Big Thank You Cookies

A Big storm requires a BIG thank you, especially when you rely entirely upon others to answer your call for help!

28 inches. That’s the official total for how much snow my area of the state received. Some were higher–my mother-in-law’s town struggled under 40 inches of the white stuff–but most of us were in the 2-3 feet range, which is unheard of in Connecticut. Flatlanders don’t get snow like this!

Since my orthopedic surgeon warned me not to handle snow removal myself unless I’d like to have spinal fusion–and NO, I do NOT want spinal fusion–I was in a bit of a quandary. The Big Guy was on a ski trip in Maine and I was trapped in my house with two wildly rambunctious kids. There was a travel ban in effect until 4PM on Saturday and it started to seem like there was no hope of emerging from my abode again until spring melted away all remants of Nemo. Charlotte. Clusterfluff. Whatever they were calling it.

Luckily, my knight in shining armor arrived Sunday morning. Two of them, in fact–who said chivalry is dead? My father-in-law and brother, with shovel and snowblower in hands, managed to find pavement again after 5 hours of labor. 5 hours of digging and blowing and sweating with real exertion. I am eternally grateful for their setting me free from the prison my home had become!

How do I show my gratitude? Baking, of course! Cinnamon buns and cookies and bread. Well, the bread ran into a snag when I lost power late in the afternoon. But I was able to send each home with a goody bag of some of the best cookies I have made. A very small gesture after all they have done for us. THANK YOU!

These are crispy on the outside, chewy on the inside, and just plain yummy. Comforting and homey, with the most wonderful aroma while baking. They’re sure to raise anyone’s spirits, even if you’re buried under more than two feet of snow! I better bake another batch. Today brings freezing rain and rain–who knows what kind of mess will await when all that snow starts melting and then freezing again. Such is life in New England.

(I also owe a big thank you to Kerrygold USA! Without their gracious gift of 10 bars of the best butter you can find, I would not have had the proper building blocks for this delicious treat! Thank you, Kerrygold! Some save their pennies for rainy days: I save my gold for the snowy ones.)

Big Thank You Cookies

inspired by Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Cookie

Servings 40

Ingredients

  

• 3/4 cup 12 Tablespoons Kerrygold unsalted butter
• 1/2 cup vanilla sugar
• 1/2 cup raw turbinado sugar
• 1/2 cup light brown sugar lightly packed
• 2 large eggs
• 1 teaspoon bourbon
• 1 1/4 cups unbleached all purpose flour
• 3/4 cup old-fashioned rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup bittersweet chips
• 1 cup pecan halves toasted and chopped roughly
• 1 cup unsweetened shredded coconut

Instructions

 

• Preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars, beating for several minutes until light and fluffy.
• Beat in the eggs, one at a time.
• Mix in the bourbon.
• Add the flour, oats, baking soda, and salt, mixing on medium-low until just combined.
• Remove bowl from mixer and stir in the chocolate chips, pecans, and coconut.
• Portion out on prepared baking sheets using a medium cookie scoop and spacing at least 2 inches apart (I staggered and was only able to fit 8 cookies per sheet, in rows of 2, 1, 2, 1).
• Bake for 12-14 minutes, or until lightly browned.
• Leave on baking sheet for 1 minute, then transfer to wire rack to cool completely.

Disclosure: I am member of the Kerrygold Food Blogger Network and was provided with free Kerrygold unsalted butter, which was used to make this recipe. All opinions and photographs remain my own, unless otherwise stated.