If you ask some of the people in my circle, they might blame me for their increasing waistline. Recipes like these Coconut Pecan Pudding Cookies might just be the reason.
You see, being a food blogger brings with it many rewards – lots of headaches too, mind you – but, mostly, it’s something that’s enjoyable and appreciated. I tend to plan out a minimum of two recipes to post per week on the blog. Sometimes, I publish more than that, but very rarely is there less than two.
Since I work during the day, and go home to prepare dinner, blogging during the week is more of a chore than it is a cheer. I often will prepare a few dishes on the weekends, set up the photoshoot, write out the post, and sit back for the rest of the week and just hit publish on the post when I’m ready.
I most certainly could blog some of the recipes that I make for dinners during the week, but truth be told, it’s exhausting! By the time I get home from work, and possibly stop at the grocery store on my way, then wash, cut, prep, cook, etc., the evening has slipped away.
The thought of setting up a photo area, pairing the food with the perfect plate and props, is overwhelming most days. I just want to get dinner on the table while it’s hot. And, I really don’t like to make McKenna and John.e wait for dinner while I take pictures. (Even though, they should be used to it by now!)
That’s why weekend cooking, especially for blogging purposes, is best. But, here’s the catch – I don’t like to eat much of anything in terms of desserts or sweets. So, on Sunday night, I’ll package up the cookies, squares, or cakes, etc., and both John.e and I will take them to work.
These Coconut Pecan Pudding Cookies were the results of a weekend baking day, and they were shared with our workmates. That, Dear Reader, is one of the joys of blogging – sharing the finished recipes with our friends at work and our neighbours. #sorryaboutyourwaistline #cookiesforeveryone
- 1 cup salted butter, softened
- 1 cup sugar
- 2 eggs, large
- 2 teaspoons vanilla extract
- 1 110g package Jello chocolate instant pudding mix
- 2 1/3 cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup pecans, chopped
- 1 cup shredded coconut
- 1 cup chocolate chips
- Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with parchment paper or a Silpat liner.
- In a large bowl, combine the butter and sugar using a handheld mixer until fluffy.
- Beat in the eggs, vanilla and pudding powder mix until well combined.
- On low speed, beat in the flour, baking soda, and salt.
- Set the handheld mixer aside and use a wooden spoon or spatula to stir in the pecans, coconut, and chocolate chips until thoroughly mixed through.
- Use a small ice-cream scoop to portion out about 1/5 tablespoons of the batter onto the baking sheet. Be sure to leave space for growth. I placed 12 (4 rows of 3) mounds of batter on each baking sheet.
- Bake for 12 minutes. Allow the cookies to cool on the baking sheet for 1-2 minutes before transferring to a cooling rack to finish cooling.