Welcome back, welcome back, welcome back…
Can you welcome yourself back? Well I’m doing it.
So what happened you ask while I dropped off the face of the blogging world, not a word for months… not a peep or a single cookie recipe… nothing. **crickets***
Well… a lot and a lot of nothing. Let’s see if I can condense – I planned a wedding, got married, pretended I was a florist, dabbled in calligraphy, got a new last name, traveled for work, traveled for other people’s weddings, decided I wanted to get licensed as an architect, started studying for those tests, decided I hated my apartment and wanted to demo out everything and then realized I don’t own the place so I stopped, did a lot of DIY projects, planted plants, bought a new kitchen table, and then I decided I wanted to blog again… so here I am.
More than all of that… I was burned out/discouraged/annoyed/tired/etc… with how this space was going and the direction it was headed. I didn’t feel very true to myself or true to you. I was trying to be this perfect little creature churning out three recipes a week of “the best cookie you’ll ever eat in your damn life” and “the most amazing one pot, no calorie dinner that freezes perfectly.” And that just isn’t me – or anyone if we’re being completely honest.
So from now on – honesty – whether that means creating recipes that might not always appeal to everyone or dropping the F-bomb here or there, I want this to be an extension of my life and for my readers to feel like they know the real Jessica.
And things are going to change a bit around here – posts may not always include a recipe – there will be a little more focus on my background and education (architecture+design) and I’m going to invite you into my life a little more. That might not be everyone’s jam and I’m okay with that.
- 16 tablespoons (2 sticks) unsalted butter, cold and cut into cubes
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 3¼ cup bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups semi sweet chocolate chips
- 1 cup chopped nuts (I used walnuts but you could use almonds, pecans, hazelnuts, etc..)
- 1 cup coconut shavings (you could also used shredded)
- 1 cup dried fruit (I used dried cherries, but you could use any dried fruit)
- 1 cup rolled oats
- In the bowl of an electric mixer fitted with a paddle, cream together butter and sugars until fluffy. Add eggs, beating well after each addition, until fully incorporated. Add vanilla.
- Add flour, salt, baking soda, baking powder and mix just until combined. This is a heavy batter, so if there's a little flour in the bottom of the bowl, don't worry - you're gonna use some muscle in a bit.
- Remove the bowl from the stand and gently fold in chocolate chips and nuts
- Add coconut, dried fruit, and oats and use that muscle some more and mix just to combine.
- Prepare two baking sheets by lining them with parchment paper.
- Divide batter into 12 equal portions - I used a ⅓ cup measuring cup that worked well.
- Place each cookie dough portion on your prepared baking sheets and chill in the fridge for one hour.
- Preheat oven to 375 degree F.
- Bake in the preheated oven for 18-22 minutes. Depending on how gooey and soft you like your middles, I did about 20 minutes. Cookies always continue to cook a bit after you remove them from the oven so you really don't want to over bake these!
- Let cook on a rack and store in an airtight container. These make 12 GIANT cookie - big enough to split (only if you want to!).