Snow day cookies
February 2, 2011 § 1 Comment
My platonic ideal of a snow day cookie is one you can throw together basically at a moment’s notice, from items located in the pantry and refrigerator. So, in that spirit, since it’s snowing a lot outside right now and the wind is supposed to be gusting at upwards of 55 miles per hour, I present these super-easy oatmeal-chocolate-coconut-walnut cookies.
When I say easy, I mean it. These are practically foolproof – I say practically because I did, in fact, manage to mess them up not once, but twice! – but since they are so good even when veering very quickly into “almost burnt” territory, I think I can safely vouch for cookie deliciousness. Ideally, though, I’d recommend checking the cookies after about 15 minutes, or at 12 minutes if you like chewy cookies.
While toasting the walnuts might seem a bit of a bother, everything else assembles easily while the nuts toast in the oven, and I think they definitely enhance the cookies; the nuttiness of the walnuts counteracts what might be too sweet, which is to say that sweetened coconut can sometimes be overwhelming, but is balanced elegantly with the nuts, chocolate, and oats.
Also, these would make a lovely gift for those special someones upon whom you enjoy bestowing treats on Valentine’s Day. Some other fun options might be these chocolate spice cookies or my modern take on shortbread, for those who are not chocolate fiends. I take no sides in this argument however, and happily anticipate both the day itself and of course the chocolate sales the day afterward! In the meantime, this tin of oatmeal-chocolate-coconut-walnut cookies shall tide me over nicely.
Snow day cookies, a.k.a. oatmeal-chocolate-coconut-walnut cookies
Slightly adapted from Flour
Makes about 36 cookies
- 1/2 cup plus 3 tablespoons unsalted butter, at room temperature (156 grams)
- 2/3 cup sugar
- 2/3 cup brown sugar, packed
- Two large eggs, room temperature
- One teaspoon vanilla extract
- 1 and 1/4 cups walnuts, toasted and then chopped
- 1 and 1/4 cup all-purpose flour
- 2/3 cup old-fashioned oats (not instant nor quick-cooking)
- One teaspoon baking soda
- 1/2 teaspoon kosher salt
- Nine ounces bittersweet chocolate, either chopped or in chunks (I opted for chunks)
- One cup sweetened shredded coconut (I used sweetened fancy flake-style coconut, and they still turned out delicious, so you could swap in that if you prefer)
1. Preheat oven to 350 degrees Fahrenheit. In a large bowl, mix together butter and sugars until fluffy (about eight minutes if by hand).
2. Then, mix in eggs and vanilla until thoroughly combined.
3. On a baking sheet, spread out walnuts. Toast in the oven for about five minutes, or until golden. Let cool on the chopping board. Meanwhile, in a separate bowl, sift in flour, baking soda, and salt. Then, mix in oats, coconut, and chocolate. Chop up the walnuts and mix them in as well.
4. Slowly, while stirring gently, pour in the oat-chocolate-etc. mixture into the butter-sugar mixture, until just combined. Be sure to check the bottom of the bowl for any lurking butter.
(Recommended bonus level! Cover the mixing bowl with a lid or plastic wrap/aluminum foil, and refrigerate at least four hours or up to one week. Preheat the oven later on then, of course. You can skip the toasting-walnuts step until just before preparing to bake the cookies, or toast them in advance on the stovetop instead, if you prefer not to heat up the entire oven for five minutes, like I do.)
5. Scoop cookie dough into approximately three-tablespoon balls. Space cookie-dough balls out at least two inches apart on a cookie sheet and bake for twelve to fifteen minutes, or until cookies are golden brown and as crisp as you prefer. I recommend rotating the cookie sheets about halfway through baking too, to ensure even browning.
Note: Cookies can be stored in an airtight container for up to three days.
Chang, Joanne, with Christie Matheson. “Chunky Lola Cookies.” Flour. San Francisco: Chronicle Books, 2010 (110-11).