oh cookie! oh COOKIE! (teehee).
So we've already established that I'm a sucker for a good cookbook, which is pretty much every baking cookbook ever. I'm also especially a sucker for those with bake sale in the title. So when I saw the Cookies for Kids' Cancer: Best Bake Sale Cookbook I was instantly sold. I found my copy at Barnes and Noble but weirdly couldn't find it listed on amazon - maybe you'll have better luck. It's written by Gretchen Holt-Witt and all her proceeds benefit the Cookies for Kids' Cancer organization. So I was instantly drawn to several recipes in the book but ultimately the coconut-almond chocolate chip cookies won out. I think I was trying to itch my girl scout cookie craving and I gotta say, these did the trick nicely.
Coconut-Almond Chocolate Chip Cookies
2 sticks unsalted butter at room temp.
1/2 C. sugar
1 1/4 C. sweetened, flaked coconut
1 large egg, at room temp
2 Tbsp. water, room temp.
1 tsp. vanilla
1/2 tsp. almond extract
2 C. all purpose flour
1 C. oats (quick or old-fashioned)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
2 C. semi sweet chocolate chips
2 C almonds, toasted, chopped and cooled.
The changes I made here were very slight: I used shaved coconut instead of flaked and I threw in the whole bag, which I think was more like a cup and a half, I used milk chocolate chips because I like 'em better, I used a bag of sliced almonds from Trader Joes (toasted but NOT chopped, just left them sliced) and finally I used a whole tsp. of almond extract because I like almond. REALLY like almond.
Preheat the oven to 325 and use silpats or parchment on your cookie sheets.
Cream butter and sugar together, then add egg, water, vanilla and almond extracts, beating well between each addition. Mix the flour, oats, baking powder, baking soda, and salt in a separate bowl. Whisk to combine then add to butter mixture and mix until everything is well incorporated. Then add chocolate chips, almonds and coconuts (I mixed these in with a wooden spoon).
Scoop into heaping teaspoon sized balls and place them about 2" apart on cookie sheets. using your palm (or glass) flatten the balls slightly.
Bake 12 - 15 minutes or until the cookies begin to brown on the edges. My cookies took more like 18 - 20 minutes to get a little brown but I know my oven is slow. They never got really brown but they seemed (and tasted) fine.
Next time I'm going to try switching brown sugar for the white to see if I can get a little more caramel flavor but other than that these were great - crunchy, nutty, slight chewiness from the coconut and of course, chocolate-y. Even the 2 year old approved!
And this is to show you why I don't get any sewing done when my assistant is awake. Can you even tell there's a sewing project under all the blocks and m's and cups and whatnot?
Because there is. There really truly is.
And as soon as she falls asleep (please pray for sooner rather later) I'm going to go excavate it!
Happy Wednesday, we're almost there people :-)