded coconut
- 3/4 cups chopped pecans
- 1 cup white chocolate chips
- Preheat oven to 375F and grease baking sheets with non stick spray.
- Blend oatmeal in a blender or food processor to a fine powder.
- In a small bowl, mix together candied ginger, coconut, pecans and chocolate chips. Set aside.
- Using an electric mixer fitted with the paddle attachment, cream butter and both sugars until light and fluffy.
- Add eggs and vanilla.
- Reduce speed to low and slowly add flour, oats, salt, baking powder and soda. Blend until fully incorporated.
- Add the ginger, coconut, pecans and chocolate chips. Mix until combined.
- Roll dough into balls and bake for 11-13 minutes. You can press a few chocolate chips or pieces of chopped candied ginger into the top of the cookies before baking — it just makes them look prettier.
*Yield: Approximately 32 cookies