Arizona Chocolate Chip Cookies

I recently stumbled upon an intriguing recipe for Arizona Chocolate Chip Cookies on a blog called Artfully Graced by Jane.  Jane didn't know how these cookies got their name, but her family couldn't get enough of them so I was inspired to make a batch. Wow, am I glad I did - they're fantastic.

My youngest hates coconut and had no desire to try them until everyone else proclaimed how wonderful they were - she tried them, she loved them, she called them Amazing.  My other daughter shared them with a friend who doesn't like coconut - she loved them too.  And then there's Mr. 18 year old, who doesn't care much for cookies in general - he ate them, LOTS of them, and proclaimed them delicious!  What can I say - you better give them a try.  Thank you, Jane, for sharing this wonderful recipe.

Items used to make this recipe:

(affiliate links)

• #50 scoop https://amzn.to/3dQECYz

• half sheet pan https://amzn.to/2SWhsba

• silpat liner https://amzn.to/3bt3aFf

• pure vanilla extract https://amzn.to/3dC1Npa

• old fashioned oats https://amzn.to/3fCvkkx

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Arizona Chocolate Chip Cookies

makes 75 cookies

Printable Recipes

Ingredients

• 2 cups all purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• pinch of salt

• 1 cup butter, softened (1/2 pound)

• 1 cup granulated sugar

• 1 cup brown sugar

• 2 eggs

• 1 teaspoon pure vanilla extract

• 2 cups oats (Jane prefers old-fashioned oats, but quick oats would work too)

• 2 cups shredded coconut

• 1 cup chopped pecans

• 1 cup chocolate chips 

Directions

1. Place rack in center of oven and preheat to 350F. 

2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.

3. In the bowl of a stand mixer, cream together butter, sugars, eggs, and vanilla. 

4. Add the reserved flour mixture; beat just until mixed. 

5. Lastly, add the oatmeal, shredded coconut, pecans, and chocolate chips; beat just until the ingredients are incorporated.

6. Using a #50 cookie scoop (about the size of 1 tablespoon), portion dough onto parchment or silicone lined baking sheet (I was able to get 15 on each 1/2 sheet tray). 

7. Bake at 350F for 12-15 minutes. 

8. Cool and enjoy!

Bailey's Irish Cream and Pistachio Fudge

Time for this month's Crazy Cooking Challenge - FUDGE!!  My selection, Bailey's Irish Cream and Pistachio Fudge.  It's so good, and it's so easy to make - it takes about 10 minutes from start to finish, requires only 4 ingredients, and there's no need to use a candy thermometer. 

I found the recipe on the blog Eat Good 4 Life by Miryam.  She also has a tempting Kahlua and Dark Chocolate Fudge recipe that's just as easy, as well as all kinds of sweet treats and savory fare.  Lovely blog - I hope you'll stop by and pay her a visit.

Items used to make this recipe:

(affiliate links)

• pistachios https://amzn.to/2Hl09v3

• high quality white chocolate chips https://amzn.to/2YpijkO

• sweetened condensed milk https://amzn.to/2HhRxVP

• nonstick foil https://amzn.to/3IJwGcp

• 9x9 square pan https://amzn.to/3J9mFGQ

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Bailey's Irish Cream and Pistachio Fudge

makes one 9x9-inch square pan 

Printable Recipe

Ingredients

• 36 ounces white chocolate chips

• 1 14-ounce can sweetened condensed milk

• 6 tablespoons Bailey's Irish Cream

• 1/3 cup shelled pistachios, blanched and chopped (more is okay)

Directions

1. Line a 9x9 pan with foil and lightly grease with butter (or use nonstick foil); set aside.

2. In a heavy-bottom sauce pan over low heat, combine the first 3 ingredients and stir constantly until the mixture is completely combined.

3. Remove from heat and stir in pistachios.

4. Pour into prepared pan and chill until set. Cut and serve.

Note

• I reduced the recipe to 1/3 which worked perfectly with one bag of chips and a mini bottle of Irish Cream (50ml).