The proprietors of the Wilderness Place Lodge in Lake Creek, Alaska, are the ones who made these cookies. The chefs at this fishing resort are world-class, and the owners are excellent friends of mine. You’ll be as satisfied by one of these cookies as you would be by a cheeseburger and fries, I guarantee it!
| Prep Time: | 20 mins |
| Cook Time: | 12 mins |
| Total Time: | 32 mins |
| Servings: | 60 |
| Yield: | 5 dozen cookies |
Ingredients
- 2 cups butter
- 2 cups white sugar
- 2 cups packed brown sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons baking soda
- 6 cups quick cooking oats
- 2 cups chocolate chips
- 2 cups chopped and toasted walnuts
- 1 cup coconut
- 1 cup raisins
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- 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.
- 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.
Nutrition Facts
| Calories | 229 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 171 mg |
| Sugars | 16 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This has been my “go to recipe” since I found it on this site a number of years ago. I use a huge plastic bowl that is seldom used for anything else, and mix in whatever combination of dried fruit (usually dried cranberries), nuts, and chips I have on hand. I do cut back on the sugar by 1/2 or 3/4 cup. I usually form it into 5 or 6 logs, chill, then slice and bake one log (on a silicone mat). The other logs are well wrapped and frozen for later use. they make a quick and easy slice and bake cookie when saved this way. I highly recommend this recipe.
I made half the batch and still had 40 medium sized cookies. The only thing I changed was adding a tsp of cinnamon. So delicious! Will def make again.
Good cookie! I recommend halving the recipe. I halved it and it still made 2 dozen. Plus a few extra!
Delicious!
Added 1c coconut, 1 c.walnuts, adjusted recipe to 30 cookies or made 36. Next time try pecans instead of walnuts. Also I added 1t coffee grounds to the last dozen.
Used 1 cup butter and 1 cup coconut oil. Omitted the raisins, and added a couple tsp cinnamon.
I made these cookies many times just as is. everuone wants the recipe. so good.
Great recipe, thanks. I omitted the raisins , doubled the pecans and cut back the sugar to 3 cups. Will add cinnamon next time.
Very tasty! My family loved them & I plan to make them again!
These cookies are so good!!! I thought I needed a double batch but 1 recipe produced all the cookies I needed for today. I can see me making these and freezing and pulling a few out at a time. Here are a few changes I made: Only used 5 cups of oatmeal. It was plenty to make hardy cookies. Substituted chopped dates for the raisins. This recipe is a keeper for sure!!
I made half of the recipe, and my family liked the cookies, which tasted very similar to the oatmeal cookies I make. If I make them again I would definitely add cinnamon. That would make this a five star recipe.
I ate these at the Wilderness Place Lodge a couple of weeks ago!! They are yuuuuuumy!!! Yep! I’m making them soon!
These cookies are absolutely delicious. I wouldn’t change a thing.
These are awesome cookies! I substituted raisins and used diced dates instead. They paired well with the toasted walnut flavour. Be sure to take out of the oven approx. 1-1 1/2, minutes before you think they are done as they truly do set up and turn a bit bown while they’re cooling on the cookie sheet. Makes approx 7 dozen.
I’m the cook, not the baker in our house. I gave them a go, followed the recipe to the letter and they came out great! A very satisfying cookie with something for everybody!
I used about 2/3 of the sugar and used organic unsweetened coconut. The cookies are delicious! I must have used smaller heaping tablespoons because I ended up with just over 100 cookies!
I halved the recipe, turned out perfect. The best oatmeal cookie I’ve ever made.
These are the only cookies, my family requests by name! Since we live in Idaho, we call them Wilderness Ranch Cookies, after a mountainous community near Boise. 🙂 Love them!
Loved these cookies! They are super chewy and delicious. Beware, it makes a lot of cookies. Once I realized how much I had I decided to split the recipe. After adding the oatmeal and prior to adding any chocolate chips or nuts I divided it into 2 bowls. One bowl I made following the recipe as is but for 1/2 the amount. The other bowl I added cranberris, white chocolate chips, and nuts. They were both great!
I made these following the recipe completely. I made them for my husband, but shared them also. Feedback was unanimous! Delicious! I made the full amount, was able to bake some, and still had plenty of dough to freeze. This is an ideal recipe for large get-togethers. I will make these again…many times I am sure.!
Everyone loved these cookies!