Mona’s Mother’s Mother’s Best Friend’s Favourite Cookies
I feel like I’ve been neglecting you guys as much as everyone-thing else these days, and I want to bake you a batch of cookies.
Perhaps it’s because the days are so long, the nights so hot and short, the birds holding their morning raves outside the window promptly at 5 am, that makes June seem so manic. I’ve had more projects on my plate than usual lately, and wound up on crutches last weekend – a totally undramatic injury triggered by standing up from the table out at Mount Engadine Lodge after dinner of bison short ribs and crispy, cheesy polenta. They’re known for their moose population out in the marsh between lodge window and Rocky Mountains, and I kept jumping up, hoping to catch one in the setting sunlight. So when people ask how it happened, rather than tell a tale of cycling or mountain climbing, I have to confess that I indeed injured myself (torn tendons or something in my knee – I’ll know more next Tuesday) over food and Instagram. Typical.
(On the upside, the emerg at the Canmore hospital is very empty on Saturday mornings, and the drive to it is beautiful past the Spray Lakes.)
I wasn’t in the market for a new cookie recipe, but as I’m sure you’ll understand, I was lured in by the name. How could I not make them? They come, of course, from an old Best of Bridge – Enjoy! I believe – the yellow one. I have to confess they didn’t call for chocolate, but oatmeal chocolate chip cookies are the very best (or can be – love the one you’re with, right?), and the coconut was even more reason to go that route. But like any great drop cookie, you can add what you like or what you have. I’ll further admit that this week, hobbling around on a swollen leg, trying to maneuver crutches (which has high entertainment value for those in sight of me), Mike cooked dinner twice (hot dogs + egg sandwiches) and last night I ate Rice Krispies.
This is the sort of cookie recipe that has the potential to become a resident cookie, a know-by-heart formula that’s standard for camping and lunchboxes and end-of-year school parties.
And also, on some days, dinner.
Mona’s Mother’s Mother’s Best Friend’s Favourite Cookies
AuthorJulie
Preheat oven to 350°F.
In a medium bowl, beat the butter and sugars until fluffy. Beat in the egg and vanilla.
Add the flour, oats, coconut, baking powder, baking soda and salt (stir together first if you like), and stir just until blended. If you like, add some raisins, chopped nuts, and/or chocolate chunks or chips as you mix.
Drop by the large spoonful onto a parchment-lined baking sheet. Bake for 12-15 minutes, until golden. Transfer to a wire rack to cool. Makes about 2 dozen cookies.
Ingredients
Directions
Preheat oven to 350°F.
In a medium bowl, beat the butter and sugars until fluffy. Beat in the egg and vanilla.
Add the flour, oats, coconut, baking powder, baking soda and salt (stir together first if you like), and stir just until blended. If you like, add some raisins, chopped nuts, and/or chocolate chunks or chips as you mix.
Drop by the large spoonful onto a parchment-lined baking sheet. Bake for 12-15 minutes, until golden. Transfer to a wire rack to cool. Makes about 2 dozen cookies.
Hey, thanks for the cookies, Julie!
When I started reading the recipe (ratio of butter to sugar), I was thinking it might be Phoebe’s family’s secret recipe. But, no! these are different… less flour? anyhow, they look like they spread out to a deliciously thin cookie.
Sorry you’re on the injured list. There really is no good time for that to happen.
Hah, I love when people give the recipes names like that! Despite being someone I hardly know’s favourite, it still makes them just that little bit more special 🙂
They look delicious too! Thanks for the recipe, and I hope you have a wonderful weekend 🙂 x
Yum! These look delicious. I’m going to have to find my Best of Bridge cookbooks and look through them. Received them as a present when I first moved out on my own and for a while, they were my go to cookbook.
Hope you mend quick and are not in a lot of pain!
I am always up for a good cookie. And you know if it was past through that many people it is a good cookie.
Well, since you’re having to sit more than usual, care to add some commentary on quick oats vs. (what’s the opposite? long? large?)? I don’t buy the quick-cooking oats and find my cookies work out just fine, regardless of what the recipe calls for. What are your thoughts?
Many thanks for this amazing recipe. That’s exactly what I was looking for. My friend enjoys these cookies, so I’ve decided to bake him some. I am extremely grateful to him for recommending the best writer for my research paper at ResearchPaperOnline
Perfect timing! Was just wanting to make some oatmeal raisin cookies for my husband.
These were John’s (my husband) Uncle Wayne’s favourites. When he died a couple of years ago at age 82, his daughter asked some of us to bake a batch to bring along to the memorial gathering. So for us, they’re “Uncle Wayne’s Favourite Mona’s Mother’s Mother’s Best Friend’s Favourite Cookies’!
I made a batch of these today. Rolled and froze the majority ( For my own protection). I did bake 4 cookies and they are excellent. Nice spreading thin and chewy cookie!
Oh dear goodness these are wonderful cookies. My husband and I ate way too many of these and I only made them today.
I remember making these (that name’s hard to forget) and I also remember they were very good. Worth digging out!
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Best flipping cookies ever!!! I remember years ago raiding my girlfriend’s mother’s freezer and coming across these cookies , but without the chocolate chips., and was amazed . I found the recipe in Best Of Bridge, but you perfected them with the Chocolate chips .. Thank you for the best cookies ever!! I love them because they are thin, crisp and absolutely psycho delicious.. Mwah!!!
Ha! You perfectly summed them up Bonnie! Now I have to go make another batch…!
I grew up with these. I’m now 47 years old and was surprised to see them online!! Thanks for posting!
Blast from the past, hey??