March 19, 2011

Chunky Scookies

I was at the supermarket a few days ago and I saw some 5-grain cereal in the bulk bins.  I immediately thought about how great it would be as a substitute in an oatmeal cookie.  I quickly grabbed a bag and purchased a few scoops.  I also picked up some golden flax seed and desiccated coconut (the grated, dried, and sweetened - and sometimes unsweetened - fresh meat of a mature coconut).

Next I needed to find a recipe to suit what I had in mind.  I decided to have a quick look in my new favorite cookbook, Flour by Joanne Chang, hoping for a starting point.  Of course I wasn't disappointed and found a recipe called Chunky Lola Cookies (page 110), and this is what I intended to make substituting the 5-grain cereal for the rolled oats, but this is not what I ended up with.  I don't know why but I have trouble sticking with the recipe written in front of me.  My brain tends to go into overdrive and I keep thinking about other ingredients that would make a great addition to the recipe.  The end result is a completely new recipe.

This original Flour recipe had rolled oats, pecans, bittersweet chocolate, and shredded coconut.  The new recipe ended up with 5-grain cereal, banana, macadamia nuts, golden flax seed, desiccated coconut, and white chocolate chips.  Completely different but still delicious.  I did put the dough in the refrigerator for three hours to firm up a bit. I think it would have been even better had I left it there a little longer (or even overnight as the original recipes recommends) because as you are scooping the cookies the dough quickly becomes quite soft and sticks to your hands as you slightly flatten them.

When family and friends tried them there was some debate over whether they tasted more like a cake, a scone, or a cookie.  My daughter said that they tasted like a scookie - a cross between a scone and a cookie - so that is what I called them.  They are delicious on their own, but become decadent when you dip them in ganache.

Chunky Scookies©
(Printer Friendly Recipe)

  • ½ cup plus 3 tablespoons butter, softened
  • ⅔ cup granulated sugar
  • ⅔ cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 bananas, cut into chunks
  • 3 cups all purpose flour
  • 1 cup 5-grain cereal
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup macadamia nuts, roughly chopped
  • 1 cup desiccated coconut
  • 1½ tablespoons golden flax seeds

  1. Preheat the oven to 350°F.
  2. Line sheet pans with parchment paper or Silpats.
  3. Using a stand or hand-held mixer, cream together the butter and sugars until light and fluffy.
  4. Add the vanilla and eggs and mix an additional 2 to 3 minutes until well combined.
  5. Add banana and mix until roughly broken up.
  6. In a separate bowl combine the flour, 5-grain cereal, baking soda, salt, white chocolate, macadamias, coconut, and flax seed.
  7. On low speed, slowly add the flour mixture to the butter mixture and mix until the dry ingredients are completely incorporated and the dough is evenly mixed. 
  8. Place the dough in the refrigerator overnight, or at least 3 to 4 hours before baking.
  9. Using an medium cookie scoop drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart.
  10. Slightly flatten each cookie with the palm of your hand.
  11. Bake 20-25 minutes or until golden around the edges and slightly soft in the center.
  12. Cool the cookies on the baking sheet for about 20 minutes, before transferring them to a wire wrack to cool completely.
  13. Once cooled dip half of each cookie in ganache, if desired.

Makes about 36 cookies. 


  1. I am in love with the term scookie!! These do look so tasty. I have trouble following recipes too but it is so neat to see what we can come up with.

  2. Dipping this in ganache is the perfect touch! They look fantastic :)

  3. Oh how delicious! I want to buy that cookbook so badly, and I love the unique twists you put on this recipe. The last photo with the chocolate looks especially tempting. Thank you for sharing your creativity with me! I hope you have a blessed Sunday. You make me smile :-)

  4. I love how you got all the island flavors in there. Sounds super ono!

  5. I love the word scookies! These look sooo good and I love the addition of macadamia nuts, they're one of my favorites. And the chocolate ganache just makes these scookies even more amazing. :)

  6. Felice, that sounds a fantastic idea! What a great name and they look delicious. Hmm and with them dipped in chocolate, macadamias....
    What creativity!

  7. A combo of cookies and scones? Now I know what to make when I can't decide between the two! These will become a new house favorite

  8. Here's too a new food group: Scookies! I'll join the rest of the fans...these sound wonderful!

  9. These look delicious. I am new to your blog and have just spent some time browsing through your earlier entries. I really like the food and recipes you feature here. I'll definitely be back. I hope you have a wonderful day. Blessings...Mary

  10. I love hybrids, and I love this combination of cookies and scones! Even more so with the addition of coconut!

  11. Omg they looks amazing, and looking at your photos are recipe they have to taste fantastic!

  12. Oh I like this... very interesting idea! And cute name too!

  13. I think the dipping is a nice touch. Great pics.

  14. So that's what a scookie is!!!!!! :D

  15. These look delicious! What a creative recipe. Love the addition of the chocolate too!

  16. To All That's Left Are The Crumbs:

    You are a recipient of "The Lovely Blog Award". I adore your blog and appreciate all the hard work and love you put into your recipes! To see the award please visit

    Please pass this award along to 15 other deserving bloggers. Congrats!

    The Souper

  17. Oooo...dipped in ganache looks so good.


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