I was lucky growing up to have a mom that baked. We never had store-bought cookies in our lunch – something I whined about as a kid. But I now appreciate what my mom was trying to do. She taught me the difference between pre-made and homemade. She kept me from becoming someone whose recipes include ingredients like “1 box Bisquick” or “instant brownie mix”. (If you’re reading this and feeling offended because you use instant shit, come see me. You can still be saved.) Thanks, mom.
She used to make these cookies all the time when I was a kid. Everyone loved them (obviously) and I am going to share them with you because I’m mama’s little sweetie and I would never deprive you.
These are thinner cookies yet still chewy with an audible crispiness in every bite. They have a lot more depth than your usual cookie yet aren’t overpowered by the spices in them (allspice, nutmeg, cinnamon). They are like your usual oatmeal chocolate chip cookies, but fancier. And, better actually.
I look at this note every time I put on my apron. My mom sewed it for me and she wrote me this note because she is like obsessed with me or something.
- 1 cup butter, at room temperature
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 2 tbsp molasses
- 1 tsp vanilla
- 1 1/2 cup rolled oats
- 1 1/2 cup flour
- 1 cup coconut
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1 tsp allspice
- 1 tsp nutmeg
- 1 cup chocolate chips (I prefer semi-sweet)
First, cream butter and sugars.
Add egg and beat on medium speed until combined.
Add molasses and vanilla.
Roll into balls (do not press down) and bake at 350 degrees for 10-12 minutes (12 for crispier edges).
*If you’ve read this far in the post then you are my mom and you are weeping right now. Get it together, mom.