Time: 1 hour
Makes: 22 – 24 cookies
Music Selection: Sound of Silence – Disturbed
In our home, the only time there is “the sound of silence” is when everyone is eating something so amazing, they can’t talk. They just smile and chew… I follow the Mrs. Field’s approach to make large, soft cookies – must use cold butter (not margarine), keep temperature at under 300 deg F and use an ice cream scoop – bake for 20 mins. These cookies create “silence”. They are that good! You won’t want to share them, but it will make you happy if you do — so make extra, share and be happy all day!
Ingredients
1 ¼ c. brown sugar, packed
¾ c. butter, cold and cubed
¼ c water
1 egg
1 ½ tsp vanilla
3 c quick oats, uncooked
1 c. flour
½ c flaked coconut
½ tsp baking soda
1 tsp cinnamon, ground
½ tsp salt
1 c raisins
1 c chopped nuts – we prefer pecans!
Directions
Line cookie sheet with parchment paper and pre-heat oven to 300 deg F. In mixing bowl, combine sugar, butter, water, egg and vanilla. Using electric beaters, mix until well blended. Add oats, flour, coconut, baking soda, cinnamon and salt. Beat until dough forms. Stir in raisins and nuts.
Using an ice cream scoop, to make large uniform sized cookies, make 8 cookies per sheet and press down each so flat.
Bake for 20 minutes. Put remaining dough in fridge, while each batch bakes. They will be soft. Let them cool before lifting or storing. These cookies will stay amazingly soft – but the key is cold butter and low heat.
A Runny Egg On Top 