Friday, June 8, 2012
White Chocolate Super Chunk Cookies
Finally, it's Friday, and I have successfully completed my first full week of work at my new internship. I've been much busier this week, in comparison to the past couple of weeks, as I've had to stick to a new schedule of waking up early for my hour and a half commute to work, working from 9-5, commuting back, and working out at night. It's been kind of nice actually; I feel like I've been much more productive and I've been able to stick to a really consistent exercise plan, which has been really great. As fantastic as having a really structured day is, I'm definitely excited that it's the weekend!
I can't wait to get to sleep in a little tomorrow, but come on, let's be serious. I still have a lot of things to this weekend. Waking up at 9 am may not seem very late, but it's definitely a lot better than 6:30 am at least! There are just too many things that need to be done this weekend; after allI, I do have a blog to fill with sweet treats! Until that happens though...
...Would you care for a white chocolate chunk cookie? Actually, wait...would you care for a white chocolate SUPER chunk cookie? Yes, these cookies are super chunky, in a good way of course. The name of these cookies might be a little misleading, as they don't actually have any chunks of white chocolate (just regular old white chocolate chips), so the chunky-factor comes from something else...3 other things, to be exact. These cookies are not only loaded with white chocolate chips, but also have oatmeal, coconut, and golden raisins. It's like a cross between an oatmeal raisin cookie with a chocolate chip cookie, with a touch of coconut to top everything off. If that doesn't sound good to you, then we might just have a problem.
Some people don't really care for white chocolate at all, feeling that white chocolate shouldn't even be called white chocolate to begin with, since it's not reeaallyyy chocolate (white chocolate doesn't contain any cocoa solids, so it's considered a confectionary derivative of chocolate). I've never had any issue with this though. I think it has a nice sweet flavor, and is a good ingredient to add to cookies and other baked treats to have something different every once in a while. Don't get me wrong, I love "real" chocolate, but it's definitely nice to change things up every now and then.
These cookies come together like any other drop cookie would. In a matter of minutes, you can have a bowl full of delicious cookie batter that is chock full of different textures and flavors, and will eventually leave a delicious smell all throughout your kitchen as the cookies bake. The original recipe for these cookies called for adding walnuts as an extra mix-in, but I left the walnuts out, as I didn't happen to have any on hand at the time I made them, which was fine, because I just loved the way these cookies came out on their own. I'm sure adding walnuts would be delicious though, so I'll be sure to add them the next time I make these. In any case, these cookies are chunky and delicious, with or without the walnuts! Enjoy!
White Chocolate Super Chunk Cookies
recipe adapted slightly from Martha Stewart
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
2 cups old-fashioned rolled oats
2 cups white chocolate chips
1 cup sweetened, flaked coconut
1 cup golden raisins
Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line baking sheets with parchment paper or silicone liners.
In the bowl of a standard electric mixer fitted with the paddle attachment, beat the butter and sugars until smooth and creamy. Add the eggs, one at a time, beating until just combined, Add in the vanilla extract. In a separate bowl, sift the flour, baking soda, baking powder, and salt. With the electric mixer set to low, gradually add the flour mixture into the butter mixer, mixing until just combined. Stir in the oats, white chocolate, coconut, and raisins.
Drop the cookie batter by heaping, rounded tablespoons (I used a cookie scoop to ensure uniform cookies) onto the prepared baking sheets, spacing the cookies about two inches apart. With damp fingers, flatten the cookies slightly. Bake the cookies until they are golden brown, about 16-18 minutes. Remove the cookies from the oven, and allow to cool on the baking sheets for about 2 minutes before transferring to a wire rack to cool completely. Cookies can be stored in an airtight container for about 3 days.
Makes about 4 dozen cookies