It’s a bold claim, I know, but I’ve had these tested by
Adam an official cookie expert, and the verdict is in: these are the best chocolate chip cookies on the planet. Since they’re chock-full of nuts, coconut, and oats, one might call them a “monster cookie,” but the fact remains that they’ve beat any other CCC’s I’ve tried. I’ll let the photos do the talking, and if you do give these a try, let me know: Are they the best? Do you have a recipe that you think could beat it? Leave a comment and share the deets!
*photos by kristen kilpatrick
Pro tip #1: Have all your ingredients at room temperature before you start. It makes a big difference in how they blend together — this means softened butter that’s neither cold nor hot, so plan ahead and pull it out of the fridge with your egg an hour before you bake.
Pro tip #2: For the best texture and a little puffiness on top, let your cookie dough chill in the fridge for an hour before rolling these into balls. The only hard part is not eating all the dough while you wait…
These were actually inspired by the Mrs. Field’s Cookies of my youth, when I used to spend my high school days hanging out at the mall (do kids still do that?) Full of oats, coconut, nuts, and chocolate chips, they’re bursting with texture and crunch.
I let these set up for a minute on the sheet pan before removing them to a wire rack. Eat them while they’re hot, or let them cool all the way before storing in an airtight container for a couple days. They also freeze perfectly for up to a month — I love keeping them on hand at all times in case cravings strike.
Are you drooling yet?
Pistachios are so good in these, but I’ve used pecans and walnuts with fab results. Just give them a little toast in a 375 degree oven before adding to the dough for optimal flavor.
Oooh, and did I mention that these make perfect holiday gifts for teachers, hostess, neighbors, or basically anyone in your life who likes cookies (which is everyone.) Keep reading for the recipe, and happy holiday baking!
- 1/2 c butter
- 1/2 c sugar
- 1/2 c brown sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract (or I love to use vanilla bean paste if you can find it)
- 1 cup all-purpose flour
- 1 1/4 cups rolled oats
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 6 ounces chocolate chips
- 2 ounces from a bar of dark chocolate, chopped
- 1/4 cup coconut (toast it for a couple minutes in a skillet if you have time)
- 1/4 cup chopped pistachios
- Preheat oven to 375. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars on medium-high speed until light and fluffy (about 3 minutes.) Add egg and vanilla, then beat until combined.
- Mix together flour, oatmeal, salt, powder, soda; add to bowl and stir until just combined. Add chocolates, coconut, and nuts, then stir.
- Portion dough into 1 1/2" balls and place on a parchment-lined cookie sheet about 2-inches apart. Bake for 11 minutes until starting to get golden brown on the edges.
- Remove from the oven and let set up on the baking sheet for a minute, then transfer to a wire rack to cool completely. Eat!