No, this isn’t a post about the elasticty donut a lot of women sported in their hair in the eighties. It’s about a drop cookie and this drop cookie is chock-a-block full of different ingredients from all over
my pantry. There’s creamy coconut, chocolate chips, and crunchy peanuts. It almost sounds like I’m writing an ad for a chocolate bar, but this is a cookie.
Ever have one of those days where you look in the pantry and don’t really know what to make? Sometimes it happens to me too often. I’m missing a key ingredient and I really don’t want to make a trip to the store for one thing, because it won’t be just one thing I’ll pick up. So I started searching through my recipes. And because it’s February already (where did the time go?) this cookie has a touch of maple syrup for flavour. It’s basically a dump cookie. You take a whole bunch of different ingredients and blend them all into one cookie. We’re famous for taking ingredients from the people who visited us from different parts of the world. Check out my post about molasses to see just that.
Also, if you’re wary about having a cookie with peanuts because of allergies, please feel free to leave them out. Just replace the amount with more chocolate chips, or tree nuts if you’re not allergic to them. I would suggest something on the crunchy side though. It’s a great added texture.
Mix the following together in a stand mixer with a paddle attachment or with a hand mixer: oil, brown sugar, egg, milk, and maple syrup. Either will work fine for this recipe as the batter doesn’t get too stiff. Now add the oats, coconut, chocolate chips and peanuts. Then sit back and chill.
Really. The mixture needs to chill in the fridge for at least ten minutes. This way the oats will slightly absorb some of the oil and the cookies won’t spread as much. That’s my tip for the day. If you don’t want your cookies to spread, chill the batter first. Of course, you can also put the batter in muffin tins, like I did for my chocolate chip cookies, but it isn’t necessary.
Preheat your oven to 375F. While the mixture is chilling, you can mix the dry ingredients. Mix in a bowl the flour, baking soda, baking powder, and salt. Take the chilled batter out and slowly add the flour mixture until you can’t see any more flour in the batter. Using a #30 scoop transfer the batter to a parchment or Silpat lined cookie sheet. Bake for 8-10 minutes. I did mine for 9, but you know your oven best. When you take the cookie out of the oven it won’t look completely cooked. This is okay. It will still continue to cook while it sits on the pan to cool. Let to cookies cool on the pan for at least ten minutes before transferring to a wire rack to cool completely.
- 1 1/4 cup light brown sugar lightly packed
- 1 cup vegetable oil
- 1 large egg
- 2 tbsp maple syrup
- 2 tbsp milk any fat content will do (whole, 2%, 1%, skim)
- 1 cup shredded coconut
- 1 cup quick oats
- 1/2 cup semi-sweet chocolate chips
- 1 3/4 cups All purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chopped peanuts salted
In stand mixer with paddle attachment or hand mixer on low speed, combine the vegetable oil, brown sugar, egg, milk, and maple syrup. Add the coconut, oats, chocolate chips, and peanuts. Mix until blended. Chill in the refrigerator for at least ten minutes.
In a separate bowl combine the flour, baking soda, baking powder, and salt. Stir with wire whisk to combine. Remove chilled mixture from fridge and add the dry ingredients on low speed until you can't see any flour in the batter.
Preheat your oven to 375F.
With a #30 scoop, place even scoop on a parchment or Silpat lined cookie sheet, leaving about 2 inches between each cookie. Bake for 8-10 minutes, until the edges are slightly brown. Let the cookies cool on the pan for at least 10 minutes.
Transfer to wire rack to cool completely. Enjoy!
You may substitute another nut if you have a peanut allergy. This will obviously alter the flavour of the cookies. Or increase the chocolate chips to one cup and omit the nuts completely.