I recently devoted some time to a “Cookies for Kids Cancer” event — a program that — since 2008 — has helped to fund 4 dozen childhood cancer research grants, leading to 9 promising new treatments, now in clinical trials.
The event was kind of like a chain letter, but with cookies! I baked 3 dozen cookies (it actually turned out to be more like 6 dozen) and sent a dozen to each of 3 food bloggers also participating in this event. (Emily received a care-package as well). Then, I sat back and waited for my cookies to arrive. Kinda fun, right?
This event was sponsored by OXO – and they even sent me a cool 8-piece Baker’s Silicone Decorating Bottle Kit for my participation! Whoo-hoo — swag! Being the cross-it-off-your-list person that I am, I had already shipped my cookies when I received their package — but no matter, I’ll be getting busy with that kit soon!
There will be a round-up of the cookies at the end of the week and I promise to post the link when I get it!!! In the meantime, these are the cookies I mailed to the bloggers (and Emily). They are light and crispy with lots of fun mix-ins, like chocolate chunks and dried cranberries.
My first care package arrived from Steph’s Bite by Bite. Her Browned-butter-chocolate-butterscotch-cranberry cookies held up beautifully during transit but didn’t last long at all after we opened them up!
Then I received two deliveries on the same day — which made for a very sweet weekend! Decadently rich, browned-butter, brown sugar cookies from That Susan Williams – which lived up to their billing! And vanilla sugar cookies from Not Starving Yet – a holiday classic!
I will never live up to the baking-wonder that is my cousin, Katrina — who yesterday made over 800 cookies for gifts and celebrations! That said, these coconut almond crispies are a satisfying treat and I hope you’ll enjoy them!
Chock full of good things, these cookies are simple to make and hit the spot -- anytime!
- 3 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/3 cups butter
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 eggs
- 1 teaspoon almond or vanilla extract
- 1 cup sliced almonds
- 1 cup chocolate chunks
- 1 cup sweetened flaked coconut
- 1 cup dried cranberries
Preheat the oven to 375.
Lay almonds on a baking sheet and bake for 6-8 minutes until lightly browned. Set aside.
In a medium bowl, mix flour, baking soda and salt. Set aside.
In a large bowl beat together butter, sugar and brown sugar until light and fluffy, about 3 minutes.
Add eggs and extract, mix well. Add flour in two or three additions and mix on low speed until just combined.
Stir in almonds, coconut, chocolate chunks and dried cranberries.
Drop by rounded teaspoonfuls (or using a small ice cream scoop for more uniform cookies) about 2 inches apart on an ungreased cookie sheet. Bake 8-12 minutes or until lightly browned. Cool on baking sheets for a minute before transferring to a wire rack to cool completely.
More Crispy Cookies:
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