Friday Faves

IMG_3473{pumpkin snickerdoodles}

What are you up to this weekend? I have a long and ambitious list that includes a haircut, a trip to the pumpkin patch, and three dozen pumpkin sugar cookies that need decorating. [I have a new little cousin/nephew as of 2:00 this afternoon, just in time to get his name on his cookie! And one of B&B’s most loyal readers also welcomed a baby boy today – happy birthday Gavin and Cooper!] Some fun links and pics for your evening (I was supposed to post this 12 hours ago and somehow forgot ~ I’m blaming an early morning spin class that really threw off my routine):

IMG_3474{my new ‘godmotherglassybaby from my sweet godson}

photo-125{soup weather, finally}

IMG_3475{my new favorite sunscreen, thanks to my friend (and supergoop guru!) Steph}

IMG_3497{topping bar at Portage Bay Cafe, yum}

St. Patty’s Day Faves

photo 2-32 {elf (because I don’t have lucky), hope, shine}

Happy St. Patty’s Day!! This was supposed to be a Friday Faves post last week, but of course I didn’t have my act together so it’s a Tuesday Faves this week.  I hope everyone has fun plans for the holiday, which is one of my favorites! I’m excited to put together an outfit this morning, and treat myself to a green beer or two tonight. Some fun thematic links and pics in the meantime:

  • Homemade Mint Milanos – yes please!
  • So sad I didn’t think ahead and make this this year – bookmarking for SPD 2016!
  • If only I had known Harper would be here by now, I would have ordered this for her.
  • I pinned these biscuits years ago and have yet to make them – also on next year’s to do list.
  • One of my very favorite B&B posts.

photo 1-38{and because I’m a complete glassybaby nerd: a pot of gold at the end of the rainbow!
everlasting, pumpkin, taxi, grass, blue bird, sweet pea, grace}

photo 2-30 {St. Patty’s Day cookie fun (with stencils!)}

photo 3-18{gorgeous greens}

photo 1-36 {and presents for the babies! books, bottles, hat (Coop’s dad is a C’s fan), bow}

Jimmy’s Pink Cookies

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Just in time for Valentine’s Day – barely! (and let’s not talk about how I didn’t post a single recipe all of January). I read about these cookies awhile ago, and have been patiently waiting for the right time to make them. And while one could argue that anytime is the right time for pink cookies, I think these are best saved for either a (baby girl) baby shower or Valentine’s Day. I made them for my sister-in-law’s baby shower a couple weeks ago, but of course didn’t think to take pictures, so I had to make them again this week for the blog (the sacrifices I make for you people!). They’re super easy, adorable, and delicious, so if you’re in need of a last minute treat for Saturday, I think these might be it.

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I read about these cookies in Molly Wizenberg’s A Homemade Life. Molly Wizenberg of Orangette and Delancey, so if she’s writing about a sugar cookie you know it must be good.  I’m guessing Jimmy is her friend; she credits him with the recipe.  I make sugar cookies pretty frequently so I’m a little disenchanted with them, but something about these – be it the excessive amount of butter, the cream cheese frosting, the pink – really makes them extra special.  They might not be as fancy as my usual royal-icing holiday cookies, but they taste a lot yummier – and you can frost them in about one-fifth of the time.  Coming from someone who was up an extra three hours last night (and missed Scandal) outlining and flooding three dozen Valentine hearts, that’s worth a lot.

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Please note the cherry extract in the photo. The frosting calls for kirsch or cherry extract – per my Google research, kirsch is a cherry-flavored brandy, traditionally used in fondue (gross?). I couldn’t find it anywhere, although if I’m being honest I didn’t look that hard, because cherry extract sounded more like something that belongs in frosting. However, when I made these for my sister-in-law’s baby shower a couple weeks ago I couldn’t find the cherry extract either, and I actually DID look – at seven different stores.  SEVEN. Including a Wal-Mart, because when I Googled “cherry extract” Wal-Mart popped up. Again, the things I do for this blog – it takes a lot to get me into a Wal-Mart. But alas, they didn’t have it, nor did any of the other six places I tried – so I just used vanilla and the cookies were delicious. And then for purposes of blog accuracy I ordered cherry extract on Amazon and used it this time, and I have to admit I kind of liked it. But I have a weird palate for artificial fruit flavor I think – it smells just like cough syrup, which I also weirdly love.  All of this is to say, if you have kirsch on hand (or find yourself at a liquor store and feel like splurging on a bottle, even though you only need a teaspoon for this recipe), by all means please try it (you can always use the rest of the bottle for fondue, apparently). If you’re planning ahead and want to order cherry extract on Amazon, I definitely wouldn’t discourage you (you could also just borrow mine). But if both of those options sound stressful, you could definitely use vanilla – or almond – or any flavor you like – and your cookies will be just fine.

