Kitchen Gadget Girl Cooks

Yesterday, Dear Husband had a terrible, horrible, no-good, very bad day. In the morning, he dealt with unpleasant managerial tasks. At his lunch meeting, his catered lunch box contained an oatmeal raisin cookie, a cookie so awful in his book that we don’t utter its name in this house. And, to top it all off, the rain made his commute home pretty sucky.

In an effort to cheer him up, I baked a cookie with all his favorite stuff – dark chocolate, coconut and butter. It worked.

Chocolate Chip Coconut Cookies
based on the Ne Plus Ultra Cookies from Martha Stewart’s Cookies (see note)

• 1/2 unsalted butter
• 2/3 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla
• 2 large eggs
• 1 1/4 cup all-purpose flour
• 1/2 teaspoon coarse salt
• 1/2 teaspoon baking soda
• 1 cup semisweet chocolate chips
• 1 cup sweetened flaked coconut
• 1 cup chopped walnuts 

Preheat oven to 350F. 

Cream butter and sugar together until fluffy, about 3 minutes. Add in vanilla and eggs, mix well.
 
Sift dry ingredients together and add to butter mixture. Fold in chocolate chips, coconut and walnuts.
 
Using your cookie scoop, drop large balls of dough onto baking sheet lined with parchment paper. Be sure to leave enough space, as these cookies will spread. Bake 18-20 minutes, until golden brown. Cool for 5 minutes on cookie sheets, then transfer to wire racks to cool completely. 
 
Note: The Ne Plus Ultra Cookies are on page 169 of Martha Stewart’s Cookies, and while I am sure they are fine cookies, someone thought that putting raisins in a chocolate chip cookie was a good idea. Come on, who are we kidding. Raisins belong in lots of baked goods, just not chocolate chips cookies. Either does cinnamon, for that matter.