My Second Favorite Cookie

Ah, to finally have coconut in my cabinet meant I finally got to make one of my very favorite cookie recipes (only second to these oatmeal chocolate chip cookies). I stumbled upon this recipe in some magazine or newspaper long, long ago. Over 10 years ago. And it has been in my recipe clipping book ever since.

This recipe makes a no-fail chewy chocolate chip cookie. The chewiness is what I like most about these cookies. I think it is the coconut that helps them stay chewy. If you are not a coconut lover like me, and I know there are a lot of you guys out there, I have been told that you can’t taste the coconut in them. If you are worried about seeing the coconut, you can purchase the really shredded kind or try omitting it completely.

Four-Star Chocolate Chip Cookies {Adapted by MissJillian from recipe below}

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup (packed) light-brown sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 2 cups (12-ounce package) milk chocolate chips
• 3/4 cup chopped walnuts
• 3/4 cup shredded coconut

PREHEAT oven to 375 degrees.

MIX flour, baking soda, and salt in a small bowl. Set aside.

CREAM butter, sugars, and vanilla in a large bowl with an electric mixer.

ADD the eggs, one at a time, beating well after each addition.

BEAT in the flour mixture gradually.

STIR in the chocolate chips, walnuts, and coconut.

 

DROP the dough by rounded tablespoonfuls onto an ungreased baking sheet. I use a Silpat.

BAKE 9 to 11 minutes or until golden brown.

PULL from the oven and let the cookies rest on the baking sheet for 2 minutes before removing with a spatula to a wire cooling rack.

Recipe makes about 54 cookies.

Enjoy!

Credit: Recipe from an unknown source adapted by me. All photos taken by me.

Oatmeal Chocolate Chip Cookies…with PRETZELS!

About a week ago I posted about some Oatmeal Chocolate Chip Cookies I baked (you can see that post and recipe here).  Well, I had a hankering to bake today, so I made this cookie recipe again…but this time, with a slight modification.

I added 1/2 cup of pretzels!

I can’t take credit for this idea whatsoever because I originally saw it when reading Lovin’ From the Oven.  So smart!

What it does is add a little crunch (like a nut, but without the nut) to the cookie.  And another bonus is that the pretzels add a little extra salt.  So you get the sweet from the chocolate and the salt from the pretzel which is really nice.

I only added a 1/2 cup of pretzels, but you could add more than that.  I was just being cautious since I’ve never tried adding pretzels before.  In the future, I’d probably add a full cup instead.  Also, I used tiny pretzel sticks broken up into pieces.  You could use whatever pretzel shape you’d like or happen to have lying around your house.

 

 

I hope you enjoy these Oatmeal Chocolate Chip and Pretzel Cookies!  And have a great weekend too!

Credit: Recipe adapted from here and Lovin’ From the Oven.  Cookies pictured were baked by me.  All photos take by me as well.

Pink Meringue Cookies

This little recipe is for some adorable Pink Meringue Cookies.  It’s my aunt’s recipe and makes for some delicious and pretty pastel cookies.

Pink Meringue Cookies

• 3 Egg Whites
• 1/8 teaspoon Salt
• 3/4 cup Sugar
• 3 1/2 tablespoons Raspberry Gelatin
• 1 cup Mini Chocolate Chips
• 1 teaspoon Vinegar
• a Brown Paper Bag

BEAT egg whites and salt until foamy.

Slowly ADD sugar and  gelatin (you can use another flavor is you have a preference other than raspberry).  BEAT until stiff peaks form and sugar is dissolved.

ADD chocolate chips and vinegar.  FOLD with a rubber spatula until vinegar is thoroughly mixed in and chocolate chips are evenly dispersed.

DROP by the teaspoonful onto a cookie sheet covered with a brown paper bag.  I just cut up a paper grocery bag, or you could also use a silicone baking mat.

BAKE for 25 minutes at 250 degrees.

Then turn OFF oven and leave cookies in for another 20 minutes.

I had a one leftover egg white from another recipe, so I decided to make a tiny batch of these meringues.  But because I had only one egg white I wanted to use, that meant modifying the recipe and only making a small batch of 8 cookies.

The original recipe (using quantities above) makes 3 dozen meringue cookies.

Enjoy!  And please let me know if you have any questions about this recipe.

Credit: This is my aunt’s delicious Pink Meringue Cookies recipe.  All photos taken by me.  The pictured Pink Meringue Cookies were baked by me as well.

Oatmeal Chocolate Chip Cookies

I made these Oatmeal Chocolate Chip Cookies in anticipation of the houseguests we had at the beginning of October.  It was nice to finally have someone else in the house eating the goodies I baked, instead of just me alone.  The batch I made lasted pretty much their entire visit, and were a nice and easy snack to pack along during our sight-seeing and trips to the beach.

I’ve had this recipe in my recipe book for a long time (as you can probably tell from the photo).  I’ve been thinking I’ve been making my aunt’s delicious cookie recipe for the last few years, but have come to find out though, that I haven’t.  That recipe, was a little farther back in my cookbook.  It’s a similar recipe, but uses shortening instead of butter and slightly different quantities of a lot of the ingredients.

Oh well, these cookies are still very yummy and I’m going to share the recipe with you.

Oatmeal Chocolate Chip Cookies

• 3/4 cup Sugar
• 3/4 cup Brown Sugar
• 1 cup Butter
• 1 teaspoon Vanilla Extract
• 2 large Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 2 1/4 cups Flour
• 2 cups (12 oz.) Semi-Sweet Chocolate Chips
• 3 cups Oatmeal

CREAM the sugars and butter.

ADD the vanilla extract and eggs.  MIX.

Slowly ADD in the baking soda, salt, and flour.  MIX.

STIR in the semi-sweet chocolate chips and oatmeal by hand with a spoon.  I like to use mini chocolate chips because I prefer that to big chunks of chocolate in my cookies.  But that’s a matter of personal taste.

ROLL cookie dough into balls and PLACE on a cookie sheet.  You can lightly grease your cookie sheet or use a silicone baking mat like me.

BAKE at 375 degrees for approximately 8 minutes.

 

Enjoy!

Credit: All photos taken my me.  Recipe from my own personal book of recipes.