Wilderness Place Lodge Cookies Recipe - Allrecipes.com
Wilderness Place Lodge Cookies Recipe
  • READY IN 32 mins

Wilderness Place Lodge Cookies

Recipe by  

"These cookies were created by the owners of Wilderness Place Lodge, in Lake Creek, Alaska. The owners are very good friends of mine, and the culinary creations at this fishing lodge are out of this world! I promise, one of these cookies will fill you as much as a cheeseburger and fries would!"

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Ingredients Edit and Save

Original recipe makes 5 dozen cookies Change Servings
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  • PREP

    20 mins
  • COOK

    12 mins
  • READY IN

    32 mins

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 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.
  3. 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.
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Footnotes

  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 10, 2007

I work as a baker in a very busy cafe and this has become our most popular cookie. Thank you for this wonderful recipe!I always get a nice thick chewy cookie with consistent results everytime. I don't care for raisins, so i have never used them, but always add toffee bits instead for wonderful results. I am not understanding why some of you are getting a flat cookie, but what i do is just make sure i always use butter, make sure it is not too warm, and i never measure it out because 1 lb is 2 cups..no need to measure. I also always make sure to use a shiny aluminum sheet pan (which almost always gives the best results for cookie spreading),and i top it with parchment paper instead of greasing the sheet. I typically use a #40 scoop for reg size, or #20 for jumbo cookies. I Bake them just until set, and they are the perfect size and texture. HUGE seller. Good luck!

 
Most Helpful Critical Review
Nov 17, 2002

I was intrigued by the description of this recipe and was disappointed after I made it. Don't get me wrong, it was a decent enough cookie but, it's an oatmeal cookie with chocolate chips.

 
Sep 19, 2003

Okay, so I know this is my own recipe, but that makes me entitled to a review, right??? I had a friend who made these for Bunco one night, and she said she makes a batch of the dough, rolls it in saran and freezes it. Just slice and bake. There was absolutely no difference in flavor (I have had these so many times I'm definitely and expert...) and the texture was perfect. As another reviewer said, these cookies ROCK! I normally make them with heaping tablespoonfulls, so the cookies are very large, but if you want to freeze them, you can make the rolls of dough to be whatever size you want.

 
Nov 06, 2002

Saw the recipe yesterday and made them this morning - GREAT COOKIES! I actually got 7 doz. cookies using a medium-sized cookie scoop that's probably equal to about 2 Tbsp. Will definitely make these often!

 
Nov 02, 2003

Outstanding cookie! Just be sure to heavily grease the cookie sheets. I lightly greased one cookie sheet and the cookies stuck, so I heavily greased the other cookie sheets with much better results.

 
Jan 31, 2011

OH MY!! This is one of the very best cookies I've ever tasted! I did use dried cranberries instead of raisins and 1/2 butter - 1/2 shortening and old fashioned oats. YUMMY!!! A+++++

 
Jul 23, 2003

I made half a recipe which yielded about 3 dozen cookies. They are so good.

 
Nov 09, 2010

This is a very good cookie, not a great cookie. It is basically the recipe on the oats box doubled with an extra cup of white sugar, coconut, nuts and chips added. I found them greasy, too heavy with butter. I made them huge--3.5 oz of dough rolled into balls. They were even better when I put the extra dough in the fridge and cooked them a day later without letting them come up to room temp. They set up thicker this way looked and tasted much better. I do this with cc cookies too--cook them after 24 to 36 hrs in the fridge, makes a world of diff in the cookie.

 

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Nutrition

  • Calories
  • 228 kcal
  • 11%
  • Carbohydrates
  • 28.3 g
  • 9%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 171 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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