Chocolate, Cherry and Coconut Cookies
Total Time
1 hour and 30 minutes
Prep Time
1 hour and 15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(3)
Ingredients
24 servings
- 8 oz unsalted butter, softened (2 sticks)
- 1 cup dark brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoon sea salt
- 1/2 teaspoon baking powder
- 3/4 cup shredded coconut
- 1 cups old-fashioned oats
- 1 cup chocolate chips
- 1 cup dried tart cherries
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Preparation
Step 1
In a large mixer, combine the butter and sugars with a paddle attachment. Mix together for 2 minutes until the sugars all incorporated.
Step 2
Add the eggs one at a time, followed by the vanilla extract and mix.
Step 3
Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to over-mix the batter. Mix until the last bit of flour gets incorporated and then stop.
Step 4
Add the coconut, oats, chocolate chips and dried tart cherries and gently fold them into the dough with a sturdy spatula. Refrigerate batter for at least 1 hour and up to 24 hours.
Step 5
Pre-heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
Step 6
Using a 1 inch scoop, scoop 12 cookies onto each parchment lined baking sheet. Transfer sheets into over and bake for 14-16 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from oven, transfer to cooling rack. Repeat process for remaining dough.
Step 7
Store cookies in the fridge for 4-5 days, or in the freezer for up to 1 month. I have no idea if they last longer than that because I always eat them within the first few days anyway!
Step 8
Save recipe for the next time?
