Junk in the Trunk Cookies – Oatmeal Cookies with Toasted Coconut, Pistachio, Cranberries and Chocolate Chips

  First Frost Warning Last Night!

What do we all love to pull out of our pantries on the first really cold morning in October?  How about Cinnamon, Oats, Coconut for toasting, Nuts, Chocolate and Dried Cranberries?  Enough Junk??  Well, surely, not junk in a literal sense – just a lot of “stuff” – good, earthy and satisfying …….  I just sort of thought this was an appropriately fun moniker for these lovely little treats for a cool Autumn afternoon tea!

I actually started out thinking about making an ultra pear flavored scone this morning – using the pears we got while out picking yesterday.  Then, I got distracted.  I’m parking those scones away for another day!

I’ve had this concoction floating in my head for weeks now – ever since I was at Union Square and couldn’t find a cookie that appealed to me on a cool Fall day.

JUNK IN THE TRUNK COOKIES -adapted from David Leite

1 stick unsalted butter, room temp

1/2 cup non-hydrogenated vegetable shortening such as Spectrum Organic

2 eggs

2 tsp vanilla extract

1 1/2 cups light brown sugar, lightly packed

1 1/2 cups all purpose flour

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

3 cups old fashioned oats

 1 cup toasted coconut, cooled

1 cup pistachio nuts,

1 cup dried cranberries or cherries

1 cup semi or bittersweet chocolate chips  

Preheat oven to 350F convection.  Line cookie sheets with parchment paper.

  

In bowl of electric mixer fitted with paddle attachment, cream together the butter and the shortening until smooth.  Add the brown sugar and beat on medium speed until smooth and light, about 2 minutes.  Add the baking soda, cinnamon and salt.  Beat on medium 1 minute.  Add the eggs and vanilla extract and blend in.  Mixture should look smooth and very creamy.  Turn mixer to low and add flour.  Allow to mix on low for 30 seconds and add oats.  Mix just until barely incorporated.  Add the nuts, cranberries, coconut and chocolate chips and mix just until barely incorporated or finish with a wooden spoon.  Do not over mix.  Spoon onto prepared pans with an ice cream scoop – only 6 to a sheet. Press down slightly with your fingers.   Bake 12-14 minutes, turning trays after 6 minutes.  Cookies are done just when you can touch center and it is just firming.  Do not over bake cookies unless you want an ultra crispy cookie.  Cool on sheet 2 minutes.  Remove to cooling rack and cool completely.

Enjoy!