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Aren’t they so cute? My only regret is that I didn’t use more frosting – Molly tells you to spread it on thick but I was worried about running out so I scrimped a little, and then of course I had tons left over. The frosting really makes the cookie – I think it should be as thick as the cookie itself. Happy Valentine’s Day! (And incidentally, happy second birthday to B&B! Valentine’s Day Year One and Year Two, if you want to kill some time). XOXO.

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Jimmy’s Pink Cookies, from A Homemade Life by Molly Wizenberg

For the Cookies
3 sticks (12 ounces) unsalted butter, at room temperature
1 cup powdered sugar, sifted
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract

For the Frosting
8 ounces cream cheese, at room temperature
6 tablespoons (3 ounces, or 3/4 of one stick) unsalted butter, at room temperature
3 cups powdered sugar, sifted
1 1/4 teaspoons kirsch, or more to taste, or a capful of cherry extract
Red (or pink) food coloring

To make the cookies, combine the butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat, first on low speed, and then slowly increasing to medium, until light and fluffy. In a medium bowl, combine the flour and salt and whisk well. With the mixer on low, add the flour mixture to the butter mixture, beating until the flour is just absorbed. Add the vanilla and beat well to incorporate. Lay a sheet of plastic wrap on a large, clean surface, and turn the dough out onto it. Gather the dough into a ball, press it into a thick disk, and wrap it well. Refrigerate for one hour.

Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper or silicone liners. On a clean, floured surface, roll the dough out to a thickness of 3/8 inch. (If you don’t have a lot of room, cut the disk of dough down the middle and work with only one half at a time, leaving the second half in the refrigerator until ready for use.) Using a cookie cutter, cut the dough into whatever shapes you like. Molly uses a 2 1/2 inch round cutter, which, once the cookies have puffed slightly during baking, yields a 2 3/4-to-3 inch cookie. Jimmy uses a much bigger cutter, often in the shape of a heart. I used small (2″) and medium (3″) hearts – the cookies are pretty rich so I opted not to use my large (4″) heart, but you definitely could just go for it and make them huge.

Place the cookies on the prepared baking sheets, spacing them 1 1/2 inches apart. Bake them one sheet at a time, keeping the second sheet in the refrigerator or freezer until the first one is done, for 16-20 minutes, or until the cookies are pale golden at the edge. Do not allow them to brown (oops, some of mine did!). Transfer the pan to a wire rack, and cool the cookies completely on the pan.

To make the frosting, combine the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the powdered sugar and beat on low speed to fully incorporate, then raise the speed to medium or medium high and beat until there are no lumps, scraping down the sides of the bowl with a rubber spatula as needed. Add the kirsch (or extract) and a couple drops of red (or pink) food coloring and beat well. The frosting should be a pretty shade of pale pink. Taste, and if you want more cherry flavor, beat in a bit more kirsch (or extract). Generously spread frosting onto fully cooled cookies. Decorate with sprinkles if you’re so inclined.

Stored in an airtight container, pink cookies will keep in the refrigerator for up to three days – and they’re delicious cold – or you can freeze them indefinitely.

Yield: 20-24 (3-inch) cookies (I yielded 15 3″ hearts and 15 2″ hearts)

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Friday Faves

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{Seahawks Glassybaby: Grass (similar here), Blue Friday, Remembrance, We Are 12, Blue Bird}

Happy Blue Friday, friends! I haven’t updated this blog since Christmas, but there’s nothing like a(nother) Seahawks Superbowl to inspire me to post a Friday Faves!  Do you have big plans for Sunday? As much as I wish I was currently on a plane to Phoenix, staying home for the game means I get to make some fun Seahawks treats (and follow the game a whole lot better).  I’m listing some of my favorite Superbowl recipes and ideas below – if you have any to add I would love to hear them in the comments!

Wishing everyone a wonderful weekend. Go Hawks!!

