White Chocolate Cranberry Coconut Cookies

Haven’t see you in a while.

I’m sorry.

Who gave nursing school permission to distribute real work and in turn…academic misery?

Please say something.

Wanna know where I’ve been?

Lovely places!

A Beautiful October Camping trip to Rickett’s Glenn State Park.

Just another round of applause for Autumn in order right? Great performance!

The Fort.

The Kitchen. (complete with a bow saw!)

And Happy Campers!!

-With Cookies-

Deliciously chewy-the secret to chewy half-baked insides has been grasped at last! Oh happy day!

I am not fibbing when I say these are one of the best cookies I have EVER made.

White Chocolate Cranberry Coconut Cookies

(adapted from HowSweet’s ‘Giant Rainbow Cookies’)

2 cups, 2 tablespoons flour

1/2 teaspoon baking soda

12 tablespoons unsalted, melted, cooled butter

1 cup brown sugar

1 egg and another egg yolk

2 teaspoons coconut extract

1 cup white chocolate chips

1/2 cup dried cranberries

Mix the flour, and baking soda together and ignore.  Combine and beat together the butter and sugar for 3 minutes or till the sugar is pretty well dissolved.  Add the egg, yolk, and extract.  Mix in the dry mixture and then fold in the chocolate chips and cranberries.  **Here is the key to unlocking perfectly half baked cookie joy!!! (I didn’t believe it would work at first. But just wait, magic!) Roll into balls and then cut the balls in half (like the picture on HowSweet’s site) and arrange the half’s like so. Bake for 8ish minutes till golden at 325 degrees.

Put them in your car and feed them to people to keep them sane and happy 😉