My family reached an agreement a few years ago. As everyone has different tastes and favourites, it is hard to accommodate everyone. For example, my Dad loves his baked goods burnt (great for when I slip up) and is not too keen on things that are exceedingly sweet. Where as my Mum and younger brother love everything and anything sweet. But my younger brother doesn't like chocolate. Don't worry, he is being checked out by several doctors to solve out this problem. As for my older brother, he pretty much likes everything except potato salad.
Given all of these preferences, we still reach a common ground when it comes to these cookies. While everyone will eat the baked goods that I pump out of the kitchen regardless of whether it is their favourite, it is nice to see these fly out with these. Whenever I suggest that I am going to only make a third of the recipe because it literally makes a million, they look at me like I am crazy. I put two ziploc freezer bags full of these in the freezer and we had two big cookie tins full. And they lasted in the freezer for probably a day at the most so there was really no point and putting them in there.
Our Cookies (Laura Bush Cookies)
Recipe from a BHG (?) Christmas cookie special magazine
3 cups all-purpose flour
1 tbsp baking powder
1 tbsp baking soda
1 tbsp ground cinnamon
1 tsp salt
1-1/2 cups (3 sticks) butter room temperature
1 1/2 cups granulated sugar
1-1/2 cups packed light-brown sugar
3 large eggs
1 tbsp vanilla extract
3 cups milk chocolate chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped, toasted pecans
Preheat oven to 350ยบ. Mix flour, baking powder, baking soda, cinnamon and salt in small bowl. In large(I mean LARGE) bowl, beat butter until smooth and creamy. Slowly add in sugars until light and fluffy. Add eggs, one at a time, beating until fully mixed after each. Beat in vanilla extract. Gradually add flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. Scoop using whatever size scoop you want onto a baking sheet lined with parchment paper. Depending on the size, bake from 12 to 17 minutes, until edges are lightly browned and rotate sheets halfway through. Remove cookies onto a wire rack to cool. Makes about 6-8 dozen cookies.
Recipe from a BHG (?) Christmas cookie special magazine
3 cups all-purpose flour
1 tbsp baking powder
1 tbsp baking soda
1 tbsp ground cinnamon
1 tsp salt
1-1/2 cups (3 sticks) butter room temperature
1 1/2 cups granulated sugar
1-1/2 cups packed light-brown sugar
3 large eggs
1 tbsp vanilla extract
3 cups milk chocolate chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped, toasted pecans
Preheat oven to 350ยบ. Mix flour, baking powder, baking soda, cinnamon and salt in small bowl. In large(I mean LARGE) bowl, beat butter until smooth and creamy. Slowly add in sugars until light and fluffy. Add eggs, one at a time, beating until fully mixed after each. Beat in vanilla extract. Gradually add flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. Scoop using whatever size scoop you want onto a baking sheet lined with parchment paper. Depending on the size, bake from 12 to 17 minutes, until edges are lightly browned and rotate sheets halfway through. Remove cookies onto a wire rack to cool. Makes about 6-8 dozen cookies.
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