Galletas Maria

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon fine salt
• 3/4 cup unsalted butter, slightly softened
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 cup coconut (flaked or shredded sweetened)
• 1 cup old fashioned oats
• 3/4 cup peanuts (chopped, unsalted, roasted, skinless)

Directions

1. 1

   Position 2 racks in the middle of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats (If you only have 1 baking sheet, let it cool completely between batches).

2. 2

   Whisk the flour, baking powder, baking soda and salt together in a medium bowl.

3. 3

   Melt the butter in medium saucepan over low heat, remove the pan from the heat, and stir in the brown sugar with a wooden spoon (the sugar will get soft and saucy, but there may still be a layer of butter on top; don't worry, the mixture comes together as you add the rest of the ingredients).

4. 4

   Stir in the egg, then the flour mixture, taking care not to overmix.

5. 5

   Stir in the coconut, oats and nuts to make a textured cookie dough.

6. 6

   Set aside until it gets to room temperature, about 30 minutes.

7. 7

   Using a tablespoon-sized cookie scoop, or a tablespoon,scoop balls of the dough onto the prepared pans, arranging them about 2 1/2 inches apart. Bake until the cookies are golden brown with toasted edges, about 12 minutes.

8. 8

   Cool cookies in the pans for a couple minutes then transfer with a spatula to racks to cool.

9. 9

   BAKERS TIPS:.

10. 10

    You can store unshaped dough for up to 3 days in the refrigerator. Store the cookies in airtight containers for up to a week. Freeze for 1 month for longer storage.