Dairyland Whippersmackers

These bakery-style cookies pack everything but the kitchen sink into one ridiculously tender bite.

Cream cheese, ricotta, cottage cheese, sour cream, and four types of milk combine to create a texture that stays pillowy-soft for days (if they last that long). The dough feels almost like muffin batter, heavy with chocolate chips, peanut butter chips, plump simmered raisins, crunchy walnuts, and sweet coconut shreds.

At 12 minutes in the oven, you get golden edges with centers that practically melt on your tongue. These are the cookies you bake when you want to use up every open bag in your pantry and still end up with something people will beg you to make again.

Kitchen Tips

• Simmer the raisins in water for 5 minutes before draining to plump them up and prevent dry, chewy bits in the finished cookies
• The dough will be very soft and sticky due to all the dairy. Chill for 30 minutes if it’s too loose to scoop easily
• Space cookies 2 inches apart as they spread during baking. Don’t crowd the sheet or you’ll end up with one giant cookie blob
• Underbake slightly (edges just set, centers still soft) for the softest texture. They’ll firm up as they cool

Variations

• Turtle Style: Skip the peanut butter chips and raisins. Add chopped pecans and caramel bits instead
• Triple Chocolate: Replace peanut butter chips with white chocolate chips and add 2 tablespoons cocoa powder to the dough
• Tropical Twist: Use macadamia nuts instead of walnuts, add dried pineapple in place of raisins, and increase coconut to 1 ½ cups