  • Homemade Queso: yum. We had queso in Austin a couple weeks ago and it was served in adorable mini cast iron skillets, so that’s what I’m going to do on Sunday – one for the upstairs TV and one for the downstairs. If you wanted to make your life easier, my friend Kelly makes amazing queso and she does hers in the Crock Pot – brilliant!
  • Three Healthy Dips: I’m most excited about the caramelized onion, but they all look yummy. And will help to balance out the queso, obviously.
  • Homemade Tater Tots: Not gonna lie, I’m probably not actually going to make these – but they’re an adorable idea in theory. And if I somehow end up with five extra hours on my hands tomorrow, maybe I will!
  • Seahawks Rice Krispie Treats: These would also be a pain, but somehow less ridiculous than making your own tater tots.
  • And last but not least, Jello Shots!

photo 1-31{decadent cure for my dry winter skin}

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{my royal icing practice continues: favors for Cooper’s baptism and Baby N’s shower}

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{so sad to say goodbye to the PDX carpet}

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{Coop pulls off my Hawks beanie better than I do}

Friday Faves

photo 3-15 {hot cocoa cookies}

How is this the last Friday before Christmas? Are you ready? I have pretty much everything checked off my list, but I keep feeling like there’s something (or some things) I’m forgetting. I do have a dinner party for 23 to worry about on Monday, and then Christmas Eve dessert for 25. Any ideas?  I’ve been too busy trying to process the Serial finale to worry about entertaining.

I’ve decided not to stress out about it, though, because Christmas should be fun, not stressful. Right? Wishing everyone a calm, peaceful weekend.  I hope yours is filled with yummy treats and lots of time spent with your favorite people (and maybe a manicure). And if you need any last minute entertaining tips or gift ideas (or maybe just want to see a picture of my favorite little guy):

photo 1-29 {easy idea for hostess gifts}

photo-102{satsumas at the market}

photo-94 {loving my new “Grace” Glassybaby}

photo-96 {Coop’s first Christmas photo}

photo-98 {special wrapping paper for my little buddy…}

photo-99{and my new little buddy to be!}

Friday Faves

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{roasted delicata squash}

Happy Friday! What are you all up to? I’m looking forward to a low key weekend for the first time in awhile. We finally have some fall weather in the forecast, and I’m not going to lie, I’m kind of excited to have an excuse to wear my Hunter boots. And I have a ton of apple recipes I want to try, so rainy day baking sounds kind of heavenly. In the meantime, some fun links (recipes, movie reviews, online shopping) and pics to help get you a little closer to 5 pm:

  • I can’t do another butternut squash bowl recipe, but how good do these look?
  • Is it wrong that I want all of the flannel shirts at Madewell right now? Specifically this one, this one, and this one. (Funny story, I was in the store a couple days ago and asked the salesgirl where to find the one she was wearing, as it was my favorite. She told me she found it at the Goodwill for $1.50.  Not what I needed to hear when I was already feeling guilty about paying $80 for something I used to own ten of back in my wannabe-grunge days!!). I should probably order this one from Old Navy instead! New career – splurge/save editor for Us Weekly!?!
  • PSA – the Serena & Lily Friends and Family sale is on now – and it runs through Tuesday, which is perfect timing for me as that’s the day I find out if I’m getting my first niece or another nephew next March! (They have tons of amazing non-baby stuff too though!).
  • Can’t wait to dive into my copy of this book.
  • After literally not going to a movie theatre in what feels like years, I’ve been on a real movie kick lately. I’ve been seeing a ton of previews for The Judge – didn’t get a great review but I’ll probably go see it anyways.

photo-51{i’ve been looking forward to this book for a long time (also, how great is this picture?)}

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{i’m obsessed with these cookies}

photo 4{did you know that when you order any makeup or skincare item from nordstrom.com, you get to select three samples (from about 12 options) to arrive with your purchase? I ordered a new face wash the other week and chose fun samples of la mer moisturizer, la prarie eye and lip cream, and the new jo malone scent – jo malone because i love keeping the sample sizes in my purse; the first two because I could never afford them in real life}

photo-50{sweetest little guy!}

Friday Faves

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{last of the babies from my grandpa’s garden}

Happy last weekend of summer! Are you sad to see it end or soooooo ready for fall? I’m a little of the former but more of the latter – but I’m going to make a pitcher of this and just try to just appreciate the sunny weather while it lasts. I hope everyone has something fun on their agenda for the weekend.  I’m a little emotionally drained from the Mariners’ wildcard race (especially last night’s game!) and my fantasy loss on Monday night, but looking forward to some good baseball and football this weekend all the same. Some fun links and pics to get you through the work day:

  • Loving all of this career advice from some of my favorite people
  • Who doesn’t need more chocolate cake in their life?
  • And then an apple and fennel salad to offset it.
  • So much about Sex and The City I didn’t know!
  • I know this video came out awhile ago, but I saw it for the first time yesterday and it’s exactly how I feel about my little baby nephew (sob).

