Thursday, May 15, 2008

Cinnamon Toast Milk Chocolate Morsel Cookies Recipe

Wanted something different for cookies today, and as we all have variations of chocolate chips cookies, here's yet a new one: the raisins and cinnamon create that cinnamon toast taste factor, the little coconut add the chew factor, while the almond flavoring is strictly for adults - and milk chocolate morsels for everyone...


  • 1 - 7oz bag of milk chocolate chips
  • 1 cup or less of sweetened shredded coconut
  • 1 cup raisins
  • 2 cups flour
  • 1 teaspoon salt
  • 2 sticks butter - at room temp.
  • 2 eggs - at room temp.
  • 3/4 cups brown sugar
  • 3/4 cups white sugar
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon of pure almond extract
  • 1 cup toasted blanched almond (optional)
  • 1-1/2 teaspoon cinnamon
  • 1/2 teaspoon ground clove

  1. Cream butter, then add sugar and beat till well combined.
  2. Add eggs and beat till light and fluffy.
  3. Add pure almond extract and mix once more.
  4. Add flour, salt, baking powder, baking soda, cinnamon, ground clove and start mixer slowly at first, then at high speed to get everything mixed well.
  5. At slow speed, add coconut, chocolate morsels, optional almonds, and raisins.
  6. Put cookie batter in fridge for at least an hour to let chill.
  7. Place spoon fulls 2 inches apart on greased cookie sheet.
  8. Bake in well preheated oven at 350 degrees for 10-14 minutes.
  9. Let sit on cookie rack for one minute before transferring to cookie cooling sheets. Serve up with milk and enjoy!
  10. Keeps super well, perfect for the freezer to take out a few when you need them.

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