photo courtesy of Chris Rochelle @ CHOW
Oatmeal, coconut, almond, and generous chocolate chunks…Those are the ingredients Snooki uses to prop up her hair “bump”. It’s true–we just read it in US Weekly. These are also the same ingredients Team Sweet Nosh uses in their crowd-pleasing Bump-a-licious Snooki Cookies! Talk about a coincidence. Continue reading for recipe…
Team Sweet Nosh’s
Bump-a-licious Snooki Cookie (oatmeal coconut almond and chocolate chunk cookies)
Yield: approximately 75-85 little cookies, depending on your scooping consistency and prowess.
INGREDIENTS:
2 sticks unsalted butter, softened
1 cup packed dark brown brown sugar
6 tablespoons granulated sugar
2 extra large eggs
2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup unbleached, all-purpose flour
2 1/4 cups old-fashioned oats (not instant, quick-cook or steel cut)
1 1/2 cups finely shredded unsweetened coconut
2 cups (12 oz.) bittersweet chocolate cut into 1/2-inch chunks
1 cup slivered almonds, toasted and cooled
DIRECTIONS:
Preheat oven to 375 F.
Beat together butter and sugars using an electric hand mixer or stand mixer at high speed for about 3 minutes until fluffy, scraping down the sides of the bowl as necessary. Crack the eggs into a small measuring cup, add vanilla and whisk together; pour egg mixture into butter/sugar mixture and blend until incorporated. It may look a little curdled, but that’s okay.
In a small bowl, whisk together the baking soda, salt, and flour. Add flour mixture to the batter and mix at low speed until just blended, scraping down bowl as needed. Stir in oats, coconut, chocolate, and almonds. The cookie dough will be very stiff.
Line 2 half-sheet pans with parchment paper. Using a tablespoon-sized cookie scoop or a regular tablespoon, scoop 15 balls of cookie dough onto each sheet pan, spacing them evenly (please note, if you’re using even a slightly smaller sized sheet pan than 12-7/8” x 17-3/4, and/or a slightly larger cookie scoop you’ll have to reduce the number of cookies per pan…or cookie blob disaster will strike, and that’s no fun all!).
Bake in upper and lower thirds of oven, switching positions and rotating pans halfway through baking, until lightly golden and sides are set 11-13 minutes.
Cool cookies on sheets for 4-5 minutes, then transfer with a spatula to wire racks to cool completely.