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|3 stick||butter or margarine, room temperature|
|2 c||white sugar|
|2 c||brown sugar, firmly packed|
|4 large||eggs, room temperature|
|2 tsp||vanilla extract (i usually add more)|
|1/4 c||evaporated milk|
|2 tsp||baking soda|
|1 tsp||baking powder|
|4 c||all purpose flour|
|4 c||old fashioned oats, pulverized into flour in food processor|
|2 c||hershey chocolate chips (1- 11 1/2 oz. bag)|
|1 pkg||white chocolate chip pieces|
|1 c||chopped nuts|
Sauk Village, IL (pop. 10,506)
Member Since Sep 2011
Don't know how this cookie got it's name but it certainly is a very good cookie. I first made this cookie about 15 years ago and fell in love with the taste & texture. I got the recipe from a coworker, and have used it ever since. I also made these cookies for a Church Bake sale, & ran out, so every one loved the moist & chewy goodness. I just bet you will too. In other parts of the country is has many other names, but no matter what you call them, you are sure to be pleased with the taste.I only bake with butter, I feel it enhances the flavor of the baked good.
PREHEAT OVEN TO 350 DEGREES F.Beat butter or margarine in large mixing bowl until light & fluffy.Add eggs vanilla, & salt & beat well.Mix flour baking powder & baking soda in a separate bowl, stir to mix.
Add dry mixture to creamed mixture, gradually mixing slowly, add evaporated milk and mix well. Then mix by hand with wooden spoon.add oats and stir until mixed. Then add chocolate & white chips,coconut, nuts & raisins. Mix well & scoop by tablespoonsfuls onto a greased cookie sheet.
Bake in preheated 350 degree F oven for 7 to 12 minutes, until lightly golden in color with tiny cracks on top of cookies. Leave on cookie sheet about 5 minutes, when you remove from oven they will continue to cook.
NOTE: I USUALLY ADD MORE RAISINS & NUTS THAN WHAT IS CALLED FOR IN RECIPE. But that is a matter of preference. YOU CAN ALSO CUT THIS RECIPE IN HALF. Also note because We prefer a much softer & chewy cookie, I only bake them for 9 minutes.