Chewy with nuts, coconut, dried fruit, and chocolate chips. Using my quick one-bowl method, you can stir up the cookie dough in the same time it takes for the oven to preheat.

　　

Ingredients

makes 3 dozen cookies

　　1/2 cup packed light or dark brown sugar

　　1/4 cup granulated sugar

　　1/2 cup unbleached all-purpose flour

　　1/2 teaspoon baking soda

　　1/4 teaspoon salt

　　1 1/2 cups rolled oats

　　1/2 cup chopped pecans or walnuts

　　1/2 cup shredded coconut

　　1/2 cup semisweet chocolate chips

　　1/2 cup raisins or dried cranberries

　　1 teaspoon vanilla extract

　　1 egg

　　8 tablespoons (1 stick) butter, softened

　　

Step 1

Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 350°F. Cover three rimless cookie sheets with parchment paper or lightly grease them.

　　

Step 2

Measure all the ingredients into the large bowl of an electric mixer. Turn the mixer on low and mix until a dough forms, scraping the sides of the bowl.

　　

Step 3

Using a small ice cream scoop, shape the dough into balls, arrange them on the prepared cookie sheets, and flatten them slightly.

　　

Step 4

Bake the cookies on multiple racks for 8 to 10 minutes, until evenly browned. Remove from the oven and slide the cookies with the parchment onto a countertop to cool, or remove them from the greased cookie sheets to a wire rack to cool.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.