Over the summer I am trying to balance out my recipes between the availability of ingredients and time, but this specific recipe didn't really follow either specification. Instead, I selected these cookies to send along as a hearty snack for a couple conference-going friends. In this cookie, hefty quantities of pistachios, macadamia nuts, shredded coconut, chopped dates, and chopped dried apricots are just barely held together by the standard chocolate chip cookie dough base (that is, minus the chocolate chips). The result was a good, chewy cookie that had a nice mix of subtle sweetness from the fruit and intermittent saltiness from the pistachios.
With all the healthy stuff in these cookies, I think the standard dough base was not the most appropriate choice. I would have preferred (and in the future may change it to have) some whole wheat flour or wheat germ in the recipe to give the dough a richer flavor, and to perhaps make these cookies a little healthier. A typical way to do this without messing up the recipe is to substitute wheat flour for half of the all-purpose flour. A friend of mine suggested adding oats to these cookies, but I'm not sure if that would be a good idea, as that would give the dough one more thing to hold together...
That's it for this cookie. Considering my desire to mix wheat with fruit, I'm excited for whenever I make the whole-wheat date bars in my book.
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