Island Girl cookies w/ recipe

After a failed attempt to make gluten-free chocolate mint cookies yesterday, I decided to try another other baking adventure tonight after a brisk 45 minute walk around the neighborhood…that ought to cancel out the extra cookie dough that I scraped off the sides of the bowl and savored as I put the cookie sheets in the oven.

The basis of my go-to cookie recipe is for chewy chocolate chip oatmeal cookies on AllRecipes.com here. I add an extra cup of flour and an extra 1/2 teaspoon baking soda. I cut the oatmeal down to 1/2 a cup. I keep the base the same pretty much every time for oatmeal cookies, and if I want non-oatmeal cookies then I substitute the oats with more flour.

Once the base is built, practically any cookie can follow. For these Island Girl cookies, I added shredded coconut flakes, chopped macadamia nuts, and jumbo Guittard milk chocolate chips (1 cup of each component).

Unlike my not-so-delicious-texture-of-thick-sand cookies from yesterday, these are divine! The ends came out a little crispy and the middle is soft and chewy and yummy. This flavor is a keeper!

Here’s the Recipe for Island Girl Cookies:

Makes 36 1.35oz cookies (about 3″ in diameter)

Ingredients:
1 cup butter, softened
1-1/4 cups light brown sugar
1/4 cup pure cane sugar
2 eggs
2 tsp pure vanilla extract
2-1/4 cups all purpose flour
1 tsp baking soda
1 tsp sea salt
1 cup quick oats
1 cup coconut flakes
1 cup chocolate chips
1 cup chopped macadamia nuts

Preheat the oven to 350 degrees.

Whisk together the flour, salt, and baking soda. Put aside.

In a large bowl, cream together the butter, brown sugar, and cane sugar on medium speed. Do not overmix (3-4 minutes should be good). Add the eggs one at a time, scraping the sides of the bowl occasionally. Add the vanilla.

Lower the speed on the mixer and slowly add the flour mixture until just combined. Add the oats, coconut flakes, macadamia pieces, and chocolate chips and hand stir to combine.

Scoop 1.35oz mounds onto baking sheets lined with parchment paper and press each mound down for thin, 3″ wide cookies, or leave them if you want thicker, less wide cookies.

Bake the cookies for 8-10 minutes depending on your oven, just until the tops start to turn a light golden brown. The cookies will continue baking on the sheet when you take them out of the oven, so be careful not to overcook them.

After you remove the cookies from the oven, let them rest on the baking sheets for about 5 minutes and then transfer them to a cooling rack. If you are like me, you won’t be able to resist sampling a cookie while it is still piping hot – enjoy!

 

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