Recipe by Chef Heidi Fink
Muffin Top Cookies
- Prep time 2 hours
- Cook time 30 mins
- Ready in 2 hours 30 mins
- Yield 2 dozen
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A lunchbox favourite of many years in our house, these are nice cakey cookies, with the texture of a muffin top, especially on the second day. This recipe doubles or triples easily.
Ingredients
Directions
- Toast the coconut first, and set aside until cool.
- In a large bowl, whisk together the flour, salt, baking powder and baking soda until evenly mixed. Set aside.
- In a standing mixer (or by hand), beat together the butter, granulated sugar and golden sugar until smooth and fluffy. Beat in the eggs and vanilla until well-blended.
- Add the mashed bananas to the butter mixture and beat together. TIP: Don’t worry if the mixture looks as if it is breaking.
- Add the flour mixture to the banana mixture. Mix gently until combined.
- Stir in the toasted coconut, oats, and chocolate chips, mixing until combined evenly.
- Allow the dough to rest a minimum of 30 minutes, and up to 4 hours. This allows the oats and coconut to hydrate properly. (Place the dough in the fridge if resting for longer than 1 hour).
TIP: do not skip the resting phase! The oats, coconut, and flour need time to hydrate properly. - Preheat oven to 350 F. Cover three cookie sheets with parchment paper.
- Drop by mounded soup spoons onto prepared cookie sheets, leaving some space around each cookie. You will have 23 or 24 cookie mounds; they should be approximately be about 30 ml (two level tablespoons) each in quantity of dough. Flatten very slightly.
- Bake at 350 for 12 to 15 minutes, until golden brown and a bit crisp around the edges. Transfer cookies to cooling racks and let cool before storing.
