So by now you probably think I only have one cookbook, Rosemary Brown's Big Kitchen Instruction Book.  I promise you this is not so!  I have a whole bookcase full, however, I cannot prove that to you because, well, my office is known as the disaster zone of our house.  People think I am a neat, clean, person, but that would all change if they entered my office!

In keeping with my recent unplanned theme, I'm referring to my favorite cookbook again for what has become my go-to oatmeal cookie recipe.  These are my dad's favorite, and he is probably already waiting for Father's Day knowing he will get a batch.



Here is the recipe as it is written:

• 1 cup butter
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1 1/2 tsp vanilla extract
• 1 1/2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 3 1/2 cups quick-cooking oatmeal
• 1/2 cup chopped pecans
• 1/2 cup flaked coconut
• 1 cup raisins

Preheat oven to 350 degrees.

Beat butter with both sugars until fluffy.  Beat in eggs and vanilla.  Sift flour with baking soda, salt, cinnamon, and nutmeg, and mix well with butter mixture.  Stir together oatmeal, pecans, coconut, and raisins, and fold into cookie batter. 

Using a small cookie scoop, drop the dough onto parchament lined baking sheets.  Bake for 11 minutes.  Cool for 1 minute on the cookie sheet, then remove to a wire rack to finish cooling.

Makes 6 dozen.