Wilderness Place Lodge Cookies

I originally came across this recipe when my family and I went to Wilderness Place Lodge, a fly-out fishing lodge on the banks of Lake Creek, Alaska.  It's a creek, not a lake, and it's name is Lake Creek.  The owners at the time were absolutely wonderful people (well, they still are...), and MAN did they have some chefs!!  Let me spend a day in their kitchen and I'd be a happy, happy woman!

So they gave us the recipe for these cookies, and let me tell you, they are sustenance!  Oatmeal, raisins, chocolate chips, coconut AND walnuts!  One cookie and you're done.  But watch them, because they can be thin sometimes if one little thing isn't right about this recipe.  The eggs need to be at room temperature.  The butter needs to be soft.  And don't dip your spoon in water so the cookie dough slides off easily.  They are a persnickety cookie but they are soooooooo worth it!!

Much thanks to Ed and Judy Sharpe for this creation, as well as their hospitality and love. 

Wilderness Place Lodge Cookies

Ingredients



2 cups butter


2 cups white sugar


2 cups packed brown sugar


4 eggs


2 teaspoons vanilla extract


3 cups all-purpose flour


2 teaspoons salt


2 teaspoons baking soda


6 cups quick cooking oats


2 cups chocolate chips


2 cups chopped and toasted walnuts


1 cup coconut


1 cup raisins


Directions


1.Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.


2.In a very large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, salt and baking soda; stir into the sugar mixture until well incorporated. Mix in oats, then stir in the chocolate chips, nuts, coconut and raisins. Drop by heaping teaspoonfuls onto the prepared cookie sheets.


3.Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Let cookies cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.


FOOTNOTE


Make sure to soften the butter and get the eggs to room temperature before starting! For plumper raisins, boil in water for a few minutes and cool before adding to batter. If you want to play around with different flavors of chips, feel free. I've found I like milk chocolate morsels better.
 
Now, at step 2 where it says "in a very large bowl"...you need to break out the biggest, baddest bowl you have.  Use your roasting pan.  Use a 5-gallon bucket (sanitized, of course...).  Use your hands, for heaven sakes.  Those 6 cups of oats are going to throw your shoulder out if you're not fully prepared.  This makes a LOT of VERY big cookies.  But they freeze well, and keep forever on the counter...that is, if they stick around that long.  You can freeze the dough in logs too, then cut into thick slices and bake.
 
Of course, add your own twist to these cookies.  Play with the goodies, using almonds or pecans, golden raisins, carob chips, you name it.  And you could, if you really, really, wanted to, make this a healthier recipe by using whole wheat flour and all those other healthy changes, but WHY??  Good Lord, that 1/2 cup of oats per cookie is enough fiber to bind you for a month!!