I always bake these cookies after I’ve been really sick, or a little low in spirits, and usually grab anything I can find and add them to the batch – from dried cherries, to white chocolate, to cinnamon, to caramel toffees – hence the name “Everything Cookies”! The one thing that remains constant is the coconut, because that’s something I absolutely NEED to have to lift up my spirit.
Ingredients
- 1 ½ cups flour (all-purpose)
- 1 tsp baking soda
- Pinch of salt
- 2 tbsp cocoa powder
- 4 tbsp milk powder
- 1 cup desiccated coconut, lightly toasted
- 155g unsalted butter, softened
- ½ cup white sugar
- ½ cup raw sugar
- 1 egg
- ½ tsp almond extract
- 1 cup chopped walnuts, toasted
- 1 cup slivered almonds, toasted
- 1 ¼ cup milk chocolate chips
Method
Preheat oven to 160°C, and line two baking trays with parchment paper.
Combine the flour, salt, cocoa powder, baking soda and desiccated coconut together in a bowl, and set aside.
In another bowl, cream the butter with the sugars until fluffy, add the egg and vanilla, and mix well. Add in the flour mixture one tablespoon at a time, until well combined.
Fold in the chocolate and nuts, and then using a tablespoon, drop the dough onto the lined baking tray, leaving a few inches between each cookie. Flatten each cookie slightly with a teaspoon, and bake for 10-12 minutes.
Cool the cookies on the sheet for 5 min and then remove to a plate to cool completely.
Enjoy with a glass of cold milk.
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