Years ago, when Joe and I took our first vacation without the kids, I made this big batch of cookies. I left half for the babysitter and the kids and took the other half with us. They made a nice traveling snack, back when we didn’t have to watch our waistlines. This is a different chocolate chip cookie. The dough may be shaped into a roll, wrapped in plastic, and refrigerated for a week or two, slicing off cookies to bake fresh, or the dough may be frozen for up to six months.
Be warned. This makes a LOT of cookies. You may want to cut the recipe in half.
Famous Nameless Cookies
3 sticks of butter 4 eggs
1/2 cup corn oil 1 teaspoon baking soda
1 pound brown sugar 3 teaspoons baking powder
1 cup white sugar 1 teaspoon salt
1 tablespoon vanilla 1 cup cornstarch
5 cups flour 2 packages chocolate chips
7 ounce package flaked coconut
Toast the coconut on an ungreased cookie sheet at 300F until delicately browned. Stir every five minutes. Do not get too brown. Allow to cool.
Cream the butter with the oil until fluffy. Add sugars, a little at a time, then beat in the eggs. Sift the flour with the salt, baking powder, and cornstarch. Add the dry ingredients, a cup at a time and mix in. Add the toasted coconut and chocolate chips and stir in.
Drop the dough by rounded tablespoonfuls onto ungreased cookie sheets, keeping the cookies about 2 inches apart. Bake at 375F about 12 to 14 minutes.
Let stand on the cookie sheet about a minute before lifting the cookie with a pancake turner. This makes about 6 dozen cookies.