Goodness and Light

Hey Betty.

Yeah, babe… I’m talkin’ to YOU!

Betty… not Black Betty, blam-de-lam, she’s from Birmingham. Blam-de-lam, way down in Alabam…

Butchu!

Betty Crocker!

Yeah, hon… I’m talkin’ to YOU!

Sorry, baby.. but you ain’ got the “ultimate chocolate chip cookie recipe.”

No ma’am, you don’t.

Bye, bye.

This may not be the “ultimate” cookie, but if it’s not, it’s the penultimate.

HERE’S the cookie recipe!

THE ULTIMATE OAT COOKIE

1 1/4 c. butter 1 c. firmly packed brown sugar 1/4 c. granulated sugar 1 tsp. vanilla 1 egg 1 1/2 c. all-purpose flour 1 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 3 c. oats (quick or old-fashioned) 1 c. or 2 sm. boxes fresh, soft raisins 1 c. shredded coconut 3/4 c. walnut pieces (not too small) 1 c. chocolate chips (optional) I use butter. Mix butter and sugars. Beat until light and smooth. Mix in egg and vanilla.  In a separate bowl, combine flour, baking soda, salt, cinnamon and nutmeg. Add to butter mixture. Stir in well. Add oats, raisins, walnuts, coconut and chocolate chips. (I usually add the chocolate chips to only half of the batter; that we get 2 kinds of cookies.) Make golf-ball size cookie mounds. Do not roll them into balls like meatballs; they must be loosely set on cookie sheet to be soft and chewy. Bake about 15 minutes in a 350 degree oven. Check when you take them out to see if bottom of cookie is browned. They may need to go in for several more minutes, but be sure not to over bake. Store in covered container, Tupperware preferred. People always say “You should sell these cookies!” They are very good, but big!