Coconut Pecan Oatmeal Chocolate Chip Cookies

Stole this recipe and modified a bit from my Aunt Melanie, who happens to be the Cookie Queen.  They are worth every ounce of energy and extra calories.  I made some with toasted coconut on top, and some without.  Either way - delicious.

1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
12 oz semi-sweet chocolate chips
1 1/2 cup chopped pecans
2 cups flour
2 1/2 cups oats
1/2 tsp. salt
1 tsp. soda
1 tsp. baking powder
1/2 c. flaked coconut (optional)


Cream together softened butter and sugar. Add eggs and vanilla. Mix flour, oats, salt, soda and baking powder together. Blend into butter mixture. Mix in remaining ingredients. Spoon the dough onto the cookie sheet and then put a 1/2 tsp. of flaked coconut onto the top of the dough.  Bake on un-greased cookie sheet. 350 degrees 8-10 minutes. Or until just browned around edges.  Let sit on pan for 5 minutes, then put on cooling rack.

Marriage Sugar Cookies

I do not like these sugar cookies. I call them marriage sugar cookies for two reasons.  First, these cookies have sometimes saved my marriage.  They have been my peace offering to my more-than-patient husband when I have been a not-so-nice wife.  If you stop by my house and see this dough chilling in the fridge, you can assume that my mister is deserving of something extra special.  These cookies are a symbol of my admission to him (let it not be an admission here, just to him) that perhaps my cookies are not better than his mother's cookies - or at least to his taste buds.  Don't worry, I have already begun conditioning my own children to believe that my cookies are best. 
Second, marriage is something that's easy to get into - these cookies are a cinch to whip together, but to perfect the dough, it has to chill and set, you get my drift?  Sometimes you don't see things coming.  Like the lemon flavor, for example.  It just does not do it for me.  However, my husband LOVES these cookies.  And because I love him, I make them for him all the time (what, are you accusing me of being a not-so-nice wife and owing him?).  Anyway, if you like sweet and flaky with a hint of lemon, you might....just might...enjoy my husband's all-time favorite.  Cringe. 

Now if you want a really GREAT cookie....CLICK HERE.

1 lb. butter
2 C. sugar
3 eggs
2 tsp. vanilla
2 tsp. lemon extract
1 tsp. baking sodia
1/4 tsp. salt
6 C. flour

Cream sugar & butter until fluffy.  Add eggs, vanilla and lemon.  Sift dry ingredients into bowl while beating.  Mix until incorporated.  Chill (overnight is best).  Preheat oven to 350. Roll out dough about 1/4" thick on floured surface.  Bake 8 minutes, remove from oven and let sit on pan for at least 5 minutes.  Remove to wire rack.  Cool entirely.  Frost.

Cookie Glaze:
Powdered sugar
add milk to get desired consistency
add a drop of vanilla
add food coloring if desired
stir until smooth.
Glaze cookies

Yields: a lot.

Oatmeal Cinnamon Chip Cookies & a Mega Cookie Freezing Tip

With fall in the air (already? no!), I have started my cravings for apples and cinnamon.  Add that to my constant craving for a warm cookie, some extra cinnamon chips in the pantry, and a never ending supply of butter from Costco and VOILA!  A new cookie recipe!

*Make sure to check out my tip for cookie making/freezing below*

1 c. butter (2 sticks), unsalted
1 c. brown sugar, packed
1/3 c. white sugar
2 eggs
2 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. oats
1 10 oz. bag cinnamon chips
3/4 c. golden raisins *optional, next time I'll try apple bits*
1/2 c. walnuts or pecans, chopped

Preheat oven to 350.  Beat butter and sugars until fluffy.  Add eggs and vanilla and mix until creamy.  Add flour, salt & baking soda, mix well.  Stir in oats, chips, raisins and walnuts - batter will be nice and thick.  Scoop onto ungreased cookie sheet. Bake for 12 minutes, or until lightly golden brown.  Remove from oven, leave cookies on sheet for 2 minutes, then remove to cool on wire rack.

Cookie Dough Tip:

I like to ALWAYS have some cookies ready to pop in the oven, because I like to eat them fresh. So...

1) Make a double batch of cookies (or a single, I just like to have more).  Bake the ones you want for now.  With the remaining dough, scoop out with your melon scooper onto waxed paper.

2) Label some heavy duty aluminum foil (or double wrap with regular foil to prevent freezer burn), wrap tightly and freeze.  Will keep for 3 months in the freezer.  I do this with almost every cookie dough recipe I have.  So, chances are...if you're at my place and we need a quick cookie fix, we take them out of the freezer, let them thaw counter top for a few minutes while the oven is preheating and we'll be chowing down on the warm, homemade morsels in no time.