• 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup firmly packed light brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 1/2 cups coconut flakes
  • 1 cup walnut pieces

I’ve been meaning to post more desserts. Trust me, I love desserts. But I can’t regularly bake and eat a dozen (or two) cookies for 2 people. But I got an early start (7AM!) to my Saturday, ran in Central Park and planned to fill my afternoon with the semifinal matches of the US Open. I had my set-up with some fruit and nut snacks and ready to go see Djokovic vs. Federer at noon. Much to my dismay, the weather in Flushing got in my way and there was a rain delay. It’s remarkable to see how much the weather varies even within the distance of a few miles. The weather was great in Manhattan but there was no telling how long the rain delay would last in Flushing. So I thought I’d spend the time and bake some cookies. They’re a dessert that’s quick and easy to bake.

Cookies are pretty versatile. You can vary the mix-ins. It can be soft in the middle and crisp on the edges or it can be a chunkier cookie with a lot of bite. I love loaded cookies because of the amount of flavor, contrast and texture you get. The Ranger Cookie post by iamafoodblog inspired us to make a batch of our own! But any way you make these, they will definitely be delicious!

Directions

  1. Preheat oven to 375F. Grease 2 cookie sheets or line with parchment paper or foil.
  2. In a large bowl, mix together the butter, white sugar, brown sugar, and vanilla extract until smooth and creamy.
  3. Slowly beat in the eggs, one at a time.
  4. In another bowl, mix together the flour, baking soda, and salt.
  5. Slowly add the flour mixture to the butter mixture until just combined.
  6. Stir in the chocolate chips, coconut flakes and walnut pieces into the dough.
  7. Drop the dough by rounded tablespoons onto the cookie sheet.
  8. Bake for 10-12 minutes or until golden brown.
  9. Allow cookies to cool slightly before moving to a wire rack.

Cook’s Notes

 The recipe makes 2 dozen (or so) 2-3 bite cookies if you drop them about the size of a rounded tablespoon. Of course if you want them to be larger, the recipe will make a bit more than one dozen.

If you choose to flatten the dough a bit to make the cookies thinner, the baking time might need to be reduced depending on how thin you make the cookie. Set the baking timer for 8 minutes first. Check it and then add on additional time (1-2 minute increments) if needed.