Secret Ingredient Chocolate Chip Cookies
 Crispy outside and chewy inside, these are wonderful chocolate chip cookies. You’ll never guess what’s in them. Ingredients ¾ cup old-fashioned rolled oats, ground in a food processor or blender until very fine 1 cup all-purpose flour, spooned into measuring cup and leveled-off ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 stick (½ cup) unsalted butter, softened but still cool ½ cup light brown sugar, packed ½ cup granulated sugar 1 large egg ¾ teaspoon vanilla ⅔ cup semi-sweet chocolate chips ½ cup loosely packed sweetened flaked coconut ¾ cup pecans, chopped ¾ cup old-fashioned rolled oats, ground in a food processor or blender until very fine 1 cup all-purpose flour, spooned into measuring cup and leveled-off ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 stick (½ cup) unsalted butter, softened but still cool ½ cup light brown sugar, packed ½ cup granulated sugar 1 large egg ¾ teaspoon vanilla ⅔ cup semi-sweet chocolate chips ½ cup loosely packed sweetened flaked coconut ¾ cup pecans, chopped Instructions Adjust racks to upper- and lower- middle positions and preheat the oven to 350° F. Line two cookie sheets with parchment paper and set aside. In a medium bowl, whisk together the ground oats, flour, baking powder, baking soda and salt. In the bowl of an electric mixer, beat the butter and sugars at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla; continue beating until combined. Scrape down sides of bowl. Add the dry ingredients and beat at low speed until just combined. Add the chocolate chips, coconut and nuts and mix until evenly combined. Working with 1½ tablespoons of cookie dough at a time, form balls and place on parchment-lined cookie sheets, leaving at least 2 inches between them. (Keep remaining batter cool in refrigerator while first batch cooks.) Bake, reversing position of cookie sheets halfway through baking, until edges of cookies begin to crisp but centers are still soft, 12 to 14 minutes. Cool cookies on baking sheets for 1 minute, then transfer to racks to cool completely. Repeat with remaining batter. Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Scoop the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. Adjust racks to upper- and lower- middle positions and preheat the oven to 350° F. Line two cookie sheets with parchment paper and set aside. In a medium bowl, whisk together the ground oats, flour, baking powder, baking soda and salt. In the bowl of an electric mixer, beat the butter and sugars at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla; continue beating until combined. Scrape down sides of bowl. Add the dry ingredients and beat at low speed until just combined. Add the chocolate chips, coconut and nuts and mix until evenly combined. Working with 1½ tablespoons of cookie dough at a time, form balls and place on parchment-lined cookie sheets, leaving at least 2 inches between them. (Keep remaining batter cool in refrigerator while first batch cooks.) Bake, reversing position of cookie sheets halfway through baking, until edges of cookies begin to crisp but centers are still soft, 12 to 14 minutes. Cool cookies on baking sheets for 1 minute, then transfer to racks to cool completely. Repeat with remaining batter. Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Scoop the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. Nutrition Information Powered by Serving size: 1 cookie Calories: 146 Fat: 8 g Saturated fat: 4 g Carbohydrates: 17 g Sugar: 11 g Fiber: 1 g Protein: 2 g Sodium: 92 mg Cholesterol: 18 mg Serving size: 1 cookie Calories: 146 Fat: 8 g Saturated fat: 4 g Carbohydrates: 17 g Sugar: 11 g Fiber: 1 g Protein: 2 g Sodium: 92 mg Cholesterol: 18 mg