Bakery style cookies with chocolate chips, walnuts, coconut, and oats

I have been on a quest for my favorite cookie- and one I could make in my kitchen. I have always loved the chewy, dense, perfectly soft bakery cookies as big as your tea saucer that you have to eat in two different sittings- or not. So, I set out to replicate them and include my favorite cookie ingredients along the way.

This is a basic recipe that can have various ingredients added and taken out by preference, built-in creativity!

3/4 cup unsalted butter, completely melted (you can brown the butter for a rich, toffee flavored cookie)
1 cup packed brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
1/2 teaspoon vanilla extract

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

semisweet chocolate chips
shredded coconut
walnuts
oats

Once the butter has cooled, cream the sugars with melted butter until well incorporated. Add egg and egg yolk, beat. Add extract, stir well. Combine dry ingredients in a separate mixing bowl, add in batches to the wet ingredients until smooth. Add chocolate chips, walnuts, coconut, oats, and any other additional ingredients.

This is the important step for getting chewy, fat cookies. You need to bake the cookies at a lower heat (325 degrees) for a longer amount of time (about 15 minutes). The amount of batter used for each cookie should be about a fourth of a cup or the amount that you can just ball up in your fist. Also crucial is that you pre-cflatten your cookies before baking, otherwise you will get dome cookies that are raw in the middle.

Enjoy right out of the oven, as hot as you can stand, but beware hot molten chocolate burns!