I hope everyone had a nice Labor Day weekend. For me, there was nothing but rest and relaxation. Since I finally had a few days off and was able to get back in the kitchen after a very long absence, I picked up right where I left off with my #TracyTastesAmerica project. Alaska was the last state I visited and I was ready for more. I came across a recipe on Pinterest for Wilderness Lodge Cookies from the website Alaska From Scratch, and was intrigued. Consisting of chocolate chop, raisins, rolled oats, walnuts and coconut, they are made with everything I love.
Alaska is definitely on my bucket list and I hope to make it there someday. So far I have only dabbled with a few Alaskan recipes and am excited to dive into more dishes, especially featuring seafood. For now, I want to share this delicious cookie recipe that is perfect for fall.
As I was making the cookie dough, I couldn’t help but think about how much I have missed writing and cooking. No matter how stressful like can get, I always find solace in the kitchen. I made a deal with myself that I would never again let anything get in my way or prevent me from doing what I love. Before I knew it, the intoxicating scent of freshly baked cookies filled my house and all I could think about was sinking my teeth into one of these gooey treats. I must say, they exceeded my expectations.
With football season and school back in full swing, these cookies are ideal for almost every occasion. Enjoy!
- 1 cup butter
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups old fashioned oats
- 1 cup chocolate chips
- 1/2 cup coconut
- 3/4 cup raisins
- *1/2c chopped walnuts (optional)
- Preheat oven to 350. Grease cookie sheet.
- Cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, salt and baking soda, oats, then stir in the chocolate chips, coconut and raisins (and nuts if desired).
- Drop by heaping teaspoonfuls (I use a medium cookie scoop) onto the prepared cookie sheets. Allow space, as these cookies do spread out.
- Bake 10-12 minutes. Cookies will be golden and crisp on edges, slightly gooey in the center. Do not over bake.
- Allow to cool five minutes then transfer to cooling rack.