Ambrosia Cookies

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup butter (salted or unsalted, your choice, at room temperature)
• 1 cup granulated sugar (scant, just shy of 1 cup!)
• 1 cup light brown sugar (firmly packed)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange extract
• 1 1/2 cups rolled oats
• 1 orange (zest only ~ save juice and pulp for another use)
• 8 ounces crushed pineapple (drained well)
• 1 cup sweetened flaked coconut
• 1 cup pecans (toasted and chopped)

Recipe

• 1 preheat oven to 350f with rack in the center.
• 2 mix the flour, baking powder, baking soda, and salt together in a medium-sized bowl; set aside.
• 3 in the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter on medium speed until creamy.
• 4 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.
• 5 stir in the oats, orange zest, pineapple, coconut, and toasted pecans.
• 6 drop rounded teaspoonfuls (or small cookie scoop) of batter 2 ½ inches apart onto the baking sheet lined with parchment paper. (bake one sheet of cookies at a time!).
• 7 bake for 8-10 minutes, or until the edges are nicely browned. transfer to a wire rack to cool completely.
• 8 yields (approximately) 40 cookies!