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{sugar cookies for baby cousin piper’s first birthday}

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{definitely the best way to be asked to be a bridesmaid!}

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{cold brew at home}

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{love this little guy and his funny sleep positions so much}

S’more Chocolate Chip Cookies

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Mackels'more cookie as part of an ice cream sandwich - doesn't that look light and healthy?

There’s a new hot spot in Seattle this summer: Hello Robin.  Seattle friends, have you been here yet? If not, you should probably go tonight.  It’s a concept I wish I had thought of myself: a gourmet bakery/cookie shop that also sells Molly Moon’s ice cream (there’s a Molly Moon’s walk-up window attached to the shop).  So although you could get a plain cookie or a plain cone (yawn), the idea is you pick two cookies and a flavor of ice cream and “make your own” ice cream sandwich. Brilliant, right?

I went with my cousin Christina a couple weeks ago, and having a much more adventurous palate (and a better metabolism) than I have, she created the above sandwich.  She was so excited about the “Mackles’more” cookie part (isn’t that name hilarious?) that I set out to make something similar myself.  And while I’m sure the Hello Robin version is way more gourmet (they use Theo chocolate, I used Hershey’s), these are super easy and dang good. 

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The cookie dough is the easy part. I used the recipe on the back of the Nestlé bag, but you could use whatever chocolate chip cookie recipe you like. I just used one and a half cups of chocolate chips and one and a half cups of marshmallows, for a total of three cups of “add ins” – the original recipe calls for two cups chocolate chips and one cup of nuts so I wanted to stick to three cups total. Mine turned out great, but you could definitely still use the full two cups of chocolate chips if you wanted to (although it would be a lot of chocolate with the Hershey bar on top). I’m not a huge nut-in-cookie person, but if you are, it would be fine to leave them in as well.

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The tricky part is how to bake them. Nestlé tells you to bake your cookies for 9-11 minutes, and I wanted mine on the under-done side, so I put the cookie dough balls on the graham cracker squares and set my timer for 9 minutes. When I took them out of the oven, the graham crackers were dark brown and toasty-looking and there was a faint burning smell. So, I decided to experiment with different baking times.

First, I baked the cookies without the graham crackers for 6 minutes. I then attempted to scoop them off the baking sheet and put them on the graham crackers and bake them together for the remaining 3 minutes. The problem was, at 6 minutes the cookies weren’t really cooked enough to stay in one piece when scooped up, especially as the marshmallow pieces tended to be really sticky. Most of the cookies survived, but it was messy. I tried again at 7 minutes – same issues, but slightly easier to pick up and reposition on the graham crackers. At this point I finally turned on my brain and remembered that even when you bake a cookie for the full amount of time, you still need to let them sit and “set up” for a couple minutes before you take them off the baking sheet. So for my fourth batch, I baked them for 7 minutes, took them out of the oven and let them sit for 2 minutes, scooped them up and put them on the graham crackers, and baked them for the remaining 2 minutes. They looked great, they didn’t make a huge mess when I scooped them up, and I felt really brilliant. And then ironically, Christina came over to taste test for me and what do you supposed her favorite version was? The original almost-burnt ones.  She said they tasted like a campfire – which I suppose is appropriate for s’mores. 

Taking a closer at the authentic Mackles’more pics, they look pretty toasty.  And if they’re making them in mass quantities, I doubt they’re stopping halfway through to scoop up half-baked cookies and put them onto graham crackers. Another bonus of cooking them for the entire time is that the graham crackers will stay crisp. So the next time I make these (which will be soon), I’ll go back to my original version (cookie dough on graham cracker from the beginning), but perhaps reduce the baking time for a minute, or bake them at 350 rather than 375.  Sorry for that way-too-detailed explanation, but I just wanted us all to be on the same page. Anyway….. 

Once the cookies are done and out of the oven (regardless of graham cracker baking time), immediately place a hershey piece and mini marshmallow in the center of the cookie. Serve warm – plain, or as part of an ice cream sandwich (if your metabolism is better than mine). 

