2 cups sugar
2 cups butter
2 cups brown sugar
2 tsp. vanilla
1 tsp. cinnamon—my personal addition, its so good!
4 cups flour
3 cups blended oatmeal—I usually place the oatmeal in the blender and then measure
1 tsp. soda
2 tsp. baking powder
Toasted coconut—30 seconds in micro
Add whatever sounds good! I put in a bag of white chocolate chips, one bag of semi-sweet chocolate chips, one bag of milk chocolate, macadamia nuts, and candied pecans.*
Bake on 400° 5-10 minutes, watch them carefully, I pull them out when they still look a little raw, because they finish cooking on the cookie sheet when you pull them out.
Now, the trick is to dip the cookies in chocolate when they are cold. So I let the cookies finish cooking for about 4 minutes, then I put them in the freezer until they are cool enough to dip. (its better if they are somewhat hard…)
For the chocolate, I use a double-boiler, and I add a bag of milk chocolate chips, (pr one big symphony bar) and some semi sweet, (not very much) and when it’s finally liquid dip and enjoy! If you have left over toasted coconut I sometimes put it on the chocolate on the cookie. Put them in the freezer to harden for about 15-30 minutes, take out and ENJOY!!
Courtesy of Michelle O and Neiman Marcus