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.
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
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
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!