Honeymoon Cookies

As you may already know, the Hubster got a pretty awesome internship gig at an incredible animation studio in Portland, OR for the summer. This left me in Savannah by myself on our 3 year anniversary. I knew I wanted to send him something special that would remind him of our honeymoon to Hawaii, so I decided to make an oatmeal cookie with coconut, white chocolate chips and macadamia nuts.

The following recipe is for a double batch. I wanted to be sure send enough for him to share, and have a few for myself to take to a barbecue party here in Savannah.

Honeymoon Cookies (adapted from Quaker Oats oatmeal cookies)

3 cups all-purpose flour
2 teaspoon baking soda
1 pound (4 sticks) butter or margarine, softened
2 cup firmly packed brown sugar
1 cup granulated sugar
4 eggs
2 teaspoon vanilla
6 cups Quaker® Oats (old fashioned, uncooked)
1 package white chocolate chips
1 package chopped macadamia nuts (about 1 1/2 cups)
1 package sweetened flaked coconut

Heat oven to 350°F.

In medium bowl, combine flour, baking soda, cinnamon and salt; mix well. In large bowl, beat butter and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. Add flour mixture; mix well. Stir in oats, coconut, white chocolate chips and nuts; mix well.




Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.





Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.





They turned out nice and chewy and sweet. Next time I'll cut back on the sugar a touch and perhaps add a few more nuts. The coconut and oatmeal gave the cookie a great texture and they lasted quite awhile without drying out.