Ambrosia Cookies

[jingle]

I understand that the usual people on this site aren't very active baking cookies, but maybe some of the visitors who don't post like to see a new recipe. Here's one of my very favorite recipes.


Ambrosia cookies
55-65 cookies - 350* ungreased 8-10 (6-4)

•2 cups all-purpose flour
•1 teaspoon baking powder
•1/2 teaspoon baking soda
•3/4 teaspoon salt
•1 cup unsalted butter, room temperature
•1 cup minus 1 tablespoon granulated sugar
•1 cup firmly packed light brown sugar
•2 large eggs
•1 1/2 teaspoons vanilla extract
• 1 1/2 cups quick-cooking oats
•1 teaspoon lemon zest
•3/4 cup chopped dried pineapple
•1 cup sweetened flaked coconut
•1 cup pecans, toasted and finely chopped

Preheat the oven to 350 degrees.

Mix the flour, baking powder, baking soda, and salt

together in a medium-sized bowl; set aside.

Beat the butter on medium speed until creamy. Add

both sugars and beat for about 1 minute, then add

the eggs, 1 at a time, beating well after each addition.

Beat in the vanilla. Reduce the mixer speed to low

and gradually add the flour mixture. Stir in the oats,

lemon zest, pineapple, coconut, and pecans.

Drop rounded teaspoonfuls of batter 2 ½ inches apart

onto the baking sheets. Bake 8-10 minutes, or until

the edges are nicely browned. Transfer to a wire rack.

[agate]

Those look unusual and tasty!

[jingle]

Hi Agate. Yes, these are unusual because they call for so many ingredients -- but they are REALLY good cookies and well worth the effort. I bake so much that, except for a fresh lemon, I usually have all the ingredients in the house ready to go. These are my second favorite cookies. Snickerdoodles are my very favorite.