|Kitchen Sink Cookies!|
One of my favorite cookies is a coco-loco from Pain du Monde Café, a family-owned, Orange County-based chain. Filled with oats, chocolate chips, nuts and coconut, the flavor and texture are amazing! Since they’re only available in California, I found this recipe for a copycat version. To me, they’re so similar that these cookies are a taste of home!
|I use a one ounce scoop to make even cookies|
|Ready to eat!|
Kitchen Sink Cookies
1 C. unsalted butter, room temperature
1/2 C. sugar
1/2 C. firmly packed light brown sugar
1 tsp. vanilla extract
2 C. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 C. old-fashioned rolled oats
2 C. semi-sweet chocolate chips
1 C. sweetened flaked coconut
1 C. pecans, coarsely chopped and toasted
Preheat oven to 350ºF. In a large bowl, combine butter, sugar, and brown sugar together until smooth and creamy. Beat in eggs, one at a time, until well blended. Stir in vanilla. In a medium bowl, combine the flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Add oats, chocolate chips, coconut and pecans, and stir until well blended. Drop batter with a 1 ounce ice-cream scoop ungreased cookie sheets. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 19 minutes.
BTW-This cookie dough can be scooped into individual portions, frozen for up to 2 months, and then baked as directed. I often do this for two reasons: 1. So I don’t eat an entire batch of cookies in a few days and 2. I can have hot cookies anytime!