Technically these are a “kitchen sink” style cookie. But that title makes me gag because do you ever think about how dirty your kitchen sink probably is? All the germs and wet-sponge smells and airborne poultry bacteria?!
No, that’s just me?
I mean, I clean the sink regularly with a Clorox wipe but STILL. It doesn’t make for an appetizing post when I want you to bake cookies and eat them and love them.
It has been aaaaaages since I posted a cookie recipe. Over a year, in fact. I hope you don’t think it’s because I’ve stopped baking. In fact, weekly cookies are a main component of my verbal rent agreement with my brother-in-law. Also part of our agreement? I move out when they have kids. I’m happy as a butcher, a baker, and a candlestick maker, but I will not be a nanny.
Also, I don’t make candlesticks.
COOKIES. I almost always make this recipe, sometimes these or these, and sometimes the recipe on the back of the Tollhouse bag. THE SHAME.
But I was feeling like I wanted to get back to my cookie baking roots and owed you a recipe. So here it is! I had some random ingredients in my lazy Susan that were about 3/4 of the way gone, which is the ideal situation for this kind of cookie. Throw a bunch of stuff in a basic dough and call it a day! Clear out your shelves, cover it with butter and chocolate, and pour yourself a glass of milk!
Coconut Craisin Walnut Cookies
1 stick unsalted butter, softened
3/4 cup light brown sugar
1/4 cup white sugar
1 tsp vanilla extract
1 cup flour (I did half all purpose and half whole wheat)
1 tsp baking soda
1/2 tsp salt
1 cup rolled oats
3/4 cup sweetened flaked coconut
1/2 cup chopped walnuts
1/2 cup dried cranberries
1/2 cup semisweet chocolate chips
This is a relatively simple baseline cookie recipe and then you just add all your mix-ins! You could sub the walnuts for any other type of nut (I bet chopped pistachios would be amazing). You could do raisins instead of craisins, M&Ms instead of chocolate chips, leave out the coconut, whatever you like! Most of these cookie recipes call for corn flakes or some other crunchy cereal, so you could try that too.
Cream the butter and sugars. Add egg and vanilla, then dry ingredients. Fold in your extras. Bake at 375 for 10-12 minutes or until golden brown.
The texture in these is amazing and I love the sweet and salty notes. Unfortunately, the motivation for this was to clear out a bunch of almost-empty bags of ingredients in my pantry. I’ll have to restock my supply so I can make them again soon.
True life: I made the dough in advanced and then baked them after… a few drinks…
Aaron put 5 on a plate and said “I’ll take these to bed with me.”
Nothing like a cookie that does double duty as midnight snack and breakfast.