Grandma’s Cookie Jar

by admin - July 1st, 2010.
Filed under: Recipes. Tagged as: , , , , , , , , , , , , .

I’ve been a bit remiss in keeping up my blog in recent weeks but, since the original purpose of the blog was to record our experience of opening a guest house, perhaps the most accurate reflection of the process is long periods where we are so absolutely swamped that we have no time to sleep or even have a thought, never mind record one! However, I’ve had in my heart a promise I made to a lovely young guest who is expecting a baby in the near future and that promise has brought me back to my computer. Our hope is that our guests will feel so cozy that they will think they are home – only better (no worries, no stress, no rushing around). One of the ways we try to do that is by keeping a lovely pottery cookie jar in the dining room filled with home baked cookies chock full of whole oats, plump sweet raisins, crunchy peanut butter, wonderfully scented coconut, melt in your mouth chocolate and other heavenly ingredients. This particular guest was gracious enough to request the recipe for one of the cookie varieties we serve. My prayer is that she will be blessed with many loving moments in her kitchen with her new little one on her knee, sharing laughter and dunking warm cookies fresh out of the oven into tall glasses of icy cold milk. Here’s the recipe:

Grandma’s Cupboard Cookies

1 c. butter

1/2 c. white sugar

1/2 c. firmly packed brown sugar

2 large eggs

1 tsp. vanilla

2 c. flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

2 c. old fashioned oatmeal (preferably organic)

2 c. chocolate chips

1 c. flaked coconut

1 c. raisins

1 c. chopped walnuts

Cream butter, add sugar then eggs and vanilla. Stir in dry ingredients. Roll in balls and press flat with fork. Bake at 350 F. for 16 – 18 minutes. Makes about 4 dozen cookies (or 2 dozen of our rather more ample cookies).

Note: these are extremely versatile cookies. I’ve made them sugar free, gluten free (substitute gluten free flours), whole wheat, etc. They have always turned out delicious, no matter what substitutions I’ve made.