I was going to call these cookies “Whatever I happen to have in the Pantry” cookies, because I had intended to bake this morning, but then promptly forgot to buy ingredients for something more enticing then these guys. But turns out, they are actually quite yummy. I had some sea salt caramel chips, loads of coconut, and instead of sprinkling with sea salt like the recipe says, I had some sea salt caramel sanding sugar (that’s a mouthful). Lovely with this fresh cup of coffee on a Sunday morning.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups sea salt caramel chips
2 cups shredded coconut, toasted
Sea Salt, for sprinkling (optional)
Directions
Preheat oven to 375F. Line baking sheets with silpat or parchment paper.
Combine flour, baking soda, and salt in small bowl. Cream together butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chips and toasted coconut. Drop by rounded tablespoon onto prepared baking sheets and sprinkle with sea salt (optional).
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
