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Wilderness Place Lodge Cookies

"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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32 m servings 228 cals
Original recipe yields 60 servings (5 dozen cookies)


  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Note
  • 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.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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Read all reviews 127
  1. 150 Ratings

Most helpful positive review

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...

Most helpful critical review

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.

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Least positive

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...

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 ...

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...

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 res...

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+++++

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

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...

These cookies are the BEST! Don't be fooled by the amount of cookies the recipe makes, they just seem to fly out of the cookie tins. I made the original using a cookie scoop. Love that you can...

As someone who has made tens of thousands of this cookie(chef at WPL for four years), I would like to point out that the original recipe calls for old-fashioned oats, not quick cooking. It give...