I always feel the need to make cookies while it rain's.
It seems to be the fuzzy feeling... placing a tray to cookie dough into the warm oven when it's a cold and wet Friday afternoon. Then devouring them with a tall glass of milk.
This time I baked double the recipe. Half for the afternoon and the rest as an after school snack.
I remember back when I was younger, my Mum used to make 'brain-food' for days before tests and such. She fed us (my older brother and sister) drinks with dried flowers and different herbs that supposedly relaxes you and does a whole heap of other things.
She served these drinks with some of our favourite cookies (in order to make us drink it, that is!).
White chocolate, coconut and pecans crammed in a thin cookie... crispy on the outside, chewy on the inside. Perfect for dunking.
Now, I know these may not be the most beautiful looking cookies but they do taste oh-so delicious. Anyways it's always the ugly cookies that taste great and finish in a matter of minutes.
That rainy day was amazing except for the fact that my blackberries died and un-hung laundry. I did see a lovely sunset... different shades of purple, orange and blue.
White chocolate, coconut and pecan cookies
Makes 24 cookies
- 1/2 cup (110g) unsalted butter, softened
- 100g brown sugar
- 100g caster sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 cup (140g) plain flour
- 1 medium egg
- 140g white chocolate chunks
- 40g shredded cocount
- 35g pecans, coarsely chopped
- Combine the flour, baking powder, baking soda and cinnamon.
- Combine the butter and sugars and beat on medium speed until light and fluffy.
- Add the vanilla and egg and beat for 1 minute.
- Add the dry ingredients and stir on low speed until a dough forms.
- Add the white chocolate, coconut and pecans until evenly combined.
- Transfer the dough to a sheet of parchment paper and roll to a log 2" in diameter. Refrigerate for 1 hour or until firm.
- Preheat the oven to 180C.
- Cut the log into 1/2 inch slices and place on a lined baking tray.
- Bake for 10-12 minutes. Cool in the pan for 5 minutes before transferring to a cooling rack. Store in an airtight container for up to 5 days.