Dishpan Chocolate Chip Cookies

Recipe View 5 mins Prepare the Oatmeal Flour: Pulse the rolled oats in a blender until they reach a fine, flour-like consistency. Set aside. (5 minutes)

Recipe View 7 mins Cream the Butter and Sugars: In a very large bowl (or a plastic dishpan, if preferred!), cream together the softened butter, granulated sugar, and dark brown sugar until light and fluffy. (7 minutes)

Recipe View 3 mins Incorporate Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract. (3 minutes)

Recipe View 2 mins Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground oatmeal, salt, baking powder, and baking soda. (2 minutes)

Recipe View 5 mins Gradually Add Dry Ingredients to Wet: Gradually add the dry ingredients to the creamed mixture, mixing until just combined. Be careful not to overmix. (5 minutes)

Recipe View 5 mins Fold in the Goodies: Fold in the chocolate chips, grated dark chocolate, toasted walnuts, golden raisins, raisins, and flaked coconut until evenly distributed throughout the dough. (5 minutes)

Recipe View 10 mins Shape and Bake: Preheat oven to 375 degrees F (190 degrees C). Roll the dough into balls (about 2 tablespoons each) and place them 2 inches apart on ungreased cookie sheets. (10 minutes)

Recipe View 7 mins Bake: Bake for 6-8 minutes, or until the edges are golden brown and the centers are set. (6-8 minutes)

Recipe View 5 mins Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.