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Recipe Tue Nov 02 2010

Where the Cookies Waited

P1030504.JPGSome of my best memories are from summer weekends spent with my family at our cabin in northern Minnesota. When I was younger we'd drive up on Friday nights - late enough so my parents could enjoy a peaceful drive with my brother and I asleep in the back.

When we'd get there, my grandma and grandpa would be up waiting for us and, in a groggy haze, we'd run through the darkness, trying to dodge the clouds of mosquitoes, into the cabin and without fail there would be fresh-baked cookies waiting for us. Chocolate chip, peanut butter, cinnamon and, my favorite, coconut oatmeal.

When I was a kid, not much could beat eating cookies at midnight. As I got older, I ate them for breakfast, using the excuse that the main ingredient was oatmeal. Now, I eat them whenever I want and I'm giving you this recipe so you can do the same. Enjoy.

Coconut Oatmeal Cookies

1 cup white sugar
1 cup brown sugar
1 cup melted shortening
2 eggs
1 cup coconut (I use organic, non-sweetened)
1/2 teaspoon baking soda
1 teaspoon vanilla
1 cup flour
4 cups oatmeal
Handful of chocolate chips (optional)

Mix sugars with shortening and eggs. Add dry ingredients and vanilla, mix well. Roll into balls, place on a cookie sheet and bake at 350 degrees for 10 minutes.

 

getupmom / November 5, 2010 11:56 AM

Do you use Crisco-type shortening? Or are you using butter or margarine?

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Craft Beer, Community and Creativity: An Interview with Locally Brewed Author Anna Blessing

By Christina Brandon

In the introduction to Locally Brewed: Portraits of Craft Breweries from America's Heartland, author and photographer Anna Blessing writes that she wants "to tell the story of the people behind the beer."
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