|Oh baby, here they are!|
(insert squeal here)
Auntie B and Do would send them in a care package every Christmas, along with the Sour Milk Cookies, a post for another day. We also enjoyed them at the cottage and since it is now summertime, cottage time, I wanted to make them. The problem was, I didn't have the recipe.
Enter Ingrid, my crazy awesome cousin, who used to orchestrate dog shows at the cottage. Now you may be thinking, where did they get the dogs at a cottage in the middle of the woods? Yeeeaaaayyy, Dena, Amber and I were the dogs, which she trained and we put on a dog show to raise money to use in town. Oh, yes, and now, would you believe it, Ingrid really does train dogs in her spare time and YES, they are real dogs this time, but back to the story. I got in touch with Ingrid, Auntie Do's granddaughter. Ingrid gave me the total hook up! She had the recipe and gave it to me! THANK YOU!!!!
Ok, so here I am with one of my very favorite cookie recipes in hand and I just had to get started. Thankfully, I had all of the ingredients.
Every year I would look forward to driving up that little path that wound deep into the woods and opened to a little dark log cabin and a lake. Even now, I can feel that tingle of anticipation as we neared the opening in the woods. As I started baking these cookies, heart full of nostalgia, I had the same excited tingle inside.
1 cup butter soft
3/4 cups brown sugar
3/4 cups white sugar
2 cups flour
1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt (if using unsalted butter)
1 tsp vanilla
2 tsp milk
2 cups oatmeal
1 cup chopped walnuts
12oz. chocolate chips
2 cups of crushed cornflakes(it says optional, but I used them)
1 cup coconut (says optional and she didn't use it, so neither did I, but I might experiment next time)
Beat butter and sugar until mixed. Add eggs, vanilla and the milk and mix.
|This is all of the dry, including|
the crushed corn flakes.
Mix dry ingredients in separate bowl.
|I kind of flattened them a little|
before baking because they
Drop by the spoonful onto a greased sheet or onto parchment.
Bake at 375 for 12-15 minutes and then cool on a wire wrack.