I love cookies! Especially, the chocolate chip, coconut with nuts kind! I have been tweaking this recipe for over 30 years since living in Vermont. My neighbors, the Hardings, were my willing guinea pigs in those early days. Pat Harding, a mom of six children was and still is an exceptional baker. Pat was always whipping up wonderful last-minute deserts for her daily family dinners which I gladly participated in on many an occasion.
With Pat & Mrs. Pearl Supernaw (another North Country friend) as my inspirations, I continued my journey of baking and perfecting my version of the chocolate chip cookie.
My Nuts for you recipe:
Ghiradelli 60% Cacao Bittersweet Chocolate Chips are my favorite!
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1 cup quick oats
- 1/2 cup unsweetened flaked coconut (unsulfured if possible)
- 1 cup (2 sticks) butter, softened
- 1/2 cup cane sugar
- 1/2 cup & 1 tablespoon of light brown sugar
- 2 teaspoons of pure vanilla extract
- 2 eggs
- 5 oz of chocolate chips
- 1/2 cup raw pistachios
- 1/2 cup slivered almonds
Pre-heat oven to 350 degrees F. Stir flour with baking soda, oats & coconut and place aside. Beat butter, sugar & brown sugar until creamy. Add vanilla & eggs one at a time until incorporated. Gradually blend the dry ingredients into the creamy mixture until evenly distributed. Lastly, fold in the nuts & chips. You can always add more nuts, chips or coconut if you desire a more packed cookie. Drop by tablespoon into the LivyLu’s Baking molds on an ungreased baking sheet for a more round & symmetrical cookie.
Happy Baking! 🙂
