Aloha Mix-up Cookies
Aloha Mix-Up Cookies
Ingredients
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups 14.4 ounces all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
Mix-ins (use as much or as little as you wish)
  • 3/4 cup white chocolate chips
  • 1/2 cup macadamia nuts, coarsely chopped
  • 1/2 cup dried pineapple, chopped
  • 1/2 cup sweetened flaked coconut
Instructions
  1. Don't preheat the oven yet as the dough needs to chill for a minimum of 30 minutes.
  2. In a medium bowl, whisk together all-purpose flour, salt, and baking soda. Set aside.
  3. Using a large bowl with an electric mixer or a stand mixer, cream together the butter with the granulated sugar and brown sugar on medium speed until fluffy, about 2 minutes.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Stir in the vanilla extract.
  6. Add the flour all at once and pulse the mixer to keep flour from flying. Once mostly combined, increase speed and mix until flour is completely incorporated. Resist the urge to over-mix. (If using a hand-held electric mixer, you will need to add the flour in increments.)
Mix-ins
  1. You can either stir the white chocolate chips, macadamia nuts, dried pineapple, and coconut into the dough or mix-and-match. You can create several combinations of cookies by dividing the dough between four separate bowls and mix some of the white chocolate chips with macadamia nuts into one, pineapple and coconut into another, pineapple and macadamia nuts in the third, and using all four mix-in ingredients in the last portion. Or create your own combinations.
Baking
  1. Place the bowls of dough in the refrigerator and allow to chill for at least 30 minutes and up to 2 days.
  2. When ready to bake, preheat oven to 350 degrees (F).
  3. Line a baking sheet with parchment paper and scoop tablespoon-sized rounds of dough onto the sheet.
  4. Bake 10 - 12 minutes or until the bottom of the cookie starts turning lightly golden. Rotate baking sheet half way through baking.
  5. Allow cookies to rest on baking sheet for 3 minutes before transferring to a cooling rack.
  6. Cool completely before storing in an airtight container.
  7. Makes 6 dozen cookies, depending on size.
Tip
  1. If you refrigerate the dough longer than 30 minutes, allow the dough to sit at room temperature for 10 minutes to make scooping easier.