I’ve always preferred soft, chewy cookies to their crunchy counterparts. When I’ve eaten a crunchy cookie, I assumed that it was either overcooked or store-bought. My gauge for a successful cookie recipe has been its balance of soft and chewy, giving crunchy little merit. Everyone feels that way, right? As it turns out, no. Recently I discovered that some people actually PREFER crunchy cookies, my father-in-law included. Can you imagine?!
So I set out to create a delicious, albeit crunchy, cookie recipe.
I was after a hearty cookie and, as you know, white whole wheat flour is my favorite base for baked goods (like here, here, and here). I love oatmeal chocolate chip cookies, but I wanted to add something unusual to these. Toasted coconut would be fun I thought. But fun isn’t how I would describe the result, more like magic. Coarsely grinding it first (like I did for the Toasted Coconut Kettle Corn) adds a subtle, coconutty (pretend that’s a real word ) crunch to every bite. These aren’t hard or crispy, they’re delicately crunchy like a good shortbread.
I won’t say that I’m a convert to crunchy cookies, but I will say that these are utterly delicious. I hope you think so too.
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups dark brown sugar, lightly packed
- 1 egg
- 1 teaspoon vanilla
- 1½ cups old-fashioned rolled oats (I used extra-thick)
- ¾ cup coarsely ground toasted coconut (see headnote)
- 1 cup coarsely chopped, toasted walnuts
- 1 cup bittersweet chocolate chips (I used 70%)
- Preheat oven to 375 degrees.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Add butter and brown sugar to the bowl of a stand mixer fitted with the flat beater. Beat at low speed until combined; increase speed and beat until fluffy, 2 to 3 minutes more. Add the egg and vanilla and beat well, making sure to scrape down sides of bowl. Add flour mixture – cover mixer with a kitchen towel to protect your counters from a flour flurry. Start at low speed until combined, then increase to high for about 1 minute more. Add rolled oats, coconut, nuts, and chocolate chips; mix just until combined.
- Scoop dough into walnut sized balls (my favorite cookie scoop) and arrange about 2-inches apart on an ungreased cookie sheet. Bake in preheated oven for 12 to 14 minutes, until golden brown. Wait a few minutes before transferring to a cooling rack (cookies will fall apart if you don’t – live and learn, ahem.)
- Enjoy while slightly warm or let cool completely.
- Makes 25 to 30 cookies
- Note – If, like me, you like to bake only the number of cookies that will be eaten the same day, then bake what you need and freeze the rest. You can bake them straight from the freezer. See this recipe for detailed instructions on this.