Wilderness Place Lodge Cookies

Although it has been a short week, it’s been very busy. All of a sudden, I realized that I needed to bake some cookies this week! I looked through the recipes that I had pinned, and I decided to make these cookies, Wilderness Place Lodge Cookies. They are the “throw in whatever you have in your cupboard” cookies and that is never bad. These are a cross between a chocolate chip cookie and an oatmeal raisin cookie, with chopped pecans and coconut added in for good measure.

The only variation I made to this recipe was that I used maple pecan crumbles rather than chopped walnuts. I don’t care for walnuts, and we buy beautiful pecans from a farm in Georgia. I had about a cup of their maple pecan crumbles, and I figured that adding maple to these cookies would be ok. Of course, that makes them even more of a fall cookie, but that’s ok with me.

Believe it or not, the ingredients that I list here is half of a full batch. I should have known that would still make a lot of cookies, given that half the recipe still has 4-1/2 cups of flour/oats. My recipe still made five dozen cookies, which is a lot to have in your home! These are such tasty cookies, with the flavors of chocolate and maple, plus the crunch of the oats and coconut. These were quick to make (although maybe I would make a quarter recipe) and such a great cookie.

Wilderness Place Lodge Cookies
1 cup butter, room temperature
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups flour
½ teaspoon salt
1 teaspoon baking soda
3 cups oats
1 cup chocolate chips
1 cup chopped pecans
½ cup raisins
½ cup coconut

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, combine the butter, sugar, and brown sugar. Beat on medium until light. Add the eggs, one at a time, beating well after each addition and then stir in the vanilla. Add the flour, salt, and baking soda to the dough and mix on low until the dough starts to come together. Stop the mixer and add the oats, chocolate chips, chopped pecans, raisins, and coconut. Stir until the dough comes together completely. You may need to mix with a spatula at the end, as the dough may be difficult to mix with the mixer.

Drop the dough by tablespoons onto the prepared baking sheet.

Bake for 10-12 minutes, until golden. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.

Recipe from Kim Brittain via All Recipes