Everyone else’s first blog post of the year is all about health.
Maybe it’s a smoothie, or maybe it’s a salad.
But I guess this is what makes me different from everybody else.
A nice cookie with never go out of style.
Don’t get me wrong, I mean, after months of binging on sugar, a nice salad sounds crazy delicious.
But someone’s gotta bring the treats, right?
And also I don’t have any other pictures stored since I was kind of dying for a while… so there’s that confession.
This recipe is insanely amazing though.
When you get sick of your average chocolate chip cookie/chocolate chip oatmeal cookie, these are your new go-to.
They are seriously beautiful. A soft, dough-like cookie with crunchy bits of oatmeal, coconut, pecans and corn flakes. Then you get a smooth bite of warm, melty chocolate that is just going to send you straight to the crazy house if you don’t get another.
I’m a little obsessed with these.
Baby Girl also loves these cookies.
Of course, I don’t know that I would necessarily take her word for it… she does eat crayons if given the opportunity…
These cookies are stuffed with chocolate, nuts, coconut and cornflakes. They are hearty and delicious!
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1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
2 teaspoons vanilla
1 cup flour
1 cup whole oats (not instant or quick cook)
1 teaspoon baking soda
1/2 teaspoon salt, or to taste
1 cup semi-sweet chocolate chips
3/4 cup Cornflakes
3/4 cup sweetened shredded coconut
1/2 cup pecans, roughly chopped
Using an electric mixer with the cookie paddles attached, mix together the egg, butter, sugars and vanilla and beat on medium/high speed until creamed together and well combined. This should take about 4 minutes.
Next, add the flour, oats, baking soda and salt and beat on low speed until just combined. This should take about 1 minute. Lastly, add the chocolate chips, cornflakes, shredded coconut and chopped pecans. Beat on low speed until just combined. This should take about 1 minute.
Using a large cookie scoop, or a 1/4 cup measuring cup make about 13 mounds of dough. Place mounds on a tray, cover with plastic wrap and place in the refrigerator for at least 2 hours.
When ready to bake, preheat oven to 350° F. Line a baking sheet with parchment paper or a baking mat and place balls of dough on prepared baking sheet. Space at least 2 inches apart and bake for 10-12 minutes or until the the edges are just set. Do not over-bake. Cool on the baking sheet for about 10 minutes. Enjoy!
By Averie Cooks
My Mom Taught Me To Play With my food http://playzwithfood.com/
Make sure to use your cheat day right and make these cookies.
You will love me forever and ever.