Tuesday, January 24, 2012

Mommy's Cookies

Yesterday I was writhing in bed thinking I was going to die (Kurt's still poking fun at my dramatics) and today I'm skipping along with productivity having a grand ol time. I love quick turn arounds. I'm also loving the rain the last few days. The patter on our skylight makes for a cozy backdrop for everything I do.

Tonight we're hosting life group again and I decided to make my family's infamous Mommy's Cookies. Growing up I thought we'd come up with the recipe, and although now I'm certain we didn't, they were made so frequently we might as well have. They're seriously the best thing ever. Just making them brings back fond memories...mainly of me sneaking into the fridge for a spoonful or three of the leftover dough (my mother always doubled the recipe).


1 1/2 sticks (3/4 cups) butter, softened
1/2 cup white sugar
1 cup brown sugar, packed
2 eggs
1/4 cup water
1 1/2 tsp vanilla extract
2 cups flour
1 3/4 tsp salt
1 tsp baking soda
3 cups old-fashioned oats
1 pk semi-sweet chocolate chips
3/4 cups coconut (optional)

In a large bowl mix softened (but not melted) butter, sugar, eggs, water, vanilla, brown and white sugar. Blend until there are no large clumps of butter left.

Add the flour, salt and soda on top and cream everything together. I'm often tempted to call it quits at this point because the dough is so delicious, but what awaits is even better.

If you want, stir in the coconut at this point. I prefer less coconut so I add 1/2 cup instead of 3/4. 

Stir in the oats with a wooden spoon for a good arm workout. 

Mix in the chocolate chips. 

On a baking sheet place one inch balls of dough 1.5 inches apart. Bake at 350°F (175°C). Be sure not to over cook these bad boys. Take them out while they still look slightly undercooked and once they set they'll be perfectly moist. In my oven they take approximately 10-15 minutes.

Enjoy with a glass of cold milk. :-)

Michaela Rae

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