Island Cookies

Updated 6.17.2018.

Here’s what I wrote about these cookies back in 2011:

So here’s the deal: I’m beginning to think I’m dyslexic which is incredibly disconcerting since I’m a writer as my day job.

I completely read the butter ingredient amount wrong. I doubled it. Don’t ask me how I did this. Perhaps because the recipe called for one and a half sticks … I read it as one and a half cups of butter? I have no defense for this egregious error. Anyhow, the cookies turned out delicious tasting but a little too flat. I would not recommend doubling the butter in this recipe (unless you’re doubling the entire recipe).

Seven years later and I’m getting more dyslexic. I now hear things out of order, especially when someone is rattling off a number to me. However, when remaking this recipe I made sure to follow the recipe to a T in order to avoid flat-as-a-pancake cookies. And you know what? It worked! The end result was perfectly chubby enough so that I didn’t think the cookies resembled pancakes.


  • 1 ⅔ c. all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ c. butter, cold chopped into smaller pieces
  • ¼ c. margarine, room temperature
  • ¾ c. packed brown sugar
  • ⅓ c. granulated sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • 2 c. milk chocolate chips
  • 1 c. flaked or shredded, sweetened coconut
  • ¾ c. chopped walnuts


  1. Combine flour, baking powder, baking soda and salt in a 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 chocolate chips, coconut and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
  2. Bake in preheated 375 degree oven for 10 to 11 minutes or until edges are lightly browned. Let stand for two minutes; remove to wire racks to cool completely. Makes about 3 dozen cookies.

I have no idea where I got this recipe since I didn’t have the sense to attribute the recipe to anyone or anything back in 2011 but I know someone gave me a Nestle Tollhouse Cookie Cookbook and have a sneaking suspicion this recipe came from there.

I’ve never been overly fond of milk chocolate chips or milk chocolate in general. I grew up eating semi-sweet chocolate in my baked goods. I do think milk chocolate serves its purpose at times and I do like the milk chocolate in this recipe.

Recipe rating: 

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