Also, I got a new cookie scoop, which is awesome! It is larger than what I was using for these cookies though, and now I need to get the small version too. This is the OXO medium cookie scoop.
Here is the recipe as written on Saveur's website. I double this and use 1 tablespoon of dough for each cookie. I have frozen the formed dough balls and baked later as well. *When doubling, it helps to note that 12 tbsp = 3/4 cup.
3⁄4 cup flour
3⁄4 tsp. baking powder
3⁄4 tsp. baking soda
3⁄4 tsp. ground cinnamon
1⁄4 tsp. kosher salt
6 tbsp. unsalted butter, softened
6 tbsp. sugar
6 tbsp. light brown sugar
3⁄4 tsp. vanilla extract
3⁄4 cup rolled oats
3⁄4 cup semisweet chocolate chips
1⁄2 cup chopped pecans
1⁄2 cup sweetened flaked coconut (I used unsweetened coconut)
1. Heat oven to 350°. In a bowl, whisk first 5 ingredients; set aside.
2. In a large bowl, beat butter with a hand held mixer until smooth. Add sugars; beat until fluffy. Add egg and vanilla; beat until smooth. Add flour mixture; beat to form a dough. Stir in oats, chocolate, pecans, and coconut. Form dough into 24 balls; divide between 2 parchment-lined baking sheets. Bake until cooked through, 16–18 minutes*. Let cool.
MAKES 24 COOKIES
*I also bake my cookies for only about 8 minutes, I found 16 to be way too long in my oven with 1 Tbsp. size cookies.