Cookie Break

Cook's Notes:There are some days when the news becomes information overload and a pause is in order. So today I declare it's time for a cookie break. My pantry needed overhauling and reorganizing. Time to bake when I actually have the needed flour, eggs and butter. The rest of the recipe ingredients came from the pantry. My original intention was making a straight forward Oatmeal Raisin Cookie recipe until my husband intervened. He noticed his favorites, small bags of chocolate chips, coconut and nuts just sitting there on the shelf. He suggested they'd make great additions. And so a new recipe evolved Oatmeal Raisin Cookies with  Chocolate Chips, Toasted Coconut and Nuts. 
Recipe adpated from NY Times Cooking and makes 36-2 inch cookies. YUM! YUM! 

Crispy Oatmeal Raisin Cookies with Chocolate Chips, Toasted Coconut and Nuts
Cooking Tip: Always keep dough chilled .
Ingredients: 

• 1 cup (2 sticks) butter, softened, more for pans
• 1 cup dark brown sugar, packed
• 1/3 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1- ½ cups all-purpose flour
• ¾ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon Saigon cinnamon or 3/4 teaspoon ground cinnamon
• Dash gound nutmeg
• ¼ teaspoon ground cardamom or ground ginger
• 2-1/2 cups rolled oats (not instant)
• 1- ½ cups raisins
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped walnuts
• 1/2 cup toasted coconut

Directions: 

• Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
• In a separate bowl, use a whisk to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom or ginger. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats, raisins. chips, toasted coconut and nuts.
• Place bowl in freezer for 30 minutes. 
• Line two baking sheets with parchment paper or silicone liners. Preheat oven to 375 degrees. 
• Use a cookie scoop or large tablespoon, scoop out dough and roll dough with floured hands into two inch ball.  Place on prepared baking sheet leaving at least 2 inches between each cookie.
• Bake until cookie edges turn golden brown, about 9 to 10 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.
  

Looking for a craft project? This cake stand in photo took very little time to make. It was  inexpensive as the plate and a sherbert glass were purchased from the thrift store. Micheals carries a special glue that adheres the glass to a plate. Hand wash is recommended. Other type of glassware works well e.g. martini glass