These loaded chocolate chip cookies are perfect for the cookie jar!
1/4 lb softened butter (1 stick or 8 T)
3/4 c packed brown sugar
2 Tablespoons vanilla extract
3/4 c coarsely chopped pitted dates
1 c all purpose flour
1/2 t baking soda
3/4 t coarse salt
1/4 t baking powder
1/2 c shredded coconut (Mine wasn’t sweetened but that should work also.)
1/2 c granola (See note above)
3/4 c coarsely chopped walnuts or pecans, toasted or not
1 3/4 c chocolate chips (I used large bittersweet chips, but feel free to use your faves.)
Preheat oven to 350.
In a stand mixer, cream the butter and brown sugar until light and fluffy.
Add the vanilla and egg and beat well.
Stir in the dates and let the mixture sit for 5 minutes, to soften the dates.
Then beat at high speed for three minutes or until light brown and creamy.
Combine flour, salt, baking soda and powder in a large measuring cup. Stir with a fork and add to mixing bowl.
Blend into creamed mixture.
Stir in coconut, nuts and chocolate chips.
Drop by tablespoons onto parchment or a lightly greased baking sheet about 1 1/2 inches apart.
Bake in a 350 degree oven until lightly browned, about 10-15 minutes.
Remove from cookie sheet and let cool on a rack before storing.
These will keep at least a week if you don’t eat them all!
Choose a granola without nuts if you can. Also make sure you like the flavor of the granola!
No granola? I believe oats will suffice though I haven’t tried them!
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