Food Porn: Best Damn Cookie Ever

You know those shows on Fox Sports? I think they’re on Fox Sports Channel, at least. Eh, I’m referring to those sports shows with the titles “Best Damn Sports Show Ever” or “Best Damn Golf Show Ever” or “Best Damn Knitting Show Ever.” Or whatever. Those. I hate those. Oh, I’ve never watched one; the title alone is enough to keep me away. And I’m not sure why.

Anyway.

I’ve been baking a lot lately. And I’ve found the best cookie recipe ever. Thus, the title… even though I dearly hate the concept, I’m stealing it for the title of this post ’cause the cookie recipe that follows? It’s the best damn cookie recipe ever. Sincerely.

Full disclosure: I got the recipe from the Martha Stewart Cookie Magazine that came out a few Winters ago. If you can get your hands on one, it has the most amazing cookie recipes in it. This particular recipe is called Fruit and Nut Cookies, which in my mind isn’t nearly praiseworthy enough for this cookie. Also, I had to change the recipe slightly. It calls for a ton of dried apricots in it. I’m allergic to apricots, so I used dried figs instead. Also, it calls for a ton of macadamias and pistachios. I hate pistachios and macadamias are really expensive. So I substituted walnuts for both.

Really, you can substitute any dried fruit or nut for the ones I used. The recipe is that awesome and flexible. But the way I made it, I have to say, is damn tasty. I can’t imagine it any better with other ingredients. But if you want to put some dried pineapple or something in there, it’d probably be damn good, too.

Another reason why this is the best cookie recipe ever is that it’s easy. Really, it’s super duper easy, which makes it fast to make. And that counts for a lot.

I spent most of Sunday making beignets. They’re good, but they’re damn hard to make and they take forever. Also, you’ve got to deep fry them, which resulted in a small burn on my thumb. So they’re just not worth it. If they tasted a little better or were a little easier to make, I’d  make them again. But they’re not and they don’t. So the batch of beignets I made Sunday will be the last batch of beignets I’ll ever make. The super cookie recipe below will be one I’ll make again and again.

In my book, when a recipe is super flexible, super easy, fast to make, and awesomely delicious, well, it’s a damn fine recipe worthy of sharing. So. Enough explaining. On with the recipe:

Ingredients:

2.25 cups all purpose flour

1 tsp baking soda

1 tsp coarse salt

1 cup (2 sticks) unsalted butter, softened

1 cup packed light brown sugar

2 large eggs

1 tsp pure vanilla extract

1/2 cup granulated sugar

1.5 cups sweetened shredded coconut

1.5 cups chopped dried figs

1.5 cups chopped dried dates

3 cups chopped walnuts

Directions:

1. Preheat oven to 350oF.

2. Whisk flour, baking soda, and salt in a medium bowl and set aside.

3. Cream the butter in a large bowl with an electric mixer on medium speed until smooth.

4. Add both types of sugar to the butter and mix until pale and fluffy, about 3 minutes.

5. Add eggs one at a time to the egg/sugar mixture until just combined.

6. Add vanilla to the egg/sugar mixture.

7. With mixer on low, add the flour mixture until just combined.

8. Hand stir in coconut, dried fruits and nuts to the mixture.

9. Drop batter, 2 heaping spoonsat a time, onto baking sheets lined with parchment and flatten slightly. (These can be spaced fairly close together since these cookies don’t really spread that much. Also, you can make these as large or as small as you want. I like the large ones if they’re going to be a dessert to a meal. I like them small if they’re going to be a in a gift bag.)

10. Bake cookies until golden brown, 12-15 minutes. (This is the time for medium sized cookies, about 3 inches across. If the cookies are bigger they’ll need more time and if they’re smaller, they’ll need less. Just keep your eye on them. One batch I made was  a little brown, but it was still good. So you really can’t overcook these cookies.)

11. Transfer on parchment to wire rack to cool. (Though, these are great hot with milk. Don’t burn yourself!)

12. The cookies can be stored in airtight containers at room temperature up to 3 days.

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4 comments on “Food Porn: Best Damn Cookie Ever

  1. pam says:

    Cool recipe! I wonder why your feed stopped updating in my reader? I thought you’d quit blogging!

    Merry Christmas! :D

  2. Prudie says:

    Thanks!

    Nope. I’m still blogging. I just had a little hiatus. I haven’t touched my feed stuff, so I don’t know why your reader hasn’t been updating unless it had something to do with the new version of WordPress I’m using. Weird.

    Merry Christmas!

  3. Kurt P says:

    Airtight containers for three days.
    Is that because there aren’t any left after three days?

  4. Prudie says:

    Heh. In this house… yes!

    The 3 day limit came from Martha Stewart. I suspect 3 days is the shelf life of dried fruit once it’s out of the package and baked again. When dried fruit gets old, it gets tough to chew and would make the cookies nasty. That’s why I wouldn’t want to keep the cookies any longer than 3 days unless you stuck them in the fridge or something.

Comments are closed.