Chocolate Chip Cranberry Coconut Cookies

17 Dec
C-C-C-C-Cookies

Try to be less messy than I am when putting cookies on the sheet

I only realized as I was typing the title to this post that all of the ingredients in this cookie start with C!  I did not do that on purpose, but it does make a fun alliteration.  These cookies were made when at 9:30 one night I decided I really wanted homemade cookies, despite the fact that I was planning on going to bed in an hour.  I happened to have a container of some dried cranberries, coconut, and chocolate chips in my fridge, so I decided just to throw them in some batter, and thus, Chocolate Chip Cranberry Coconut Cookies were born.  And then I chopped up another bar of chocolate and added that as well, just for good measure.  I’m completely guestimating the amount of ingredients used, as I didn’t measure the add-ins at all.  Mine had very little coconut, but I would definitely suggest adding some more, as when the flavor comes out it really adds to the overall cookie experience.

Your batter will not look exactly like this if you remember to add flour.

I got the recipe from this chocolate chip recipe on All Recipes, just because that was the first thing that came up when I googled chocolate chip cookies. I used the basic batter as a starting point, and it turned out very well- the cookies were chewy and crispy at the same time when first out of the oven, and lasted very well for the next few days (I know, because one night I ate about 4 while I was waiting for my dinner to cook).  I have to admit though, these were very nearly a complete cookie failure, because the first time I scooped out the cookies onto my baking sheet I realized I had forgotten to add flour.  In case you are not familiar with baking, the flour is a pretty important ingredient in basically any cookie.  I blame the fact that I was rushing in my cookie-craving state, and also that I was distracted by how good the sugar and butter mix tasted that I forgot I was missing the main ingredient.  Luckily I realized before putting the sheet into the oven, otherwise I would have had a very buttery messy situation on my hands.  If you’re looking for a cheap gift for anyone for the holidays, these would be a great holiday cookie to make and wrap up nicely!  They only take about 30 minutes from start to finish, and as long as you remember the flour, they are pretty much foolproof.

Chocolate Chip Cranberry Coconut Cookies
Makes 24 cookies

Equipment: Big mixing bowl, stand or hand mixer, spatula, spoon, cookie sheet and parchment paper or silicone mat

Ingredients
1 cup butter (2 sticks), softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
1 1/4 cup semi-sweet chocolate chips
1/2 cup dried cranberries
1/2 cup dried shredded coconut

Preheat oven to 350 degrees. Cream together the butter, white sugar and brown sugar until smooth.  Beat in the eggs one at a time, then add the vanilla. Dissolve the baking soda in hot water, and add to the batter along with the salt.  Beat to incorporate, then stir in the flour, chocolate chips, cranberries, and coconut (with a wooden spoon or spatula). Drop by large spoonfuls onto a cookie sheet lined with parchment paper or a silicone mat (but not greased).  Bake for about 10 minutes, or until the edges are brown.  Cookies will keep for a few days in an air-tight container at room temperature.

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One Response to “Chocolate Chip Cranberry Coconut Cookies”

  1. Babygirl December 17, 2010 at 1:53 pm #

    These look sooo yummy. Nice

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