Empty the Pantry Cookies

Makes about 40 cookies

2    cups unbleached, all-purpose flour
1½ teaspoons baking soda
1    teaspoon kosher salt
20  tablespoons (2½ sticks) unsalted
       butter, room temperature and
       cubed
1     cup packed light brown sugar
1     cup granulated sugar
2     teaspoons espresso powder
       (instant espresso)
2     large eggs, room temperature
2     teaspoons pure vanilla extract
2     cups quick-cooking oats
1    cup coarsely chopped walnuts or
       pecans
1    cup bittersweet chocolate chips
½   cup peanut butter or butterscotch
      chips
½  cup shredded coconut
     flaked sea salt, for finishing

Nutritional information per cookie:
Calories 191 (49% from fat) • carb. 19g • pro. 2g fat 9g • sat. fat 5g • chol. 24mg • sod. 84mg
calc. 2mg • fiber 1g

1. Preheat oven to 350º F with the racks in
the lower and upper third positions. Line
two baking sheets with parchment paper.
2. Put flour, baking soda, and salt in a
medium bowl and mix on Speed 1 to
thoroughly combine, about 30 seconds;
reserve
3. In a large mixing bowl, mix butter and
sugars on Speeds 1 to 4 until light and
creamy, about 2 minutes. While mixing
on Speed 3, add eggs, one at a time, and
vanilla extract, mixing well before adding
the next egg.
4. While mixing on Speed 2, add the flour
mixture in 2 to 3 additions, allowing to
mostly mix into the dough before adding
the next addition. Add the oats in 2
additions; beat on Speed 2 after each
addition until well blended. Add nuts,
chips and coconut on Speed 2, until well
mixed.
5. Scoop (about a 2-tablespoon measure)
onto the prepared baking sheets and
bake about 10 to 12 minutes, until golden
brown. Let cool on baking sheets for 2 to
3 minutes, then transfer to a wire rack to
cool completely.