Island Cookie Bars Recipes

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Steps:

• Preheat oven to 375° F.
• Combine flour, baking powder, baking soda and salt in 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 morsels, coconut and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 8 to 11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• Note: NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, Semi-Sweet Chocolate Mini Morsels, Premier White Morsels or Butterscotch Flavored Morsels may be substituted for the Milk Chocolate Morsels.

ISLAND COOKIES

Steps:

• Sift dry ingredients.
• Beat butter, brown sugar, sugar and vanilla until creamy.
• Beat in egg.
• Gradually beat in flour mixture.
• Stir in chips, coconut and nuts.
• Drop by rounded tablespoon onto ungreased baking sheets.
• Bake at 375 degrees for 8 to 11 minutes.

BAHAMAS ISLAND COOKIE BARS

Steps:

• In a medium-sized bowl, whisk together flour, baking soda and salt. Set aside.
• In a large mixing bowl, cream together sugars, peanut butter, pineapple, buttery spread and vanilla. Beat in the egg. Gradually stir in the flour mixture until completely combined. Fold in 1 Cup of the white chocolate chips, saving remaining 1/4 Cup.
• With dampened hands, press the dough into a greased 9 x 13" baking pan. Sprinkle with remaining white chocolate chips and press them down lightly.
• Bake bars in a 350*F. oven for 22-25 minutes, until a wooden skewer inserted in the middle comes out clean.
• Put baking rack on the middle level. Turn oven to broil. Sprinkle coconut on top of the bars. Broil for 30-60 seconds, until coconut begins to brown. Be careful not to burn coconut!
• Allow pan to cool completely on a wire rack. Cut into 32 bars.

BIG ISLAND COOKIES

Steps:

• Melt butter in a small sauce pan over medium heat, set aside and allow to cool to room temperature.
• In the mean time, combine flour, salt, baking soda, baking powder, and coffee in a medium mixing bowl, whisk to distribute evenly, set aside.
• In a small mixing bowl, add macadamia nut, chocolate chip, coconut flake and rolled oat, mix evenly and set aside.
• In a stand mixer bowl fitted with the paddle attachment, combined cooled butter with sugar, stir together and gradually increase speed to medium, beat for 1 - 2 minutes until light in color. Add egg, and vanilla extract, beat for another minute until combined and fluffy.
• Slowly add the flour mixture to the liquid mixture and stir until incorporated. Stop the mixer to scrape down the side of the bowl. Add the nut and chocolate chip mixture, stir until evenly distributed.
• Divide the dough using a large ice cream scoop and refrigerate for 1 hour.
• Preheat oven to 350°F.
• Place pre-portioned cookie dough on a parchment paper line baking sheet, 2" apart. Bake for 14-15 minutes. Half way through baking, open the oven door and bang the baking sheet against the oven rack a few times, rotate the baking sheet and bang against the oven rack a few more times. Place the baking sheet back into the oven and continue baking until finished.
• Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

WHITE CHIP ISLAND COOKIES

Steps:

• Heat oven to 375°F.
• Combine flour, baking powder, baking soda and salt in bowl.
• Combine butter, brown sugar, sugar and vanilla in another bowl. Beat at high speed, scraping bowl often, 1-2 minutes until creamy. Add egg; beat 1-2 minutes until well mixed. Beat on low speed, gradually adding flour mixture and beating well after each addition, 1-2 minutes until well mixed. Stir in chips, coconut and nuts.
• Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8-11 minutes or until edges are lightly browned. Cool 2 minutes; remove to cooling rack. Cool completely.