New Twist on Cookies

One night for our homegroup, I was looking for a snack to make.  I always like to do something a little different if I have time.  After all, you can only have chocolate chip cookies so many times.

All right, that's not true.  I just like to have something different.

I searched through my binder, where I keep every recipe that I think I might make.  As an aside, my dessert notebook is the fattest one.  No surprise there!

I found a recipe from King Arthur Flour called Dutch Chews.  They looked interesting and I finally had all the ingredients.  Cornflakes, coconut, oatmeal, and chocolate chips.  Sounds yummy, right?  They were!

Oh, and be sure to use a mixer - or be in really good shape.  These are pretty tough to stir by hand.

Dutch Chews
2 sticks butter (I use salted even when it calls for unsalted - I just like the salt in with all that sweet!)
1 1/4 cup sugar
3/4 cups brown sugar
1/2 tsp molasses (I know it seems like too much to bother, but if you have it, it does make it taste good)
3 large eggs
1 cup (4 1/4 oz) all-purpose flour
1 cup (4 oz) whole wheat flour (let's pretend this ingredient makes them healthy, shall we??)
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
3 cups (3 oz) cornflakes
2 cups (7 oz) old-fashioned rolled oats
2 2/3 cups (7 oz) sweetened shredded coconut
2 cups (12 oz) semisweet chocolate chips

Preheat oven to 375F.  Use parchment paper, silicon sheets, or grease your pans.

Cream butter, sugars, and molasses together.  Add the eggs and beat until smooth, scraping the sides and bottom of the bowl to be sure everything is thoroughly combined.

Mix in flours, baking soda, baking powder, and salt.

Add cornflakes, oatmeal, coconut, and chocolate chips, stirring until evenly blended.

Scoop the dough by heaping tablespoons (I used a scoop a bit smaller than a tablespoon and found they were a good size) onto prepared baking sheets and bake until golden brown, about 10 minutes for softer cookies, or up to 16 minutes for crisper cookies.

Cool on baking sheets for 5 minutes before transferring to cooling racks.  Makes about 4 1/2 dozen 4" cookies (since mine were smaller, it was probably about 72).  As a bonus, the smaller cookies I made worked out to only about 100 calories each.