It’s good in life to appreciate the simple, the small, the nostalgic. For me, there’s always a bit of a personal “return to simplicity” that happens with every move. We aren’t the best when it comes to “Spring Cleaning”, so we are thankful the military life provides us the opportunity to purge every few years, and this summer is no different. Our home at Vandenberg had lots of kitchen storage and a huge walk-in closet behind the kitchen we lovingly dubbed “the Godmother pantry”. I stored all my bulk ingredients, display items, packaging, most of the decorating items, etc, on the shelving provided plus two additional we purchased.
I took some of the items with me on our trip (I was allowed one box), my small pink mixer, and a tiny folded piece of paper, worn around the edges, with a brainstormed list of items to test for a possible future Godmother menu. I remember writing that list almost two years ago when I had an office job, and Goodie Godmother was a “maybe in a few years” dream.
Seeing the list brought such a smile to my face. I thought I lost it shortly after I made it. Some of the items actually did make it to the Godmother menu, and others, like these coconut oatmeal cookies, remained waiting until the list was discovered once again. And I just knew I had to make them for you, because they were meant to be shared.
So I hope you make a batch or two, and I hope you find a friend, or gather your family around, or a neighbor, or someone who might enjoy a sweet little treat. And maybe one day, in the future, when our life isn’t filled with boxes every few years and cross-country moves, I’ll make you a batch at the Godmother’s bakery kitchen. But these can’t wait that long, so I’ll give you the recipe now, and send a little virtual pixie dust your way, so they’ll turn out just right. 😉
- 2 cups all-purpose flour
- 2 cups rolled oats (not instant or quick cooking)
- 1 cup sugar
- 1 cup unsweetened coconut
- ½ cup raisins
- 1 cup unsalted butter, softened
- ¼ cup honey
- 1 tbsp vanilla extract
- 2 eggs
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- Preheat the oven to 375 F
- Cream the butter and sugar in the bowl of a stand mixer until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating after each addition.
- Add the vanilla extract and honey.
- Sift together the flour, oats, coconut, baking soda, baking powder, and salt in a bowl.
- Slowly add the dry ingredients to the wet, mixing until just incorporated.
- Mix in the raisins.
- Drop by rounded tablespoons onto a cookie sheet lined with parchment paper.
- Bake cookies for 8-10 minutes until the edges are lightly browned.
- Allow the cookies to "set" on the baking sheet for 5 minutes after removing from the oven before transferring to a cooling rack to cool completely.
- Cookies will keep up one week in an airtight container at room temperature. Recipe makes about 3 dozen