It’s National Chocolate Chip Cookie Day so there are no excuses today for not putting the mixer and oven to use. Since it’s a “special” day, I must make a uniquely outstanding cookie which begs for more to be made on subsequent days. The day is young, like 5:30 a.m. young, so there’s plenty of devising before the influx of the morning troops. My grandchildren are dropped off in the morning to catch their bus here while daddy goes to work and mommy is off to finish her last semester of college before graduating with a teaching degree. I slowly sip my coffee while waiting on the dog to finish chowing down his breakfast then off to his morning outdoor break. These Chocolate Chip Treasures will literally be treasured for a lifetime or at least for as long as they will last, and if what I just experienced today is any sign, then you need to hang on to this recipe for future reference. They disappear!
My schedule today included mailing off a goody box to my son in Colorado and I usually throw in some homemade cookies but these need to really be full of things to compliment chocolate chips on their national day of recognition. Thinking…thinking….Hmm…I went on a treasure hunt in my kitchen to scout for possibilities….Eureka! I’ve got this! ( I want you to be surprised, so read on….)
Times up! Too soon? Lightly toast coconut flakes and pecans in a toaster oven. Watch carefully Toast the oatmeal separately. Allow both to cool.
The base for this is my original Chocolate Chip Cookie recipe and go we will go on from there. Since this is an experimental batch, I’ll cut the recipe in half and adjust as needed. Cream the butter with the sugars.
Add in the 1 egg and 1 egg yolk as well as the vanilla.
Mix in the flour and baking soda along with the chocolate chips, toasted coconut , pecans, and oatmeal. Mix until all ingredients are well incorporated.
Place the cookie dough in a Ziploc bag and chill for 2 hours. This will prevent the dough from spreading out while baking. You want these to appear somewhat chunky.
Using a large cookie scoop, drop them about 2″ apart on a rimmed baking sheet. lined with parchment paper.
These were baked for 16 minutes in a 350 degree oven. Since ovens vary please monitor them closely, You don’t want these too wet or too dry. Just look at these with all those extra additions of goodness1 Oh, my! This is perfection!
Weston, who is my go-to baking man while spending time at Gigi’s before his Pre-K bus arrives at noon, loves to eat what we bake. He had already had 2 and asked for another. I told him I thought that 2 was a lot before he ate his early lunch. He then compared 2 to 100 to rationalize that 2 was not a lot. Only a math teacher’s grandson would try to use numerical logic on her. Even though that was a thoughtfully clever effort for a four-year old to undertake, I won that battle by saying he could have another one after school with his older brother and sister. He didn’t argue, perhaps because the Sesame Street tune was luring him into the other room. He settled for an apple instead.
Prep time:
Cook time:
Total time:
Serves: 3½ dozen
- 1 c. old fashioned oats, toasted
- ½ c. sweetened coconut flakes, toasted
- ½ c chopped pecans, toasted
- ¾ c. butter, room temperature
- ¾ c. dark brown sugar
- ½ c. Turbinado sugar (Sugar in the Raw)
- 1 large egg plus 1 large egg yolk
- 1½ t. vanilla
- 1½ c. all- purpose flour
- 1 t. baking soda
- 1 c, semi-sweet chocolate chips. (Ghirardelli)
- Toast the coconut and pecans lightly and cool.
- Toast the oatmeal separately and cool.
- Beat butter with sugars until light and fluffy.
- Scrap down sides then beat in the 1 egg and 1 egg yolk.
- Blend in the vanilla.
- Dump in the flour, baking soda, chocolate chips as well as the toasted ingredients.
- Mix together until all ingredients are well incorporated.
- Chill dough in a ziploc bag for 2 hours.
- Place scoops from a large cookie scoop onto parchment paper about 2" apart.
- Bake at 350 degrees for about 14-16 minutes. Ovens vary so monitor closely.
