Hurricane Irene Cookies

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 1/2 cups whole oats
1 cup salted butter, softened
3/4 cup dark brown sugar, packed
1/4 cup sugar
2 eggs
1 tablespoon vanilla
2 tablespoons water
1 1/2 cups dark chocolate chips
1 cup unsweetened coconut flakes
1 cup pecan pieces, toasted
1/2 cup heath toffee bits
Preheat oven to 325 degrees. Prepare sheet pans with parchment paper or silpat.
In a medium bowl, combine flour, salt, baking soda and whole oats. Stir till combined and set aside.
In a large bowl, cream butter, brown sugar and sugar with a paddle attachment till just combined.
Add eggs, vanilla and water, mix till combined. Scrape down bowl.
Add flour mixture from medium bowl and mix till just combined.
While the mixer is running on low speed, add chocolate chips, coconut flakes, pecan pieces and toffee bits. Mix till just blended.
Using a 2-tablespoon ice cream scoop, pan out cookies a few inches apart. They do not spread much.
Bake cookies for 17 minutes; do not over-bake - they should be soft.
Cool cookies on the sheet pans or remove to a wire rack to finish cooling.
Yield: 52, 2-inch cookies.

Recipe courtesy of Kathleen King, Tate’s Bake Shop