Weekly Food Challenge

I got your nuts right here. Two different kinds of things that end with nuts! Walnuts and coconuts! This is of course based on the Famous Department Store Chocolate Chip Cookies -- I don't know which famous department store it's supposed to be, but they remind me of the white chocolate macadamia nut cookies I used to snack on when my mom worked in the linens department at long-gone department store called Dayton's in downtown Saint Paul, Minnesota.

Anyway, I got my version from the King Arthur Flour website, which is a great resource for all things bake-y. I split the recipe in half (the original made 10 DOZEN COOKIES!!) but still made too much -- half of the dough is in my freezer, waiting for the glorious moment I need it again. I adjusted the amounts of ingredients with what I had.


1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar
1/2 tsp Penzeys baking spice (or the same measurement of baking spices you like -- pumpkin spice, anyone? -- the Penzeys blend, which I use for everything up to and including cookies, cakes, overnight oats, includes cinnamon, cardamom, allspice and mace)
2 large eggs
1 teaspoons vanilla
2 1/2 cups rolled oats
2 1/4 cups all purpose flour
1/2 teaspoon fine sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup walnuts, roughly chopped
1 cup unsweetened dry coconut flakes
1 cup white chocolate baking chips

Additional sea salt to garnish (optional)


1. Line at least 2 cookie sheets with parchment or silicone mats.

2. With a hand mixer or stand mixer (there's a lot of dough so I would recommend using a stand mixer if available) beat the softened butter with the sugars until the mixture is the consistence of soft, wet sand. Add egg, one at time, to the mixture, along with the vanilla and baking spice.

3. In another bowl, measure and mix in the dry ingredients.

4. On low, combine wet mixture with the dry, taking time to scrap at the bowl. This is a very rich cookie dough and I found myself adding a bit more flour than simply splitting the recipe would've called for. Add walnuts, coconut flakes and chocolate chips, mix until combined. Stick in the fridge for at least thirty minutes, while you heat the oven 375 *F. (Alternatively you can preheat beforehand, but I think chilling the dough while waiting for the oven to heat up is a good use of time.)

5. I used a tablespoonful cookie scoop to parcel out the dough -- the cookies are lacy and tend to spread out so don't crowd them. Sprinkle sea salt over them if using, bake. Use additional sheet if needed, or scoop out the dough, arrange on a sheet and freeze. When frozen, take out the cookie dough and store in a ziplock bag. These cookies bake up fast -- in my oven, 20 minutes was far too long while 11 was a little too little. I'd say keep an eye on it and start checking around the 11 minute mark. Mine were perfect at about 13-14 minutes.

6. Cool on the sheet for approx 10 mins (they're delicate coming out of the oven, but harden as they cool), then transfer to a rack. These cookies last about two to three days -- I assume, since they were gone by the end of the day I baked them.