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Arizona Chocolate Chip Cookies

Patricia Reitz

Arizona Chocolate Chip Cookies - ButterYum

I recently stumbled upon an intriguing recipe for Arizona Chocolate Chip Cookies on a blog called Artfully Graced by Jane.  Jane didn't know how these cookies got their name, but her family couldn't get enough of them so I was inspired to make a batch. Wow, am I glad I did - they're fantastic.

My youngest hates coconut and had no desire to try them until everyone else proclaimed how wonderful they were - she tried them, she loved them, she called them Amazing.  My other daughter shared them with a friend who doesn't like coconut - she loved themtoo.  And then there's Mr. 18 year old, who doesn't care much for cookies in general - he ate lots of them, he loved them, he called them Delicious.  What can I say - you better give them a try.  Thank you, Jane, for sharing this wonderful recipe.

Photo by ButterYum

Arizona Chocolate Chip Cookies

makes 75 cookies

2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

pinch of salt

1 cup butter, softened (1/2 pound)

1 cup granulated sugar

1 cup brown sugar

2 eggs

1 teaspoon pure vanilla extract

2 cups oats (Jane prefers old-fashioned oats, but quick oats would work too)

2 cups shredded coconut

1 cup chopped

pecans

1 cup chocolate chips 

Place rack in center of oven and preheat to 350F.  In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.

In the bowl of a stand mixer, cream together butter, sugars, eggs, and vanilla.  Add the reserved flour mixture; beat just until mixed.  Lastly, add the oatmeal, shredded coconut, pecans, and chocolate chips; beat just until the ingredients are incorporated.

Using a

#50 cookie scoop

(about the size of 1 tablespoon), portion dough onto parchment or silicone lined baking sheet (I was able to get 15 on each 1/2 sheet tray).  Bake at 350F for 12-15 minutes.  Cool and enjoy!