How many different mix-ins can you cram into a drop cookie? Big chunks of white chocolate. Toasted walnuts. Golden raisins. Coconut. Oats. Plus all the usual cookie characters: flour, brown sugar, eggs, vanilla, etc. They all combine to form white chocolate, walnut, raisin, coconut, and oat cookies. Now that’s a mouthful–both to say and to eat. Recipes like this make me wonder why I don’t bake drop cookies more often. They might not be the fanciest or most refined cookie, but they sure are good, thick and chunky and chewy with an unusually delicious flavor profile. It’s like a homey oatmeal, raisin, and walnut cookie but with exotic coconut and white chocolate added. Even my older brother, someone who will unresponsively eat whatever he is fed, declared these to be “really good.” Any feedback is good feedback, but positive feedback is high praise and enough to convince me to make drop cookies more often.
White Chocolate, Walnut, Raisin, Coconut, and Oat Cookies
adapted from Martha Stewart
The white chocolate makes all the difference here. Quite simply, the better chocolate you use, the better your cookies will be. Common sense. I used as much chopped-up bar white chocolate as I had then filled in with some lackluster chips that needed to be used up.
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups old-fashioned rolled oats
2 cups good-quality white chocolate chunks (or bars of white chocolate, cut into chunks)
1 cup sweetened flaked coconut
1 cup golden raisins
1 cup coarsely chopped toasted walnuts (about 4 ounces)*
Preheat oven to 350°F. Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream the together butter and sugars until smooth and creamy, about 2 minutes. Mix in eggs one at a time until combined, and then mix in vanilla. On low speed, gradually add the flour mixture until just combined. With a rubber spatula, stir in oats, chocolate, coconut, raisins, and walnuts.
Drop batter by heaping tablespoons onto the prepared baking sheets, spacing about 2 inches apart, and flattening them slightly with your fingertips. Bake cookies until golden brown, about 12 to 14 minutes. Let cool on the baking sheet on wire cooling racks for 2 minutes. Transfer cookies to racks to cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
*Toast the walnuts in a 350°F oven for about 10 minutes.