Makes 24 good sized cookies. Preheat oven to 350 degrees.
When I was a kid, my mother was big on pies, cakes, and struedel, not cookies. Aunt Teresa, my mother’s big sister and the aunt I was closest to, was the cookie maven of the family. If I made cookies with anyone when I was a kid, it would have been her.
Here I am at four years old with my brother Sam. We sit before cookies for a family event. My guess is that Aunt Teresa made most of those cookies. I’m sure she made the petit fours because when I married Brian, for our reception, she made those same petit fours in our kitchen.
I’m now a cookie maven. For family events, I bake cookies. I love cookies and the recipe below is perhaps my favorite cookie. I trick myself into thinking it’s somewhat good for me because it contains rolled oats and raisins.
What to do
Cream a stick (1/4 pound) of butter with a half cup of brown sugar and ¼ cup white sugar. Add a teaspoon of vanilla extract, a tablespoon of vegetable oil, and two teaspoons of maple syrup. Cream, baby, cream.
Meanwhile, measure 3/4 cup of flour (I combine whole wheat pastry flour and unbleached white flour, or use only unbleached white for a lighter cookie), a pinch of salt, four shakes of cinnamon, and a teaspoon of baking soda. Mix and add to the creamy butter mixture. Mix. Add 1 ½ cups uncooked rolled oats.
Add ¼ cup flaked coconut.
Optional: Now, if you like chocolate chips, add as much as you like. I favor raisins and sometimes nuts. I shake some in and when it looks like there are enough, I stop.
I use one of those cookie dough scoopers from Pampered Chef, which makes a nice sized cookie. Bake in a preheated oven (350 degrees) for about 9 minutes or just until the cookies are beginning to brown, if you like soft cookies. If you use a stone cookie sheet, add three minutes to the baking time.