I was introduced to this cookie flavor during a subscription to a diet meals service by Diet Buddy PH

So yeah, you could say that from my attempt to lose weight (which did work, by the way – losing 2 pounds per week – I just couldn’t sustain the cost each week), this was my take away from the entire experience. They had this uber yummy cookie as one of their snacks (probably using less caloric ingredients) and it was heavenly. Lol. Everything I love, all in one cookie! I hit the jackpot!

I wasted no time to find a recipe online. I was so happy to have found one (though probably not as calorie conscious) and, for proper attribution, I got it from the blog Confessions of a Chocoholic. Thank you very much, Ms. Bianca Garcia. 🙂

The recipe calls for dried mangoes, and we have a lot of that here, so it wasn’t difficult finding the ingredients needed.

It took a couple of tries, but I was finally able to create one with enough mango bits that weren’t too overpowering in terms of taste. You can visit the above blog for the original recipe, but I am sharing it here as well.

3/4 cups butter (1 1/2 sticks) softened

2/3 cup packed dark brown sugar

1/3 cup granulated sugar

2 medium eggs

2 teaspoons vanilla extract

1/4 teaspoon salt

1 teaspoon baking soda

1 1/4 cups all-purpose flour

1 cup old-fashioned oatmeal

1 cup chopped dried mangoes

1 cup white chocolate chips

1. In a large mixing bowl, combine the softened butter and sugars. Mash out any lumps with the back of a wooden spoon then whisk together using a fork or a wire whisk until well-blended and creamy.
2. Add eggs, vanilla extract, salt, and baking soda, and mix until smooth. Stir in flour and oatmeal until evenly incorporated (do not overmix). Fold in dried mangoes and white chocolate chips.
3. Cover bowl with plastic wrap and chill dough in the refrigerator for at least two hours, up to two days.
4. Preheat oven to 350 degrees F.
5. Using a cookie scoop (mine made balls that were about 2 tablespoons of dough), portion out dough on a parchment paper lined cookie sheet.  Bake in the middle rack one sheet at a time, for 12 minutes, or until cookies are lightly golden. I ended up with 20 big cookies. If you’re making smaller cookies, you can reduce baking time by a minute or two.

6. Let cookies cool on the baking sheet for 5 minutes before serving or storing.

I am pretty sure that enjoying the flavor of this cookie is an acquired taste, and I know not everyone will like it.

Just this last Christmas, I decided to whip up a batch and give them as gifts to my friends, I have not heard back though, so I am not sure what the verdict was. Nevertheless, it’s the thought that counts! 😉


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