I cooked up a storm last week. As one of my solutions to my current grocery shopping challenges, I did some extensive freezer cooking. Not only did I tackle breakfast, lunch, and dinner, but I also baked up a mess o’ snacks. From carrot bread to cookies, we’re covered for some munching.
These cookies broke a lot of rules with the addition of walnuts. My youngest is allergic to many different nuts, so we keep her away from all nuts. I baked these after she went to bed and then was hyper vigilant about the cross-contamination issue. The anxiety was huge, so I won’t be doing that again anytime soon.
But, my boys absolutely love it that there’s a batch of cookies in the freezer with their names on it.
These cookies are dense and crunchy and pretty much hold their shape when baked. I used a quick-release cookie scoop which gives them that scoop o’ ice cream appearance. You could flatten them with the bottom of a glass if you prefer or do that criss-cross thing with the fork.
Anyway you scoop it, they are delicious.
Recipe: Chocolate Chip Cookies with Coconut and Walnuts
Summary: Makes 36 cookies
- 3/4 cup butter, softened
- 1 cup dark brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 to 1 cup mini chocolate chips
- 1/2 cup unsweetened, shredded coconut
- 1/2 cup chopped walnuts
- Preheat the oven to 350°. Line several baking sheets with parchment or silpat mats.
- In a large mixing bowl cream together the butter and sugar. Add the eggs and vanilla and beat until combined.
- Stir in the flour, baking powder, and salt until well combined. Stir in the chocolate chips, coconut, and walnuts.
- Drop the dough by rounded spoonfuls onto the prepared sheets. Bake for 10 minutes. Cool completely on a rack.
- Store in an airtight container. Cookies may be frozen for longer storage.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 12