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Chocolate chip cookies, previously: Oatmeal Coconut, Pumpkin 

Chocolate Chip S’more Cookies

Yield: 3 dozen cookies

For the Cookie Dough:*

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 brown sugar, firmly packed
1 teaspoon vanilla
2 large eggs
1.5 cups semisweet chocolate chips
1.5 cups miniature marshmallows

*Note: I used the basic chocolate chip recipe on the back of the Nestlé Tollhouse bag, only scaling back the chocolate chips a bit, omitting the nuts, and adding the marshmallows. You could use any chocolate chip cookie recipe you like so long as you add the marshmallows.

Preheat your oven to 375 degrees F. Combine flour, baking soda, and salt in a small bowl and set aside. Beat butter, sugars, and vanilla together in a large mixing bowl (or stand mixer with paddle attachment) until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Gently stir in chocolate chips and marshmallows.

For the S’mores:

Graham crackers, each cracker broken into two halves (as you would do for a s’more)
Miniature marshmallows
Hershey bars (one bar for every dozen cookies)

To Bake: 

Roll dough into approximately one-inch/teaspoon sized balls. Place 12 graham cracker halves face up on a parchment-lined cookie sheet and place cookie dough balls on top. Bake for 8-9 minutes (see detailed explanation, above). Remove tray from oven and before they cool too much (not longer than 1-2 minutes), gently press a hershey morsel and mini marshmallow into the warm cookie. Hershey piece will melt but will eventually re-harden, and both the chocolate and marshmallow will be set in the cookie.  Serve warm if possible (even putting them in a 200 degree oven for a couple minutes before serving will warm them up and melt the chocolate a little).

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Dark Chocolate Peanut Butter Meringues

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A few weeks ago I posted a cookie recipe from Miraval, the spa I was lucky enough to visit back in February. I wrote about the cooking class we took, but what I failed to mention is what we snacked on during the cooking class. Meals at Miraval are pretty outrageous – at dinner you sit down and order off a menu, but for breakfast and lunch they have an amazing buffet where you can (mindfully) help yourself to all sorts of fresh, healthy foods.  Each day at lunchtime we got to pick from a beautiful salad bar, delicious soups, wraps, healthy entrées, etc. – and then there were always a few tiny treats to choose from as well.  The day my sister-in-law and I attended the cooking demo, they were serving these cookies – perfect timing because we were then able to ask the pastry chef about them in class (after everyone was not-so-mindfully going back for seconds).

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Kim, the pastry chef, told us these are one of the recipes people ask her for the most, and then proceeded to tell us how easy they are to make. Start with a basic meringue – egg whites plus sugar – and simply add chocolate and peanut butter. How have I not thought of this before? They’re a perfect Miraval treat as they’re relatively low fat/low cal, they’re naturally gluten free, and if you use dairy free chocolate chips you can make them dairy free as well. The recipe calls for organic peanut butter, I used Adam’s no stir creamy – there’s a fair amount of sugar in the meringue “batter” so I think the saltier the peanut butter, the better. Almond butter would also be really good. The recipe calls for mini semisweet chocolate chips, but I suspected these would be even more delicious with dark chocolate – and it turns out I was right. It’s all personal preference though, of course, so you could use whatever peanut butter and chocolate chips you like.

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Kim told us that the best way to stir the peanut butter into the batter is to put it in a ziplock bag, snip off a tiny corner, and “pipe” the peanut butter into the egg white mixture. I’m including the recipe as it appears in the cookbook, where it tells you to drop the peanut butter in by the spoonful, but Kim’s way is easy and fun. Next time I might try to use the piping bag to add it in in little tiny dollops, as my giant swirl needed a bit of stirring to mix into the egg whites, and that of course deflated them. They still turned it pretty dang good, however, and the chunks of peanut butter are my favorite part (I would love to make these with crunchy peanut butter next time, but worried the weight might deflate the egg whites even more).

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The cookbook lists chopped pecans as a topping for the cookies, but Kim used sliced almonds and they’re perfect with the delicate meringue (and will be even more perfect when I try these with almond butter). You could use any nut you like, however, or omit them entirely. No matter how you customize them, they’re simple and delicious. I’m not a huge chocolate person (the lemon raspberry cookies are really more my style), but of course I still ate quite a few of these while at Miraval, when my sis-in-law made them as soon as we were back, and of course now that they’re sitting on the counter while I type this. The best part is they’re practically guilt free – or at least as close to guilt free as you’re going to get when there’s chocolate and peanut butter in the title.  If you try them, let me know how you tweak them and how they turn out!

