It’s cookie baking time! I’ve been baking cookies all week for the Christmas holiday and for a Cookie Walk bake sale at the church I attend. Already made are English Toffee Brickle Drops, Spiced Shortbread, and White Chip Macadamia Nut. Today’s baking menu is for Loaded Chocolate Chip cookies and Gingerbread Thumbprint cookies.
I was searching for an existing Loaded Chocolate Chip cookie recipe, but didn’t find one that I liked. So, being a creative cook, I took a traditional chocolate chip recipe and made modifications. The end result was a cookie that was crisp on the outside, yet soft and chewy on the inside. Best of all, they are not overly sweet. Here’s what I did –
Loaded Chocolate Chip Cookies
Makes about 5 dozen
- 1 cup unsweetened butter (2 sticks) at room temperature
- 2 eggs at room temperature
- 2 tsp vanilla extract
- 2 cups unsifted flour
- 1 cup regular rolled oats (not quick cooking)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sugar
- 1/4 cup light brown sugar – packed
- 1/4 cup dark brown sugar – packed
- 1 – 1/2 cups good quality semi-sweet chocolate chips (I used Ghirardelli)
- 3/4 cup unsweetened flaked coconut (I used Bob’s Red Mill)
- 3/4 cup caramel bits
- 1/2 cup dried cranberries (craisins)
- Pre-heat oven to 375 degrees F and line baking sheets with parchment paper.
- Cream together the butter and sugars until creamy and combined well. Medium speed about 2 minutes.
- Add eggs, one at a time, and vanilla. Mix on medium low speed until well mixed. Tip: crack eggs into a separate bowl first to avoid shell chips in your batter.
- In a separate bowl combine flour, oats, salt, and baking soda.
- Slowly add dry mixture to the creamed butter and sugar and mix until incorporated.
- Use a mixing spoon to stir in the chips, coconut, cranberries, and caramel bits.
- Drop batter onto prepared baking sheets using a one inch scoop or teaspoon.
- Bake 11 – 12 minutes until golden brown.
- Cool 5 minutes on sheets and transfer to cooling rack.
- Eat and enjoy!
I hope you give these cookies a try and let me know what you think. Just transferred the last batch to the cooling rack, now it’s time for a clean-up and then onto the Gingerbread Thumbprint Cookies (using apricot preserves instead of the blueberry jam).