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Michelle's Chocolate Chip-Oatmeal cookies

This recipe came to us via one of our favorite holiday traditions: The Grand Cookie Exchange. Try this at your place of work (or just amongst friends)! The concept is: Bake three dozen of your favorite cookies. Bring them, and an empty cookie tin, to the party. Place all cookies on the table, then circle the table to gather three dozen cookies of mixed variety. Beg for recipes. Drink coffee with eggnog. Eat cookies. Could life be any better than this?

For this recipe, we say, "Thanks, Michelle!!"


3 sticks unsalted butter (softened)
2 1/4 cup brown sugar
3 teaspoons vanilla
1 teaspoon almond extract
3 eggs

3 cups oats
2 1/4 cups flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
Pinch of salt

1 1/2 cup walnuts
1 (12 oz. package) semisweet chocolate chips
1 heaping cup shredded, sweetened coconut

  1. Preheat oven to 350 degrees. Place racks in upper third of oven.

  2. With an electric mixer, cream butter, brown sugar, vanilla and almond extract until light and fluffy (about 1 minute). Add eggs and mix until incorporated. Add oats, flour, baking powder and spices and blend well. Add nuts, chocolate chips and coconut and mix until incorporated.

  3. Drop batter by heaping teaspoon on greased, parchment-lined baking sheets. Bake for 10-13 minutes or until light golden brown. Remove from over and let stand on baking sheet two minutes, then cool completely on a rack.

Makes about 5 dozen cookies.

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