Well hello there, folks. Sorry I didn’t post yesterday. On top of my super busy work week, I judged a theatre competition yesterday from 8 a.m. until 2:30 p.m. It was a district festival for local high school drama students. You would not believe the amount of talent high school kids have! This was my third year judging and I’m always blown away. If the students receive an Excellent or Superior they have a chance to go on and compete at the state level. Drama nerd?? Heck yeah!!
So after my exhausting day yesterday, I woke up starved this morning. I scarfed down this entire oatmeal pancake.
I’ve made it a few times before, but this time I added pecans to the batter and topped it with chopped apples and a smear of my almond butter/peanut butter/ sugar-free syrup mix. It was the perfect Sunday morning breakfast!!
So the other day the Duke and I were at his parents house when I noticed his mom’s LARGE cookie sheet. She makes fantastic cookies, just ask the Duke 
. Anyway, I casually commented about how I loved it (she said it could hold 2 dozen cookies at once!), and how I needed to get one eventually. Low and behold, the next day she shows up at my place with a package of three new cookie sheets, including the huge one.
Do I have the best mother-in-law, or what??
After she left I was inspired to bake. I couldn’t let her newly-bought cookie sheets sit and collect dust, now could I? So I rummaged around the pantry and freezer (I store my nuts and baking chips in the freezer-they last much longer), and found pecans, white chocolate chips and coconut. What the heck, I thought…let’s give it a whirl. I used my go-to batter recipe with the addition of the aforementioned ingredients and a pinch of cinnamon. The result? A fantastically perfect cookie!
White Chocolate Coconut Chipsters with Toasted Pecans
Ingredients
- 3 cups flour
- 1 tsp. baking soda
- ½ tsp. salt
- 1/2 tsp. cinnamon
- 2 sticks softened butter
- ¾ cups sugar
- ¾ cups brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 cup white chocolate chips
- 1 cup sweetened flaked coconut
- 1 cup toasted pecan pieces
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, mix flour, soda, salt and cinnamon. Set aside.
- In a large bowl, cream butter, sugars, eggs and vanilla extract. Slowly mix dry ingredients into the wet ingredients.
- Fold in white chocolate, coconut and pecans.
- Drop by rounded tablespoons onto a baking sheet lined with parchment paper.
- Bake for 12-14 minutes, or until golden brown (this new and LARGE cookie sheet of mine called for 14 minutes of baking time-check yours after 10 or 12 minutes).
- Remove from oven and allow to cool for 3 minutes before moving to cooling rack.
Makes about 40 cookies
I think you’ll definitely love these sweet and salty cookies. On another note, after trying a more personal daily account of blogging this week, I have to say I’ve enjoyed it! It’s fun to post more than just recipes. That being said, I think I’ll keep it up, and only post recipes on Monday, Thursday and (maybe) Saturday, just like I used to.
Thanks for putting up with me! Keep the comments coming and don’t forget to follow me. Hugs and kisses! The Duchess
Oh I LOVEEEE airbake pans! My old coworker used them to make his famous chocolate chip cookies (he also used shortening) and those were his secrets to the amazing classic cookies. I really need to invest in some!