Big Island Cookies Recipes

BIG ISLAND COOKIES

Steps:

• Melt butter in a small sauce pan over medium heat, set aside and allow to cool to room temperature.
• In the mean time, combine flour, salt, baking soda, baking powder, and coffee in a medium mixing bowl, whisk to distribute evenly, set aside.
• In a small mixing bowl, add macadamia nut, chocolate chip, coconut flake and rolled oat, mix evenly and set aside.
• In a stand mixer bowl fitted with the paddle attachment, combined cooled butter with sugar, stir together and gradually increase speed to medium, beat for 1 - 2 minutes until light in color. Add egg, and vanilla extract, beat for another minute until combined and fluffy.
• Slowly add the flour mixture to the liquid mixture and stir until incorporated. Stop the mixer to scrape down the side of the bowl. Add the nut and chocolate chip mixture, stir until evenly distributed.
• Divide the dough using a large ice cream scoop and refrigerate for 1 hour.
• Preheat oven to 350°F.
• Place pre-portioned cookie dough on a parchment paper line baking sheet, 2" apart. Bake for 14-15 minutes. Half way through baking, open the oven door and bang the baking sheet against the oven rack a few times, rotate the baking sheet and bang against the oven rack a few more times. Place the baking sheet back into the oven and continue baking until finished.
• Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

BIG ISLAND-STYLE STONE COOKIES

Steps:

• Preheat oven to 325 degrees. Line cookie sheet with parchment paper or grease lightly.
• Cream butter with sugar until light and fluffy. Add eggs and cream; mix well. Add baking soda and vanilla; mix well. Add flour; mix well.
• Dough may be crumbly. Form by hand into 2-inch balls, place on cookie sheet and flatten.
• Bake until very firm and brown, about 35 minutes. Check cookies frequently in the last few minutes to be sure they don't burn. As long as they feel at all soft in the middle, they need more baking time. Cool and store in airtight container.
• The writer of the food article had this note: They're done when they no longer give at all when pressed in the center. If they're the least bit soft, leave them in the oven. I actually took mine out a little too early - I was afraid they were getting too brown - and although they were hard, they weren't rock hard. I consider this a plus, but if you really want that tooth-breaking goodness, push the envelope and bake 'em 'til they're solid.

BIG ISLAND COOKIES

Steps:

• Preheat oven to 375°F. Line a baking sheet with foil and spread out coconut.
• Bake coconut for 7-10 minutes until toasted. Remove from oven and let cool completely. Meanwhile, make dough.
• In a mixing bowl, combine flour, soda, and salt. Set aside
• In the bowl of an electric mixer, cream coconut oil and sugars together until fluffy, about 4 minutes.
• Mix in the eggs one at a time until incorporated and then mix in the vanilla.
• Add the dry ingredients and mix until just combined.
• Fold in the chips, nuts, and toasted coconut until evenly dispersed.
• Roll dough into balls and place on a baking sheet lined with silpat mat or parchment paper. Bake for 8-10 minutes until edges are golden. Leave cookies on pan for 5 minutes before moving to a cooling rack.

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Steps:

• Preheat oven to 375° F.
• Combine flour, baking powder, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 8 to 11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• Note: NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, Semi-Sweet Chocolate Mini Morsels, Premier White Morsels or Butterscotch Flavored Morsels may be substituted for the Milk Chocolate Morsels.