My Grandma's Chocolate Chip Coconut/Pecan Oatmeal Cookies

1 C (2 sticks) Butter, softened
1 C White Sugar
1 C Brown Sugar
2 Eggs
1 tsp Vanilla
2 C Flour
2 C Oatmeal
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
1 C Coconut, toasted (**see below)
1/2 C Nuts (I use ** toasted chopped pecans)
1 1/2 C Chocolate Chips

Cream butter, sugars, eggs, and vanilla. Add flour, oatmeal, b soda, b powder, salt and blend all together well. Remove and stir in coconut, nuts, and chocolate chips. Bake on greased cookie sheet for approx 10-11 minutes at 350 degrees. Cool slightly before removing from pan. Yummy!

** Toasting coconut & nuts: I do this before beginning the cookies so they can cool before being stirred into cookies. Place coconut in small pan into 350 degree oven for approx 12 minutes. Remove and stir every 2 minutes or more often toward the end when beginning to brown. Remove and do the same for the nuts except 5-6 minutes stirring every 1-2 minutes.

Monster Cookies-Danette

1/2 C (1 stick) Butter, softened
1 C Brown Sugar (-2T. for elevation)
1 C Sugar (-2 T. for elevation)
3 Eggs
2 tsp Vanilla
1 1/2 C Peanut Butter
2 tsp Baking Soda
4 1/2 C Oatmeal
4 T Flour (for elevation to replace sugars)
1 1/2 C M&M's
1/2 C Semi-sweet Chocolate Chips

Cream butter and sugars. Add eggs, vanilla, and peanut butter mixing well. Then add baking soda, oatmeal, and flour. Stir in M&M's and c. chips by hand. Dough is very heavy and dense. Form into large balls (or hearts, easter eggs, footballs, etc.) and press some M&M's on top. Place on greased cookie sheet. Bake at 350 degrees for approx 11 minutes. Take out and allow to cool slightly before removing so they set up a little. Most often they go into the freezer in a tightly sealed container. When thawed, they'll be soft and chewy. Enjoy!

Cake Mix Cookies

Cake Mix Cookies

1 box chocolate cake mix

2 eggs

½ C oil

1 pkg chocolate chips

2 tsp vanilla

Mix ingredients by hand. Add the chocolate chips. Bake at 350˚ form 8 to 10 minutes. You can use any flavor cake mix and add different chips or nuts.

Peanut Butter and chocolate cookie cups

Peanut butter & chocolate cookie cups

¾ cup butter, soft (1 &1/2 sticks)

1/3 cup sugar

1 ½ cups flour

12 oz bag of peanut butter and chocolate chips

2 large eggs

14 oz can sweetened condensed milk

1 tsp. vanilla



Preheat oven to 350 degrees. Heavily grease mini-muffin pan (I just use pam butter spray).

Beat butter and sugar in mixer until creamy, add flour and beat until mixture is evenly moist and crumbly. Roll rounded teaspoon of dough into a ball. You don’t have to be precise about this, I just eyeball it. Press into bottom and up the sides of muffin cup with wooden mini-cup depressor. Please 5 chocolate/peanut butter chips in each cup. Set aside.

Beat eggs in another bowl with wire whisk. Stir in sweetened condensed milk and vanilla extract. Put mixture into muffin cups, covering the chips as best you can. I use a squeezable container with a tip on the end of it to do this. If you spill or go over…clean it up as it will burn in the oven. It is faster this way as well and less messy.

Bake for 15-18 minutes or until centers are puffed and edges are just beginning to brown. I have found that 17 minutes works great in my oven…but that’s just my oven. Remove from oven to wire rack. Gently run a knife around edges of cakes to loosen them. Let centers flatten. While still warm, place 5 more chocolate/peanut butter chips on top and let cool completely. With the tip of the knife, release the cakes from the muffin pan.

Enjoy!

If you have any questions, which is normal for this recipe…just call me!!

Kerry 801-554-6572

I would definitely do a test batch before I needed to have some for an occasion. They are simple to make but the first time you make them it may be confusing a bit. J