I think we can all agree the jet lag is kind of the worst. I have moved across the world again—back to the U.S. Needless to say, that is a very tiring and intense thing to do. Thank goodness I came straight into the loving arms of my mother’s comfort food. While I’ve been recovering and dealing with the nightmarish logistics of re-setting up my life, I’ve left 2.0 all by herself out in the blogging wild. She’s been handling it like a champ, which just goes to show just part of the reason why I call her 2.0—she’s the best Caroline around!
It was a close friend’s birthday yesterday, and since I show my affection with baked goods, I made cookies for his gift. My mama and I were looking up recipes and this one stuck out to us. The origins of this recipe are kind of murky, so I have no idea who to credit, but we combined this recipe with another one I had back in the archives. And considering the reaction of the birthday boy, I’d say we found a winner! I want to make these again, this time with macadamia nuts for an even bougie-er cookie.
1 cup butter (room temp.)
1 cup brown sugar
1 cup sugar
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 1/2 cups oats
1 3/4 cups coconut
1 1/2 cups chocolate chips
(consider macadamia nuts, about 3/4 cup)
Preheat oven to 350 degrees.
Cream butter and sugars until light and fluffy; add eggs, one at a time; add vanilla.
In a separate bowl mix together the flour, baking soda, baking powder and salt. Add to the butter mixture until just mixed. Lastly, add the oats and chocolate chips (and nuts, if desired).
Scoop on to tray using a 2 oz. cookie scoop and cook, one batch at a time for 12ish minutes. Makes approximately 3-dozen cookies.