My "Go To" Cookie| Gaia Cookies From Bread & Wine

Tuesday, January 20, 2015

Whenever I get an urged to bake cookies or I’m called to take a dessert to someone these are the cookies and the recipe I go to. Time after time.  These cookies are like a chocolate chip and oatmeal cookie got married and had a perfect little baby.  Another great thing about them is they are totally customizable to ingredients you have in your pantry. Sometimes that means I do raisins, instead of dried cranberries or cherries, or I sub sliced almonds instead of pecans or walnuts.  You could omit the dried fruit all together if you wanted to, that’s the beauty of this recipe. They are a hit with everyone and perfect with a cup of coffee.

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1/2 Pound Butter (2 sticks)
1 1/2 Cups Brown Sugar
2 Eggs
2 Tablespoons Vanilla
1 1/2 Cups Flour 
1 1/2 Cups Oats 
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda 
1 Teaspoon Salt
1 Cup Shredded Coconut
1 Cup Chopped Walnuts Or Pecans
1 Cup Chocolate Chips or White Chocolate Chips
1 Cup Chopped Dates, Raisins, Dried Cherries, or Cranberries Or Any Combo

Preheat oven to 350 degrees.
Cream together butter and brown sugar. 
Add eggs and vanilla, and mix well.
Add flour, oats, baking powder, baking soda, salt, and mix well. 
Add coconut, walnuts, chocolate chips, and dried fruit. Mix until combined. Drop tablespoons of dough onto a cookie sheet lined with parchment paper, 8 per sheet. Refrigerate for a few minutes so the dough doesn't spread out too quickly while baking. 

Bake for 14 to 16 minutes or until golden.

Makes 2 dozen cookies.  

As always, I highly recommend Bread & Wine. It’s one of my all time favorite books. 

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