Prep 20 mins
Cook 24 mins
This recipe comes from Mrs. Fields Cookie Book at the request of a Zaar member.
- 3 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 3⁄4 cup dark brown sugar, firmly packed
- 3⁄4 cup white sugar
- 1 cup salted butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 1 (8 ounce) can crushed pineapple or 1 cup fresh finely chopped pineapple, well drained
- 1 tablespoon pineapple juice
- 1⁄4 cup sweetened flaked coconut (optional)
- Preheat oven to 300 degrees F.
- In medium bowl, combine flour and baking soda.
- Mix well with a wire whisk; set aside.
- In large bowl with an electric mixer blend sugars.
- Add butter and mix to form a grainy paste, scraping down the sides of the bowl.
- Add egg, vanilla, crushed pineapple, and pineapple juice and beat on medium speed until smooth.
- Add the flour mixture and blend at low speed until just combined.
- Do Not Overmix!
- Drop by rounded Tablespoonfuls onto ungreased baking sheets, 2-inches apart.
- Sprinkle lightly with shredded coconut, if desired.
- Bake 22 to 24 minutes or until cookies begin to turn lightly brown at edges.
- Transfer immediately to cool flat surface with spatula.
This is very good cookie. I made these for a party and they were all gone before others I had made were. If your looking for something different try these!!
My kids and husband ADORE these cookies with a couple of minor changes: I use Light brown sugar (instead of dark), I omit the coconut and I add about 1/8 teaspoon of baking powder to fluff them up a little. I agree with a previous reviewer, they turn out MUCH better on a parchment covered cookie sheet; I recommend 20 minutes baking time in a preheated oven. When storing, we have found it helpful to stack in an airtight container with waxed paper between each row. I am also trying to calculate the "Points" value for Weight Watchers (Flex Program)...I believe they are about 3 points based on the listed nutrition information however, using a cookie dropper, I typically get about 48 cookies.
This is a good cookie and goes together quickly. They were good with and without the coconut. I did expect them to have more of a pineapple taste. They did bake better on parchment than cookie sheet. The texture turned out not crispy and not soft and cake like, but somewhere in between. I will make these again when needing to use up pineapple.