Miraval, previously: Magic Bars, Lemon Raspberry Cookies, Arugula Salad with Honey Mustard Vinaigrette 

Chocolate Peanut Butter Meringues, from Miraval’s Sweet & Savory Cooking

Yield: 20-30 cookies

3 egg whites
2/3 cup granulated sugar
1/4 teaspoon pure vanilla extract
1/4 cup peanut butter (preferably organic)
1/4 cup chocolate chips
1/4 cup nuts, optional (chopped pecans, chopped walnuts, chopped peanuts, sliced or slivered almonds)

Heat the oven to 200 degrees F and line a baking sheet with parchment paper.

In a stand mixer fitted with the whisk attachment, beat the egg whites until they form soft peaks. Slowly add the sugar, and then the vanilla.

Drop spoonfuls of peanut butter throughout the meringue (or pipe as discussed above) and sprinkle the chocolate chips all over. Using a rubber spatula, gently fold the peanut butter and chocolate chips into the meringue, leaving streaks of peanut butter throughout (you want it to stay in chunks rather than getting incorporated into the egg whites). Take care not to deflate the meringue (this is tricky, mine deflated a bit but my cookies were still ok).

Drop spoonfuls of meringue (about 3/4-ounce or 1 1/2 tablespoons) onto the prepared baking sheet and sprinkle with nuts (if using). Bake for about 45 minutes (I got engrossed in the Patagonia sale online and mine accidentally stayed in for almost an hour – luckily they were ok). Test for doneness by removing one cookie from the oven, letting it cool for two minutes, and then testing to see if the outside is crispy and the inside slightly soft. Let cool at room temperature on the baking sheet and store in an airtight container.

Nutrition Information

Serving size: one cookie (based on a yield of 30 cookies)
Calories: 45
Total fat: 2 grams
Carbs: 27 grams
Dietary fiber: 0 grams
Protein: 1 gram

My All-Time Favorite Chocolate Chip Cookie

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I was introduced to these cookies years ago, when our new neighbors brought them over as a “hello” gift (technically we should have been bringing cookies to them, but I guess we hadn’t gotten around to it yet). I’m not really a huge chocolate person, and thus not a huge chocolate chip cookie person. These cookies, however, also involve oatmeal, which I love – given the choice, as I often am at Starbucks, I would always opt for an oatmeal cookie over chocolate chip. They involve coconut, which is an unexpected surprise and adds a hint of tropical deliciousness (unless you don’t like coconut, in which case, what’s wrong with you? Also I think these cookies might change your mind). And lastly, they involve so much brown sugar that they taste almost caramel-y, which I think is really the best part. I can only make them as gifts, as to make them just to have them around the house would be to eat an entire batch of cookies in an embarrassingly short amount of time. But every time I make them, the recipient(s) inevitably ask me for the recipe, so I thought I’d share it now with all of you. They’re the perfect treat to bring to the hospital when your friend has a baby, as I did last week. They make a great addition to school lunches and care packages, so now is a good time to make them for new kindergarteners, anyone off to college, or anyone in between. And of course, if you need an excuse to meet your new neighbors – in the case of the original neighbor who brought us these, our families are friends to this day.

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One tip I learned awhile ago: always cream the butter and sugar(s) together for longer than you think you need to – 3 to 5 minutes seems like a long time, but it really does make a difference.

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Oatmeal + coconut + chocolate chips, yummmmmmm.

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I like to use an ice cream scoop to make (sort of) uniformly sized cookies.

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Oatmeal Coconut Chocolate Chip Cookies

1 cup butter (2 sticks)
1 cup granulated sugar
1 cup brown sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 12 ounce package semi-sweet chocolate chips (I usually use between half and three quarters of a package – you can use more or less depending upon how chip-heavy you like your cookies).
1 cup coconut (more or less, to taste)
1/2 cup oats (more or less, to taste)

Cream butter and sugars together for 3-5 minutes, until very light and fluffy.  Add egg.  In a separate bowl, whisk together flour, baking powder, baking soda, and salt.  Add dry ingredients to butter/sugar mixture and blend until incorporated.  Stir in chocolate chips, coconut and oats.  Bake at 350 for 10-15 minutes (you may find your cookies need up to 18 minutes, depending on cookie size and/or your oven – that’s about how long mine usually take, but technically the recipe says 10-15). The cookies will keep cooking even after you take them out of the oven, so if you don’t want a super-crispy cookie, you can take them out when they still look slightly underdone.

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