Since D was heading out on a road trip to South Dakota for work, I decided to make up a batch of cookies for him to nosh on during his trip. In lieu of making my typical chocolate chip cookies, I opted to mix it up a little bit this time around, and add in a few more ingredients. Turns out if you add in some peanut butter chips, vanilla milk chips, and shredded coconut, the resulting cookie is quite delicious. Who woulda thought?
Road Trip Cookies (aka Almost -- But Not Quite -- Everything Cookies)
makes 24 cookies
1/2 cup unsalted butter
1/2 cup raw sugar
1/2 cup brown sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 3/4 cups unbleached all-purpose flour
1/2 cup organic unsweetened shredded coconut
1/2 cup chocolate chips
1/2 cup Reese's Peanut Butter Chips
1/4 cup Guittard Choc-Au-Lait (vanilla milk) chips
1. Preheat the oven to 350 degrees.
2. In a small bowl, sift together the flour, baking soda, salt, and coconut. Set aside.
3. Use an electric mixer to cream together the butter and sugars until light and fluffy.
4. Beat in the eggs one at a time.
5. Stir in the vanilla extract.
6. Slowly add in the flour mixture to the wet ingredients, stirring between additions.
7. Stir in the chocolate chips, peanut butter chips, and vanilla chips by hand.
8. Use a spoon to drop the cookie dough in rounded portions onto a baking sheet.
9. Bake for 12-14 minutes, or until the cookies are lightly browned around the edges and set on top.
10. Remove the cookies from the baking sheet and let cool completely on a wire rack.
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