These cookies were created by the owners of Wilderness Place Lodge, in Lake Creek, Alaska. The owners are very good friends of mine, and the culinary creations at this fishing lodge are out of this world! I promise, one of these cookies will fill you as much as a cheeseburger and fries would!

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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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  • In a very large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, salt and baking soda; stir into the sugar mixture until well incorporated. Mix in oats, then stir in the chocolate chips, nuts, coconut and raisins. Drop by heaping teaspoonfuls onto the prepared cookie sheets.

  • Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Let cookies cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

Note

Make sure to soften the butter and get the eggs to room temperature before starting! For plumper raisins, boil in water for a few minutes and cool before adding to batter. If you want to play around with different flavors of chips, feel free. I've found I like milk chocolate morsels better.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

228.5 calories; 3.2 g protein; 28.3 g carbohydrates; 28.7 mg cholesterol; 171.3 mg sodium. Full Nutrition

Reviews (140)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/11/2007
I work as a baker in a very busy cafe and this has become our most popular cookie. Thank you for this wonderful recipe!I always get a nice thick chewy cookie with consistent results everytime. I don't care for raisins, so i have never used them, but always add toffee bits instead for wonderful results. I am not understanding why some of you are getting a flat cookie, but what i do is just make sure i always use butter, make sure it is not too warm, and i never measure it out because 1 lb is 2 cups..no need to measure. I also always make sure to use a shiny aluminum sheet pan (which almost always gives the best results for cookie spreading),and i top it with parchment paper instead of greasing the sheet. I typically use a #40 scoop for reg size, or #20 for jumbo cookies. I Bake them just until set, and they are the perfect size and texture. HUGE seller. Good luck! Read More
(69)

Most helpful critical review

Rating: 3 stars
11/17/2002
I was intrigued by the description of this recipe and was disappointed after I made it. Don't get me wrong it was a decent enough cookie but it's an oatmeal cookie with chocolate chips. Read More
(4)
167 Ratings
  • 5 star values: 133
  • 4 star values: 24
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
02/11/2007
I work as a baker in a very busy cafe and this has become our most popular cookie. Thank you for this wonderful recipe!I always get a nice thick chewy cookie with consistent results everytime. I don't care for raisins, so i have never used them, but always add toffee bits instead for wonderful results. I am not understanding why some of you are getting a flat cookie, but what i do is just make sure i always use butter, make sure it is not too warm, and i never measure it out because 1 lb is 2 cups..no need to measure. I also always make sure to use a shiny aluminum sheet pan (which almost always gives the best results for cookie spreading),and i top it with parchment paper instead of greasing the sheet. I typically use a #40 scoop for reg size, or #20 for jumbo cookies. I Bake them just until set, and they are the perfect size and texture. HUGE seller. Good luck! Read More
(69)
Rating: 5 stars
02/11/2007
I work as a baker in a very busy cafe and this has become our most popular cookie. Thank you for this wonderful recipe!I always get a nice thick chewy cookie with consistent results everytime. I don't care for raisins, so i have never used them, but always add toffee bits instead for wonderful results. I am not understanding why some of you are getting a flat cookie, but what i do is just make sure i always use butter, make sure it is not too warm, and i never measure it out because 1 lb is 2 cups..no need to measure. I also always make sure to use a shiny aluminum sheet pan (which almost always gives the best results for cookie spreading),and i top it with parchment paper instead of greasing the sheet. I typically use a #40 scoop for reg size, or #20 for jumbo cookies. I Bake them just until set, and they are the perfect size and texture. HUGE seller. Good luck! Read More
(69)
Rating: 5 stars
09/19/2003
Okay so I know this is my own recipe but that makes me entitled to a review right??? I had a friend who made these for Bunco one night and she said she makes a batch of the dough rolls it in saran and freezes it. Just slice and bake. There was absolutely no difference in flavor (I have had these so many times I'm definitely and expert...) and the texture was perfect. As another reviewer said these cookies ROCK! I normally make them with heaping tablespoonfulls so the cookies are very large but if you want to freeze them you can make the rolls of dough to be whatever size you want. Read More
(55)
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Rating: 5 stars
11/06/2002
Saw the recipe yesterday and made them this morning - GREAT COOKIES! I actually got 7 doz. cookies using a medium-sized cookie scoop that's probably equal to about 2 Tbsp. Will definitely make these often! Read More
(28)
Rating: 5 stars
11/02/2003
Outstanding cookie! Just be sure to heavily grease the cookie sheets. I lightly greased one cookie sheet and the cookies stuck, so I heavily greased the other cookie sheets with much better results. Read More
(20)
Rating: 5 stars
12/09/2009
As someone who has made tens of thousands of this cookie(chef at WPL for four years), I would like to point out that the original recipe calls for old-fashioned oats, not quick cooking. It gives a chewier, more robust cookie. We used to fly-in Beaver loads of oats each summer from Anchorage. One of the best cookies in my repetoire. Thanks to Judy for creating it. Read More
(14)
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Rating: 5 stars
07/23/2003
I made half a recipe which yielded about 3 dozen cookies. They are so good. Read More
(12)
Rating: 5 stars
01/31/2011
OH MY!! This is one of the very best cookies I've ever tasted! I did use dried cranberries instead of raisins and 1/2 butter - 1/2 shortening and old fashioned oats. YUMMY!!! A Read More
(12)
Rating: 4 stars
11/09/2010
This is a very good cookie not a great cookie. It is basically the recipe on the oats box doubled with an extra cup of white sugar coconut nuts and chips added. I found them greasy too heavy with butter. I made them huge--3.5 oz of dough rolled into balls. They were even better when I put the extra dough in the fridge and cooked them a day later without letting them come up to room temp. They set up thicker this way looked and tasted much better. I do this with cc cookies too--cook them after 24 to 36 hrs in the fridge makes a world of diff in the cookie. Read More
(10)
Rating: 5 stars
01/02/2007
These cookies are the BEST! Don't be fooled by the amount of cookies the recipe makes they just seem to fly out of the cookie tins. I made the original using a cookie scoop. Love that you can also make a fridge rolls; make one day then bake when you need. This one is a wonderful keeper! Read More
(10)
Rating: 3 stars
11/17/2002
I was intrigued by the description of this recipe and was disappointed after I made it. Don't get me wrong it was a decent enough cookie but it's an oatmeal cookie with chocolate chips. Read More
(4)