Thank you to all my readers! A special shout out to the folks who are following A Collingswood Christmas in my newsletter. As you may know from my blog on the inspiration for the story, my husband is the great, great grandson of Richard T. Collings, for whom the town is named. So as a special thank you, here’s Gary’s recipe for delicious cookies made with peanut butter chips, semi-sweet chocolate chips, coconut and macadamia nuts! Wishing you and your loved ones Happy Holidays!
COLLINGS PEANUT BUTTER CHOCOLATE COCOMACS
2 cups all-purpose flour (gluten free all-purpose baking flour works fine, too)
1 teaspoon baking soda
1 teaspoon salt
1 cup softened butter (two sticks)
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 cup packed dark brown sugar
2 large eggs
2 1/2 teaspoons vanilla extract
3/4 cup macadamia nuts (coarsely chopped)
12 ounces peanut butter chips (10 ounces is fine if that’s the size bag you find)
12 ounces semi-sweet chocolate chips (10 ounces okay)
1 1/3 cups sweetened flaked coconut
Stir together flour, baking soda and salt in a separate bowl.
In a large bowl, using an electric hand mixer, beat together butter, brown sugars and sugar until well mixed.
Beat in the eggs and vanilla.
Beat in flour mixture until no white streaks remain.
Stir in both kinds of chips, coarsely chopped macadamia nuts and coconut until combined
Cover dough with plastic wrap and chill for at least two hours in refrigerator.
Preheat oven to 350 degrees. Line cookie sheets with parchment.
Form cookie dough into 1 1/4 inch balls. (If you prefer larger cookies, form larger balls; they will need to bake longer. Depending on what size balls you form, before putting one or two full sheets in to bake, it is recommended that you first test the baking time with a few balls of dough on one sheet.)
Drop dough onto the cookie sheets about 2 inches apart. (Now is the option to gently push a pinch of extra coconut onto the top of each cookie ball before baking, but this is not necessary.)
Bake for 10-12 minutes or until the edges just begin to brown. Allow to cool on the pan for 3 minutes before removing to cooling rack to cool completely. Store leftover cookies in a covered container.
1 1/4 inch balls make about 4 1/4 dozen cookies.
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