Cookies, Cookies, Cookies.

All Normanites know, when you need a cookie, you go to Dara Marie’s. Their cookies are ridiculous. Ridiculous in size and ridiculous in deliciousness…

Photo from Dara Marie's Facebook page.

Photo from Dara Marie’s Facebook page.

If Dara Marie’s has one downfall – it’s that it’s only open Tuesday – Friday, 7 a.m.-2 p.m. I don’t know about you, but my cookie craving comes at 3 p.m. or 9 p.m. It never falls within the designated hours it needs to. Get with it, craving…

In college, I would go for the chocolate chip cookie with a dollop of chocolate frosting every time. As I’ve gotten older and more concerned with health and wellness, I now get the oatmeal, coconut, chocolate chip, and nuts. It’s the healthy cookie. I’m not counting butter, sugar, and flour as part of the ingredient list. It only lists 4 ingredients, and 3 out of the 4 aren’t too bad for me. Therefore, it’s healthy. Right?! 😉 I’ll do just about anything to justify a cookie…

A few weeks ago, the cookie craving hit. And it hit hard. Since it was after Dara Marie’s hours, and I don’t know where the owners live, I needed to figure this cookie out for myself.

Story of my life.

Story of my life.

This recipe tastes a lot like my beloved Dara Marie’s, however I don’t feel like I’ve eaten an entire meal after 1 cookie with this recipe. Even my picky eater of a husband doesn’t mind the coconut and nuts. He actually has requested this cookie every weekend since I first made them.

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Although these cookies look crunchy, trust me – they’re not. I don’t do crunchy cookies. They are thin and chewy with a perfect baked on buttery crust. Not crunchy, chewy.

Here’s what you need:

  • 1 stick unsalted butter, softened
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 tsp. baking soda dissolved in 1 Tbsp warm water
  • 1/2 cup plus 2 Tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 1 1/2 cups old-fashioned rolled oats
  • 1/2 cup sweetened flaked coconut
  • 6 oz bittersweet chocolate chips
  • 1/3 cup pecans, chopped

Directions

Preheat oven to 375.

In a large bowl, using a mixer, cream the butter and sugars together on medium-high speed. Beat in the egg, baking soda mixture, flour, salt and vanilla. Reduce speed to low and mix in oats, coconut, chocolate chips and pecans.

Drop a tablespoon of dough on a greased baking sheet, about 4 inches apart. These cookies SPREAD so space them out. Using a fork, flatten each drop of dough until it’s about 2.5-3″ in diameter.

Bake the cookies in batches for 8-10 minutes, until they are golden. Transfer to racks and let cool.

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3 thoughts on “Cookies, Cookies, Cookies.

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