xoxo Chocolove Cookie Time

I feel like the pictures speak for themselves on this one… also, have you ever met a cookie you didn’t like? Seriously, do I need to bolster these beyond “I have a new cookie recipe for you!”? If I do… this is just not the place for you. I was inspired to develop this recipe after I made a MASSIVE chocolate purchase from Thrive Market (learn more about Thrive here + there’s a discount code). Let’s just say… my first order was like 90% chocolate.

I am typically a dark chocolate girl, but somehow these milk chocolate chocolove bars snuck in the order. When I opened the box, I was slightly disappointed, but then I got with the program and decided, oh wait! I can totally chop these up and put them in a recipe. The best part of this is that they sat in our pantry for weeks, and every time Tyler tried to eat them, I had to slap his hand away and tell him “No… those are going to be something great!” Y’ALL DID I DELIVER!

These Chocolove Chocolate, Toffee, Mixed Nut, Coconut, Oatmeal Cookies may be a mouthful to say, but you’ll want to keep your mouthful with every cookie and crumb. These aren’t overly sweet, and they’re perfect for the chocolate chip oatmeal cookie lover in your life. The toasted coconut adds this hint of warmth and crunch that can’t be described into words. If you’re not a nut in your cookies lover, have no fear… the pecans aren’t ever present, but they add a nice little toasty-ness to this cookie that just rounds it out in a unique way.

It’s a little bit of a workout to get all these ingredients combined, so you can definitely count that as calories out, and have that extra cookie or two. This batter freezes BEAUTIFULLY, so make them ahead or keep a stash in the freezer for a later date. I cooked some directly from frozen and just added a couple of minutes, and they were still divine. Who’s ready for these? I should note, if you don’t have this Chocolove chocolate bar, just grab any luxury chocolate bar with some toffee and nuts in it.

Chocolate, Toffee, Mixed Nut, Coconut, Oatmeal Cookies

INGREDIENTS

1 1/2 cups all purpose flour

1/2 tablespoon baking powder

1/2 tablespoon baking soda

1 teaspoon salt

3/4 cup butter, softened

1 cup brown sugar

1/2 cup granulated sugar

2 eggs

1/2 tablespoon vanilla

2 Chocolove milk chocolate bars with toffee and almonds chop this into small, chip size bites.

1 cup dark chocolate chips

1 1/2 cups oats

1 cup shredded coconut, toasted

1 cup pecans, toasted

INSTRUCTIONS

As always, start with PREPPING YOUR INGREDIENTS. This makes life so much easier. Measure out your mix-ins, take out your eggs, etc.

Preheat your oven to 350º F.

While your oven is preheating, go ahead and toast your coconut and pecans. The coconut will take on a golden hue, and the pecans will have a nice little toasty scent and be heated all the way through.

Move on to your dry ingredients. Combine the flour, salt, baking powder, and baking soda in a small bowl.

Next you’ll start the base. Start by taking the softened butter and mixing it until it’s light and fluffy. Next, add your sugars. Cream the butter and sugars until it’s light, fluffy, and smooth, and add your vanilla.

Next, take a small amount of the dry ingredients and add it to the butter and sugar mixture. Next, add an egg, then more dry ingredients, then finally, finish with the second egg.

Next you’re going to ditch the beaters and move to a great wooden spoon or firm spatula. This is where the workout kicks in…

First you want to add your oats. Next, move to the toasted coconut and pecans. Finally, fold in your chocolate chips and candy bar pieces.

Line a baking sheet with parchment, scoop your cookies, and bake for 12 to 15 minutes depending on your cookie type.

Serve warm and ENJOY!