Email to Sandy Greathouse      

Recipe Categories: Beanbag's HOME PAGEAppetizers Barbecue-Grilling Beverages Breads-Bakery Breakfast-Brunch Cakes-Pies Candy CanningandFreezing Casseroles Cookies COOKIES Crockpot-SlowCooker Desserts Eggs-Cheese Ethnic-Italian Ethnic-Oriental Fish-Seafood Fruits Jams-Jelllies-Preserves MainDishes Marinades-Rubs-Gravies Meats Miscellaneous Pasta PicklesandRelishes Pizza-Calzones Poultry Rice-Grains Salads-SaladDressings Sandwiches Sauces SkilletDishes Snacks Soups-Stews-Chowders Vegetables

Inn Style Cookies




Source of Recipe


Source: The Guest House by Andrea Hurst - Grandma Maggie's B&B


Recipe Introduction


So darn good!


List of Ingredients




1/2 cup unsalted butter, room temperature
1/4 cup white sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla
3/4 cup flour plus 1 T. - separated
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp salt
1 1/2 cups oatmeal (not instant)
1 cup toasted coconut
1/2 cup toffee bits
1/2 cup raisins
1/2 cup bittersweet chcolate pieces
1/2 cup chopped pecans

Recipe



Preheat oven to 350°. In a pan, over low heat, toast coconut until golden (about 10 minutes). Let cool.

In a bowl, toss together toasted coconut, toffee bits, raisins, bittersweet chocolate pieces, and chopped pecans with the 1 T flour. Set aside.

Sift together flour, salt, cinnamon, and baking soda. Beat butter until softened. Add white sugar and beat until blended, then add brown sugar and beat until light and fluffy (about 2 minutes. Add and vanilla, and beat until incorporated.
Add dry ingredients and beat on low speed until blended.

Add oatmeal and coconut mixture and blend well. Place a 1/4 cup of mixture or ice cream scoop for each cookie on a well greased cookie sheet. Bake at 350° for 15-17 minutes. Check at 15 minutes. You can make them smaller if desired.

Makes approximately 18 large mouthwatering cookies.