Chocolate Chip Oatmeal Cookies

Ingredients

1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1  1/2 cups quick cooking oats
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup raisins
1 cup walnuts
6 oz. semi-sweet chocolate chips
1/2 cup flaked coconut

Directions


In the large bowl of an electric mixer, beat together the butter, sugars, eggs and vanilla until mixture is light, about 2 minutes.  Stir in remaining ingredients until blended.  Drop batter by heaping tablespoonful on a greased cookie sheet.  Bake at 350 degrees for about 10-12 minutes or until cookies are very lightly browned.

Coconut Thumbprint Cookies with Salted Caramel

Hide these cookies!  If you don't they won't last long.....

Ingredients

• 3 sticks unsalted butter, room temperature
• 1 cup sugar
• 1 1/2 teaspoons pure vanilla extract
• 3 1/2 cups all-purpose flour
• Table salt
• 2 large eggs, lightly beaten
• 12 ounces sweetened flaked coconut
• 44 small soft caramel candies (12 ounces), such as Kraft
• 6 tablespoons heavy cream
• Large, flaky sea salt, such as Maldon

Directions

1. Preheat oven to 350 degrees. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla. With mixer on low, gradually add flour and 1/2 teaspoon table salt, and beat to combine. Press dough together in plastic wrap, then roll into 1 1/4-inch balls. Dip each ball in beaten egg, and roll in coconut. Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb. Bake for 10 minutes, then remove sheets from oven, and re-press indentations. Bake cookies until golden, 9 to 10 minutes more. Let cool on wire racks. Repeat with remaining dough.
2. Place caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon into indentations in cookies, and sprinkle with sea salt. Rewarm caramel if it hardens before all cookies are filled.

Cook's Note

Store in airtight containers for up to 2 days.