AK Cookies
 
 
Adapted from Hannah Clark, Lucky Peach Magazine
Author:
Serves: 40
Ingredients
  • 2 sticks Earth Balance Buttery Sticks (or unsalted butter)
  • 1 cup sugar
  • 1 cup lightly packed dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt (1 teaspoon if using unsalted butter)
  • 1 cup shredded unsweetened coconut
  • 1 12-ounce bag semi-sweet or bittersweet chocolate chips (dark chocolate for lactose free)
  • 2 cups quick cooking oats
  • 1 cup coarsely chopped walnuts or pecans
Preparation
  1. Preheat oven to 350 degrees.
  2. Using a mixer fitted with the paddle attachment, cream the Buttery Sticks and sugars on medium-high speed until the mixture is pale tan and smooth, about 2 minutes. Add the eggs and vanilla and mix for another 4 minutes. Add the dry ingredients in order, mixing them in on low speed, just until each is incorporated into the dough.
  3. Use a medium scoop (I use Oxo) or a larger one for bigger cookies, to scoop all the dough onto a cookie pan and chill in the refrigerator for at least 30 minutes before baking.
  4. When you are ready to bake the cookies, space them well on a parchment-lined cookie pan (or use a Silpat) and bake for about 10 - 12 minutes. Bigger cookies will take a little longer to bake. Test cookies after 10 minutes of baking. They should be deep golden brown. Let the cookies cool on the pan for a few minutes, then transfer to a cooling rack. The cookies are best when fully cooled.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2018/09/15/ak-cookies/