What’s more welcome in a lunch bag or lunch box than home baked cookies? Cookies can be symbols of the goodness of home tucked in a lunch to provide a little emotional nourishment along with the repast of physical nourishment. Aww, that sounds so poetic, now doesn’t it?
At least, it’s a little more poetic than the actual feelings that one may feel while searching through a packed lunch with the inner monster saying, “Me want cookies!”
There’s something satisfying about seeing a glass cookie jar on the counter, filled with the workings of at least the last couple hour. That is, if the cookies make it past the cooling stage, to get to the jar, before being snatched up by those drawn to the kitchen by the tantalizing aromas wafting through the house. You might just have to make a second batch to have enough for the cookie jar.
This recipe is similar to one I grew up with…and similar to one my mother-in-law passed on to me. I’ve changed it up a bit, and you certainly have my permission to do the same.
It’s full of oatmealy-coconut goodness. Some of my family prefers these cookies when they are frozen, which is a great way to serve cookies to young children…fewer crumbs! Frozen cookies also mean you’re more likely to be lunch packing ready at a moment’s notice.
- ½ cup butter, softened but still firm
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 ½ cups flour
- 1 tsp salt
- 1 tsp baking soda
- 2 cups quick cooking oats
- 1 cup coconut
Thoroughly cream butter and sugars. Add eggs and vanilla, beat well. Whisk dry ingredients together and mix into creamed mixture. Add oats and coconut; mix well. *Chill dough for an hour. Shape into balls, flatten each ball slightly with a glass dipped in sugar. Bake at 350 degrees for 10 minutes.
*If you are in a big hurry, and really must skip the chilling step…add some more flour, probably about ½ cup. And don’t press them with a glass. The cookies will tend to flatten out more…but if you’re in a hurry, ya’ do what ya’ gotta do, right?