Recipe by Kim Brittain
"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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packed brown sugar
quick cooking oats
chopped and toasted walnuts
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!
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.
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.
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!
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.
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+++++
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.
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 gives a chewier, more robust cookie. We used to fly-in Beaver loads of oats each summer from Anchorage. One of the best cookies in my repetoire. Thanks to Judy for creating it.
* Percent Daily Values are based on a 2,000 calorie diet.
Wilderness Place Lodge Cookies
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 111
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