I clearly have this thing for Chocolate Chip cookies, and I seem to be on this never-ending quest to see what combinations I can manage to put in chocolate chips cookies. I also have this affinity for cardamom (favorite spice by far), so this week, I tried the combination of cardamom, coconut (the unsweetened kind) and dried figs. Oh, and oatmeal, to make them “healthy”. Turned out ok, but if I were to make them again, I think I’d add even more cardamom.
Ingredients
1/2 cup plus 3 tablespoons unsalted butter, softened
1/2 cup sugar
1 cup dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour
2/3 cup rolled oats
2 teaspoons cardamom
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
10 ounces dark chocolate chips or chunks
1 1/4 cup dried figs, chopped
1/2 cup unsweetened shredded coconut
Directions
In the work bowl of your stand mixer, cream the butter and sugars together until light and fluffy. Add the eggs and vanilla and beat until fully incorporated, scraping down the sides of the bowl as needed. In a separate bowl, stir together all of the remaining (dry) ingredients. Stir these into the butter mixture on low speed until fully combined. Refrigerate the dough 30-60 minutes before proceeding.
Preheat the oven to 350F. Prepare cookie sheets with silpat or parchment paper.
Scoop the dough in 2-3 tablespoon scoops onto the prepared baking sheets. Bake each sheet one at a time (meanwhile keep the rest of the cookies chilled in the fridge while the first batch bakes) until the edges of the cookies are golden but still look a little doughy in the center, about 15-18 minutes. Cool the cookies on the sheet for 5 minutes before transferring to a cooling rack to cool completely.
