Wednesday, October 9, 2013


A very nice cookie recipe that will pair well with additions
not in the original recipe. 
I added raspberry flavored chocolate chips
for a whole new taste to this old old standard.
The recipe is from a Mennonite cookbook that has been in my 
collection for decades.
It is unique in that it doesn't have an index.
That means you have to know it well to find what you're
looking for unless you note pages for favorites in the back.
Here is the recipe with expanded instructions.


1 cup butter or margarine, softened
2 cups brown sugar
1 tsp. vanilla
2 eggs

In a large mixing bowl, cream butter, sugar and vanilla together until fluffy.
Add eggs and beat well.

2 cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt

Blend dry ingredients and add to creamed mixture, mix well.

2 cups quick-cooking oats (or large flake oats)
1 cup flaked coconuts
½ cup milk chocolate chips, optional

Stir in oats and coconuts.
Form into balls and place on greased or parchment-lined cookie sheet.
Flatten slightly with a fork or glass.
Bake in preheated 350 degree oven for 10 to 12 minutes or
until lightly browned.
Yield: approx. 3 dozen cookies

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