As brave as I think I am in the kitchen, I have never altered a recipe when baking. Yesterday all of that changed.
For the Leftovers Club this month, I was paired with Shaina Wizov of “Take a Bite Out of Boca“. She writes reviews on restaurants in her area of Boca Raton, Florida, as well as sharing her own recipes.
I decided to experiment with these cookies and I am so excited about how they turned out. I used my normal chocolate chip cookie base so the consistency would still be delish. Then I added chocolate chips, butterscotch chips, coconut and chopped pecans. They seemed a little dry right before I was going to add the extras, so I put in some coconut oil.
A few friends tried them and approved, so I will have to try more experiments soon! Shaina, I hope you enjoy my Brave New World Cookie.
A Brave New World Cookie
Adapted from my favorite chocolate chip recipe
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- a few drops of coconut oil
- 1/4 cup semisweet chocolate chips
- 1/4 cup butterscotch chips
- 1/4 cup shredded coconut
- 1/4 cup chopped pecans
PREHEAT oven to 375° F.COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels, coconut and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
One of my favorite things about the Leftovers Club is that it gives me new opportunities to experiment in the kitchen. If you are interested in being part of the club, make sure you visit theleftoversclub.com for more information!