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Bebah's Ultimate Chocolate Chip Oatmeal Cookie Recipe

Bebah is what my kids call my dad, who happens to be famous in our family for his cookies. Other people might know him as an expert carpenter, vintage motorcycle restorer, craft beer brewer, or winemaker, but around these parts he’s the cookie crafter.  My parents have a big glass cookie jar in their kitchen that is always filled with his cookies and someone (Bebah) is always cooking up a batch to ensure the jar is stocked. During our last visit my daughter, Sylvie, walked by the jar and stopped and, in an almost panicked tone, announced that the jar was empty. A silence fell over the house.  Sylvie and her brother Lincoln declared that we must make some of bebah’s cookies immediately. The urgency was felt by all and everyone went running for ingredients. We came back from the pantry and loaded up the counter with everything we needed. The pile was quite large and questions began flowing. Why do we need this and that and the other? The whole family told Sylvie and Lincoln how this recipe began many, many years ago, when the standard oatmeal cookie just wasn’t cutting it anymore. My dad was bored. So he tried adding raisins, then chocolate chips, then coconut, and the list went on. Some things were removed, others added, until the perfect combination hit his taste buds and he exploded with joy. Bebah’s cookie recipe was perfected. Get the recipe for our family cookie of deliciousness after the jump…


  • Flour Explosion 1 of 9
    Flour Explosion
    While lifting the measuring cup out of the bag it flipped up and flew all over Lincoln. Hilarious and only took 5 minutes to clean up.
  • Careful flour pour 2 of 9
    Careful flour pour
  • All the yummy add-ins 3 of 9
    All the yummy add-ins
  • Oats! 4 of 9
    Oats!
  • Stirring in all the good stuff 5 of 9
    Stirring in all the good stuff
  • Making sure it’s mixed well 6 of 9
    Making sure it's mixed well
  • Ready for the oven 7 of 9
    Ready for the oven
  • Proud Baker, Lincoln 8 of 9
    Proud Baker, Lincoln
  • Taste Test 9 of 9
    Taste Test

1 ¼ cups of butter

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla

1 ½ cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

¼ teaspoon nutmeg

2 ½ cups of oats

½ cup shredded sweetened coconut

1 cup chopped pecans

¾ cup dried cranberries

1 cup white chocolate chips

Preheat oven to 375 degrees. Beat the butter and sugar in a large bowl until fluffy. Add the eggs and vanilla and beat for another minute. Measure the flour into a separate medium bowl, then take a five minute clean-up break after your kiddo covers herself, the counter, the floor, and the chair in flour, and try not to breathe too hard while cracking up to avoid inhaling flour (like I did). In the bowl with the flour, combine the baking soda, salt, cinnamon and nutmeg and  whisk well. Pour into the wet ingredients and mix on low until combined. Add the oats and mix to combine. Add the coconut, cranberries, pecans, and white chocolate chips and stir. Drop spoonfuls onto cookies sheet and bake for 9 to 11 minutes, depending on how crisp you like them. Remove from oven and cool for 1 minute on cookie sheet. Remove from sheet and place cookies onto wire rack to cool completely. Don’t forget to eat one or five while still warm. Makes about 35 cookies.

 

Read more from Macki on the Family Kitchen and Being Pregnant!

Follow Macki on Twitter for updates!

More on Family Kitchen:

festive recipes for Rosh Hashanah

12 after-school snack ideas

Munchable lunchable

 

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