Hi all– with a “glamorous” name like that, these cookies are bound to be good. The dump part pretty much describes them. You open your kitchen cupboard, pull out all the goodies you can locate and throw them into the batter.
They’re rather homely, downright lumpy to look at, but on closer examination (with your mouth!), you find they are exquisite– salty, sweet, crunchy, nutty and of course, chocolatey. I think you’d like them just fine.
CHOCOLATE CHIP CUMP COOKIES
1 cup of butter (2 sticks), room temperature
1 1/2 cup brown sugar
2 eggs
1 tab. vanilla
1 1/2 cup flour
1 cup whole oats (oatmeal)
1/2 cup granola
2 tsp. baking powder
1 tsp. salt
1 cup shredded coconut
1 cup walnuts (or pecans), chopped
2 cups chocolate chips
1/2 cup dried cranberries
1 cup dried apricots, but to small bits
With an electric mixer, in a large bowl, beat together the butter, brown sugar, eggs and vanilla until creamy.
Throw in the flour, oats, granola, baking powder and sugar and keep beating until it’s all mixed.
Then beat in the coconut, nuts, chocolate chips, cranberries and apricots until it’s all thoroughly blended.
Drop by rounded tablespoonfuls onto a baking sheet sprayed with cooking spray. And pop the cookies into a 350 degree oven for 13 to 15 minutes, until they are beautifully browned.
Be sure to eat one while they are still hot from the oven (the best!)
The Thankful Heart 
I love this! It’s kind of like a casserole for a cookie – everything you need in one piece. 🙂
That’s perfect Daisy!! a casserole of a cookie– I like that! Hope you have a good week ahead…
This is great
Hi Lina– thanks! They’re not pretty, but they are delicious.
They r cute I feel
Haha! Such a cool name for a cookie (I should really name my breakfasts ‘dump bowls’ as I tend to dump a whole lot of goodness in and mix it all together!). Definitely can’t go wrong with such a yummy list of ingredients! xx
Hi Laura– once when my daughter was small, she made me breakfast in bed– “breakfast salad!”– a bowlful of everything you’d have on hand for breakfast– cereal, eggs, fruit… It was … interesting. I’m sure your breakfast bowls taste much better!
These look delicious! They’d be easy to make gluten-free, too.
Thanks Marcia– I’m following up on your interview with Phoebe Stone– to her 2 Romeo books for my kids at school. thanks!
Wonderful, Rhonda! I first met Phoebe at a large literary festival in Maine where we shared an authors’ table because we both write for the same age group. I hope your students enjoy her work.
How exciting to be a real author– it must be so satisfying to give people the gift of your stories…
Yummmmmm! Your cookies look fabulous & utterly delicious!
I,Will make these tasty beauties soon! Yum!
HI Sophie– fun to hear from you! Happy weekend ahead!
I made thee tasty beauties & loved every bite! great with a café latte! 🙂