Misky’s Chocolate Chipaddiction Cookies

  • Yield 4-5

Ingredients

2 sticks unsalted butter, room temperature
1 cup brown sugar, packed
1 cup white sugar
2 large eggs
2 tablespoons vanilla
2 tablespoons milk
1 teaspoon coconut extract
2 cups unbleached flour
1 tablespoon baking soda
1 tablespoon baking powder
1 tablespoon salt
2 1/2 cups regular oatmeal
1 cup chopped walnuts
1 cup chopped pecans
1 cup coconut, shredded or flaked
1 package semi-sweet or dark chocolate chips
12 ounces bar of chocolate, 4-5 squares grated

Instructions

  1. Preheat oven to  350 degrees.
  2. Either by hand or with an electric mixer, blend the two sugars together and add the butter.  Cream the butter and sugar until light and fluffy.  Add the eggs, milk, vanilla and coconut extract and beat until blended.
  3. Sift (or mix) together the flour, baking soda, baking powder and salt and add to the butter mixture. Stir just until blended–do not over mix.
  4. Fold in the oatmeal, nuts, coconut,  grated chocolate, and chocolate chips.
  5. Cover the bowl with plastic wrap or lid.  Refrigerate for at least 1 hour–and up to 24 hours. If you are desperate, you can cook one batch right away!  (Option: you can freeze the dough in baggies and just take one out when you want to make a quick batch.  The frozen dough makes terrific “bake your own”  gifts.)
  6. Drop in rounded tablespoons on greased cookie sheets about 1/2 inch apart.
  7. Bake at 350 degrees for about 20-25 minutes–depending on how golden you like them.  Cool on either racks or paper towels.  (You can also freeze any or all of the baked cookies in a container and warm them up in the microwave for fresh baked yumminess.)

Comments

Follow

Get every new post delivered to your Inbox.

Join 207 other followers