The Scout Cookie is an oatmeal cookie with a lot of other things like: unsweetened coconut, bittersweet chocolate, pepita seeds, chia seeds, and pecans. It’s just sweet enough, a touch salty, and packed with flavor. It's a cookie you'd take on a hike, or not. I prefer these cookies best after an overnight rest.
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a Silpat and set aside.
Begin preparing the wet ingredients. In a small saucepan, melt butter on low until half melted. Set aside to continue melting and cooling.
Prepare the dry ingredients. Stir together all the dry ingredients, except for the chocolate, in a large mixing bowl.
Into the cooled butter mixture, stir in all the remaining wet ingredients until evenly combined. Pour wet mixture into dry mixture, and stir until just combined. Fold in chocolate. Dough will be fairly dense.
Scoop cookies using a 2 teaspoon-sized spring-release scoop (.3-ounce scoop/#60 scoop). For every cookie, scoop two balls and roll together. (Each cookie is about 4 teaspoons or heaping 1 tablespoon.) Bake for 11 to 12 minutes. They will appear slightly soft, but will harden up as they cool. Let cool on pan for 1 minute before carefully removing to a cooling rack to cool completely. Once cooled, store in an airtight container for up to 5 days or in the freezer for a month.
*I prefer quick-cooking oats to old-fashioned oats here for their size and overall texture of the cookie. If you don't stock quick-cooking oats, try barely pulsing the oats in a high-powered blender or food processor to decrease the size of the grain.