Coconut Chocolate Chip Cookies

With Christmas only a week away, I decided to offer up a new cookie recipe that would be a great offering for Santa on Christmas Eve. I first got the idea to make a coconut chocolate chip cookie a little over a month ago when a coworker brought cookies from Paradise bakery to a meeting. The most popular cookie in the bunch by far was the coconut chocolate chip cookie. It was so popular, in fact, that talk about the cookie derailed the meeting agenda for a brief minute.

Before that day I had never even considered putting coconut in chocolate chip cookies. Once I had tasted the combination, however, I knew I had to try my hand at making it. I am a big coconut fan, as is Robert, but I often don't think of coconut desserts when I'm baking. In addition to the coconut, I decided to use dark chocolate chips and dark brown sugar to give the cookies a bolder flavor. The dark chocolate really helped curb the sweetness from the coconut and sugar to provide a balanced flavor that was really nice. When paired with a glass of milk or mug of coffee, this cookie is a real treat. Santa is sure to love it!

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Coconut Chocolate Chip Cookies


Ingredients
1 cup sweetened coconut flakes
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup Crisco
1 egg
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup packed dark brown sugar
1 10 ounce package Ghirardelli semi-sweet chocolate chips
3/4 cup rolled oats

Instructions
Preheat the oven to 350 degrees.
Spread the coconut on a baking sheet.

Place in the oven for about 5 minutes, watching closely to ensure they don't burn. Set aside to cool and increase the heat on the oven to 375 degrees.

In a small bowl, combine the flour,

 baking powder, baking soda,

 cinnamon,

 and coconut.

Whisk to combine.
In the bowl of a Kitchen Aid mixer, add the shortening, eggs,

 vanilla extract,

 coconut extract,

 and brown sugar.

 Beat with the paddle attachment until smooth and well blended.

 Gradually add the flour mixture a little bit at a time, mixing well between additions.

Remove the paddle and add in the chocolate chips

 and rolled oats.

 Using a spatula, stir until the chocolate and oats are well incorporated.

With a tablespoon, scoop out little balls of dough and place on a cookie sheet. Slightly press the dough down with the spoon.

 Place in the oven and bake for 12-15 minutes.

 Remove from the oven and place on a wire rack to cool.

Serve with coffee or milk and enjoy!

Source: Adapted from The Ungourmet

Snickerdoodle Cookies: First Day of School Treat!

The first day of school is tomorrow for all of the kids in our neighborhood, including our neighbor. He starts the fifth grade tomorrow morning, which means he starts middle school! Needless to say, he is rather nervous and not so sure about this big change. I thought that some sweet Snickerdoodle encouragement would help him be more excited about the first day!

You should always have some pretty ribbon on hand for impromptu gifts!

Do you remember your first day of middle school? I do. I remember feeling so overwhelmed with changing classrooms every hour, not knowing many of the kids from the other elementary schools, and being very intimidated by the eighth graders wandering the halls. I think I got lost about 3 times in the first day! I remember thinking that all of the projects, tests and papers the teachers told us about on the first day would all have to be done by the end of the week! By the second week I felt far more comfortable with all of the changes, and actually began to enjoy the different possibilities middle school held, including old friends, new friends, new opportunities, and a new sense of individuality.

I hope that our neighbor has a wonderful first day of school...and I hope the Snickerdoodle cookies help to sweeten the day!  

Shafer snuggling. 

Cort in her comfy bed!

This recipe is from Crisco. I was going to use a different recipe, but got home from the grocery store without butter! So luckily I always have Crisco on hand (a must have pantry staple for those emergency cookie situations). They turned out very tasty! Again, as with most cookies, take them out a bit before you think they are done, as they will continue to cook, and you really want Snickerdoodles to be chewy and not crispy.

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Ingredients for Cookies:
1 1/2 cups of granulated sugar
1 stick or 1 cup of vegetable shortening, I used Crisco
2 large eggs
2 tablespoons of milk, I used skim
1 teaspoon of vanilla
2 3/4 cups of all purpose flour
2 teaspoons of cream of tartar
1 teaspoon of baking soda
3/4 teaspoon of salt

Ingredients for Cinnamon-Sugar Mixture:
1/2 cup of granulated sugar
2 teaspoons of cinnamon

Steps:
1. Gather all of your ingredients.

2. Mix together the 1 1/2 cups of sugar, shortening, 2 eggs, 2 tablespoons of milk, and 1 teaspoon of vanilla.

3. Mix this sugar mixture in an electric mixer until light and fluffy.

4. In a separate bowl, combine the 2 3/4 cups of flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and 3/4 teaspoon of salt.

5. Slowly add the flour mixture into the sugar mixture.

6. Mix until just combined.

7. In a small bowl, combine the 1/2 cup of sugar with the 2 teaspoons of cinnamon.

8. Take a small piece of dough and roll in your hands to make a ball.

9. Roll each piece of dough in the cinnamon-sugar mixture.

10. Arrange on a cookie sheet and cook at 400 degrees for about 8 minutes.

11. Enjoy all by yourself, or share with someone who needs a smile!