Arizona Chocolate Chip Cookies

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 them too.  And then there's Mr. 18 year old, who doesn't care much for cookies in general - he ate them, LOTS of them, and proclaimed them delicious!  What can I say - you better give them a try.  Thank you, Jane, for sharing this wonderful recipe.

Items used to make this recipe:

(affiliate links)

• #50 scoop https://amzn.to/3dQECYz

• half sheet pan https://amzn.to/2SWhsba

• silpat liner https://amzn.to/3bt3aFf

• pure vanilla extract https://amzn.to/3dC1Npa

• old fashioned oats https://amzn.to/3fCvkkx

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Arizona Chocolate Chip Cookies

makes 75 cookies

Printable Recipes

Ingredients

• 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 

Directions

1. Place rack in center of oven and preheat to 350F. 

2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.

3. In the bowl of a stand mixer, cream together butter, sugars, eggs, and vanilla. 

4. Add the reserved flour mixture; beat just until mixed. 

5. Lastly, add the oatmeal, shredded coconut, pecans, and chocolate chips; beat just until the ingredients are incorporated.

6. 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). 

7. Bake at 350F for 12-15 minutes. 

8. Cool and enjoy!

Free-Form Buttermilk Biscuits

A few weeks ago I told you I would be testing several biscuit recipes so today I'm posting a recipe for free-form buttermilk biscuits that a friend shared with me.  For this recipe you don't need a biscuit cutter - the dough is divided into 12 equal portions which are then formed by hand, so each biscuit has a unique shape and there are no dough scraps left to press together and re-roll.  The recipe also calls for cake flour and a touch of sugar, resulting in very tender and tasty biscuits (they're really good the next day too!).  I hope you'll give them a try.

Note: I tested a batch using just all-purpose flour and they turned out very well, so don't miss making these if you don't have cake flour on hand.  Alternately, you can make your own cake flour as directed below: 

• To make 1 cup of cake flour -- measure 1 cup of all-purpose flour, subtract 2 tablespoons of the flour and replace it with 2 tablespoons of cornstarch (corn flour). Whisk well to mix together.
  

Items used to make this recipe:

(affiliate links)

• pastry blender https://amzn.to/2LEUFzm

• pastry brush https://amzn.to/2HgVeev

• precut parchment sheets https://amzn.to/2VwBFrp

• silpat silicone liner https://amzn.to/2E480Lb

• commercial half sheet pans https://amzn.to/2PXeZu4

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Free-Form Buttermilk Biscuits

makes 12

Printable Recipe

Ingredients

• 1 cup (5 ounces) all-purpose flour

• 1 cup (4 ounces) cake flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon sugar

• 1/2 teaspoon salt

• 8 tablespoons butter, cold, cut into 1/4-inch cubes

• 3/4 cups cold buttermilk

Directions

1. Preheat oven to 450F.

2. Whisk together flours, baking powder, baking soda, sugar, and salt.

3. Using two knives or a pastry blender, "cut in" butter cubes until the mixture resembles coarse meal.

4. Stir in the cold buttermilk just until all the flour is moistened and forms a ball (don't over mix - there should be lumps).

5. Gently pat the mixture out onto a lightly floured surface and cut into 12 equal portions.

6. Shape each portion into a biscuit and place on a cookie sheet.

7. Brush tops with buttermilk and bake until golden brown, 10-12 minutes. Enjoy