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Goodie Loaded Cookies

Goodie Loaded Cookies

This cookie is loaded with goodies – chocolate chips, nuts, coconut, and dried fruit. It’s a great excuse to have it for breakfast!


This hot mess of a cookie. Because cookies make everything better and they definitely make everyone happy. These kitchen sink cookies are basically a reflection of me and the new direction I’m headed – a little bit of everything, all rolled into one. Not perfect by any means, but don’t count it out too quickly – cause they are damn good!



See Also
Lemon Cranberry Shortbread


Jessica Potts
Course Dessert
Servings 12 cookies


  • 16 tablespoons 2 sticks unsalted butter, cold and cut into cubes
  • 1 cup dark brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • cup bread flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 cups semi sweet chocolate chips
  • 1 cup chopped nuts I used walnuts but you could use almonds, pecans, hazelnuts, etc..
  • 1 cup coconut shavings you could also used shredded
  • 1 cup dried fruit I used dried cherries, but you could use any dried fruit
  • 1 cup rolled oats


  • In the bowl of an electric mixer fitted with a paddle, cream together butter and sugars until fluffy. Add eggs, beating well after each addition, until fully incorporated. Add vanilla.
  • Add flour, salt, baking soda, baking powder and mix just until combined. This is a heavy batter, so if there's a little flour in the bottom of the bowl, don't worry - you're gonna use some muscle in a bit.
  • Remove the bowl from the stand and gently fold in chocolate chips and nuts
  • Add coconut, dried fruit, and oats and use that muscle some more and mix just to combine.
  • Prepare two baking sheets by lining them with parchment paper.
  • Divide batter into 12 equal portions - I used a ? cup measuring cup that worked well.
  • Place each cookie dough portion on your prepared baking sheets and chill in the fridge for one hour.
  • Preheat oven to 375 degree F.
  • Bake in the preheated oven for 18-22 minutes. Depending on how gooey and soft you like your middles, I did about 20 minutes. Cookies always continue to cook a bit after you remove them from the oven so you really don't want to over bake these!
  • Let cook on a rack and store in an airtight container. These make 12 GIANT cookie - big enough to split (only if you want to!).


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