Chocolate Chunk Cookies

December 1 010 Edited Chocolate Chunk Cookies

They may not look like much, but don’t let that fool you. This chocolate chip cookie adaptation may be one of the most well-received cookies I have ever baked. They have a salty, sweet, chewy, chocolately thing going on that works quite nicely.

I have long such thought that anyone who receives a free cookie is conditioned to tell the baker it is a good cookie. If they really like you, they may also tell you it is a delicious cookie. I bake a lot, so I give away a lot of baked goods. I am used to the compliments.

December 1 018 Edited Chocolate Chunk Cookies

These, however, received so much love that I was almost embarrassed. It’s just a chocolate chip cookie with a few unexpected bits worked in. I’m telling you, anyone can bake them.

If you are doing some last minute holiday baking this weekend, these are sure to go over well. If you are really savvy, maybe you can sweet talk someone in to baking these for you. It doesn’t matter how you get there, I suppose, just as long as do. Enjoy!

December 1 015 Edited Chocolate Chunk Cookies

Chocolate Chunk Cookies
Serves: approx. 24
  • ½ cup pecans, roughly chopped
  • ½ cup all-purpose flour
  • ¼ cup whole wheat flour
  • ¼ cup rolled oats
  • 2 tablespoons unsweetened, shredded coconut
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¾ cup chocolate chunks
  1. Toast the pecans in a skillet over medium heat, shaking the pan frequently until the nuts are browned and fragrant. Transfer to a plate or bowl to cool (they may burn if you leave them in the hot pan, so do not ignore this step).
  2. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, rolled oats, shredded coconut, baking soda and salt. Set aside.
  3. In a large bowl, cream the butter and brown sugar until light and fluffy.
  4. Beat in the egg and the vanilla extract.
  5. Add the flour mixture and mix until just incorporated.
  6. Fold in the chocolate chunks.
  7. Drop by rounded tablespoons onto parchment-lined baking sheets.
  8. Bake at 350 degrees F for 12-15 minutes, rotating the sheets halfway through. The cookies will have golden brown edges and look slightly undercooked in the centers when they are done. Allow to cool on the baking sheet for a few minutes before transferring to a rack to finish cooling.
For a variation, use 1 teaspoon Fiori di Sicilia or ½ teaspoon orange oil + ½ teaspoon vanilla extract in place of the 1 teaspoon vanilla extract.


Toasted Coconut Muffins

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With 15 ingredients required for 12 muffins, this recipe may not be the best use of time. It is, however, a good way to use up ripe bananas in something other than banana bread.

My word block from last week seems to have carried over to this week, so I have little more to say other than the muffins have an interesting flavor where the warmth of the rum and sweetness of the honey shine through. In fact, I was hard pressed to tell the muffins had bananas in them at all.

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To change up the topping a bit, follow the original recipe and use 1/4 cup chopped pecans and 1/4 cup coconut in place of the 1/2 cup coconut I wrote below.

If coconut is really not your thing but baking with overly ripe bananas is, there are always banana crumble muffins or peanut butter banana muffins to get you going. Enjoy!

9767167683 449c0c9986 z Toasted Coconut Muffins

5.0 from 1 reviews

Toasted Coconut Muffins
Serves: 12
  • For the Muffins
  • ⅔ cup coconut flakes or shredded coconut
  • ¾ cup whole wheat flour
  • ¾ cup all-purpose flour
  • 1 teaspoon baking power
  • ½ teaspoon salt
  • ¼ cup granulated sugar
  • ¼ cup brown sugar, packed
  • ⅓ cup honey
  • ⅓ cup coconut milk
  • ⅓ cup sour cream or plain yogurt
  • 1 large egg, lightly beaten
  • 2 ripe bananas, mashed (about 1 cup of mashed banana)
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons rum
  • 2 teaspoons vanilla extract
  • For the Topping
  • 3 tablespoons brown sugar, packed
  • ½ cup shredded coconut
  • ⅛ teaspoon salt
  • 1 tablespoon butter
  1. Place the coconut in a skillet over medium heat and toast until light golden brown, about 10 minutes.
  2. In a medium bowl, whisk together the flours, baking power and salt.
  3. In a large bowl, stir together the sugars, honey, coconut milk, sour cream or yogurt, egg, mashed bananas, coconut oil, rum and vanilla.
  4. Fold the dry flour mixture into the wet mixture along with the toasted coconut.
  5. Pour the batter into each well of a paper-lined or greased muffin tin.
  6. To form the topping, mix the brown sugar, coconut, and salt together.
  7. Rub a tablespoon of butter into the mixture so that resembles a sandy texture.
  8. Sprinkle the topping over the tops of the muffins and bake at 350 degrees for 30 minutes or until a knife inserted into the center of a muffin comes out clean.


Ranger Cookies

9729503246 08d8f6faae z Ranger Cookies

I have very few words. I think I laughed them all out this week, which is always a good thing. After all that laughing (and working and playing and working some more), I am running on empty.

Although I have few words, what I do have is a recipe for Ranger Cookies. Any idea how these cookies got their name? I’d google it, but really, I’m running on fumes.

9729503542 322a974397 z Ranger Cookies

The cookbook from which I took this recipe intended the cookies to be used in the making of ice cream sandwiches. I am 100 percent on board with that idea, but I was also perfectly happy dunking them in a cup of coffee. My friends and co-workers seemed perfectly happy eating them just as they were.

9729503244 4a6996091b z Ranger Cookies

I will be back on Monday with a new muffins recipe, and (here’s hoping) some pictures of my weekend antics later in the week.  Enjoy the weekend!

Ranger Cookies
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ⅛ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick) butter
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • ¼ cup unsweetened coconut
  • ½ cup roasted peanuts, coarsely chopped
  • ½ cup old-fashioned rolled oats
  • ⅓ cup chocolate chips
  1. Whisk together the flour, baking soda, baking powder and salt. Set aside.
  2. In a separate bowl, beat the butter and sugars together until creamy.
  3. Add in the egg and the vanilla extract.
  4. Slowly add the dry flour mixture to the mixing bowl and mix only until incorporated.
  5. Stir in the coconut, peanuts, rolled oats and chocolate chips.
  6. Drop by rounded tablespoons onto parchment-lined baking sheets.
  7. Bake at 350 degrees F until golden brown, about 12 minutes.
The recipe calls for unsweetened coconut. I used sweetened and things turned out okay. And yes, only ⅛ of a teaspoon of baking powder is called for (not a typo, just an unusual measurement).