Are there any problems a cookie can’t solve? The real answer to that is, yes, there are quite a few actually, but let’s pretend for a moment that cookies are the answer.
I love cookies. I get excited about cookies. They are my favorite things to bake. For years, they are all that I baked. I should probably shift the focus of this blog to cookies because I know I bake some damn delicious ones. Delicious other things, well, it’s really a crap shoot what you might find here on any given day.
Chocolate chip cookies, though…they are kind of the vanilla of the cookie world, if you ask me. Don’t get me wrong, I love vanilla, but vanilla will never command the intrigue reserved for pistachio-honey or orange-cardamom or dark chocolate-everything. And really, how many chocolate chip cookie recipes does one truly need?
According to my cookie recipe page, I’ve needed seven before today. I’ve loved them all, as you could probably guess, but I’d say any home baker would do well with three solid chocolate chip cookie recipes in their kitchen.
You need a soft chocolate chip cookie recipe, a chocolate chip cookie recipe that shakes things up with something unexpected, and a chocolate chip cookie recipe chock-full of goodness. This is that recipe. The one that is chock-full of goodness to please everyone.
I wasn’t always a believer though. I pulled this AK Cookies recipe from the pages of Lucky Peach magazine years ago. I probably rescued it from my filing cabinet (it’s true – forget recipe cards in a box, I’ve got filing folders stuffed to the brim) because I was looking for something simple to bake. I’m only sharing it with you now because it truly was delicious.
Just what did I enjoy about this cookie? Well, for starters, I liked that it let me clean out my pantry. Coconut – check! Pecans – check! Oatmeal – check! Not a great reason, admittedly. Practical, yes, but probably not enough to convince you.
Perhaps what will is that I approached this cookie with just that task in mind – bake something that would use up a few pantry stragglers and appease my sweet tooth at the same time. So when they came out of the oven and I bit in to one, I was like, whoa, this cookie wasn’t suppose to taste that good.
I don’t know that I can explain to you why they are so delicious, but they are. The original article expresses their fineness in much more poetic terms than I ever could (phrases like “a pooled cocoa-colored lagoon of pleasure” are used), so I’ll just leave that for you here.
As for the name, I never got to the bottom of the AK title. Was it the recipe sharer’s initials? Does AK stand for ass kicking? Are they notated with AK because the person who shared them lives in Alaska? I think that option is the most likely, but hey, you choose. And be sure to choose this cookie at some point. I can’t imagine you’ll regret it. Enjoy!
AK Chocolate Chip Cookies
- 2 sticks (1 cup) butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups oatmeal
- 1 cup unsweetened, shredded coconut
- 1, 12-oz bag chocolate chips
- 1 cup chopped nuts, preferably walnuts or pecans
- Cream the butter and sugars on medium-high speed until smooth and pale yellow.
- Add the eggs, one at a time, and the vanilla extract and mix for another 5 minutes.
- While the mixer is working, whisk together the flour, baking soda and salt in a separate bowl.
- After the 5 minutes, mix in the dry ingredients you just whisked together.
- Add in the oatmeal, coconut, chocolate chips and nuts one ingredients at a time, mixing until each is just incorporated into the dough.
- Use a tablespoon to form the dough into fairly good size balls and place them on a baking sheet that you can fit in your fridge.
- Chill the dough in the fridge for at least 30 minutes before baking.
- When you are ready to bake, line a baking sheet with parchment paper or a Silpat mat and space the dough balls about 2" apart across the sheet.
- Bake at 350 degrees F for 11–12 minutes. The cookies will not look all that brown, and they may look slightly under set.
- Remove the cookies anyway, and let them cool on the baking sheet for a few minutes before transferring to wire racks to fully cool.
You can substitute 1 cup of chopped chocolate for the chocolate chips if you so desire.If you don't want to bake the entire batch of dough at one time, simply freeze the cookie dough balls on a baking sheet or other tray before transferring them into a freezer bag.