One of the definitions of ultimate is, Being the best, and that’s exactly what these cookies are for me. My ultimate cookie is chewy and stays chewy for days, and they have all of my favorite add-ins.
I’m extremely proud of these cookies, I developed the recipe myself, which is amazing since I do not like to bake at all…but I do like cookies, especially chewy cookies, yum! Melting the butter makes the cookie chewy and, chilling the dough helps with the chewiness also. This recipe uses 1 egg and vegetable oil , to be honest, I ran out of eggs and didn’t feel like running to the store, oil is a good sub for eggs, it also adds extra moisture to the dough. That was my cookie base, at this point you can add whatever add-ins you like, but for me, happiness comes in the form of almonds, craisins (dried cranberries), mix of both white and semi sweet chocolate and coconut, simply because everything tastes better with some coconut in it.
These cookies scream to be served with a nice cold glass of milk, and that’s exactly how I ate them 🙂
My Ultimate Cookie
yields 37 cookies
2¼ cups all purpose flour
1 tsp salt
1 tsp baking soda
2 sticks unsalted butter, melted and cooled
3/4 cup granulated sugar
3/4 cup brown sugar
1 lg egg
1/4 cup vegetable oil
1 tsp vanilla extract
1/4 cup almonds, crushed
1/4 cup craisins
1/4 cup white chocolate chips
1/4 cup semi-sweet chocolate chips
1/4 cup sweetened shredded coconut
What you will need:
electric stand mixer or handheld mixer and bowl
Line your sheetpan with parchment paper and set aside
In the bowl of your stand mixer, beat the butter and both sugars on medium for 2 minutes.
Add egg, vegetable oil and vanilla extract and beat for another minute.
gradually add in the flour and beat until its all incorporated, turn off the mixer and stir in the almonds, craisins, white chocolate chips, semi-sweet chocolate chips, and coconut. Transfer bowl with the dough to the refrigerator and chill for 1 hour.
preheat the oven to 375°
scoop out rounded tablespoons of the dough onto the sheet pan and bake for 10 minutes. Let the cookies cool on the sheet pan for 1 minute, then transfer to the wire rack to cool completely.
In between batches, place the dough back in the fridge.