This recipe is no secret as it was published by Barb Renner in her Mount Assiniboine Lodge Cookbook. That book is a total lodge classic. I was fortunate enough to get to work with Barb at Talus Lodge, which is owned by Barb's daughter, Sara. Barb and Sepp Renner ran Assiniboine Lodge for 27 years. They are a wealth of knowledge between them. I have made slight adaptions to the original recipe.
3/4 Cup Butter
1 Cup Brown Sugar
1 Cup Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
1 Cup Oats
1/2 Cup Coconut (optional)
1/4 Cup Nuts (optional)
1/4 Cup Chocolate (optional)
Optional substitutes: Raisins, dried fruit, nuts, seeds.
Preheat oven 350F
Step One: Using a paddle attachment and a stand mixer, cream together butter and sugar. When the butter is pale and fluffy, crack in the egg and continue to mix. In a separate bowl, mix together dry ingredients. Add dry ingredients to the butter mixture and mix well.
Step Two: Using a small scoop, portion batter onto a parchment-lined baking tray. Be sure to space them so they have room to spread. 8-12 per tray should work.
Step Three: BAKE! 10-12 minutes. Do not overbake. Take them out of the oven before they are completely cooked because of carryover cooking!
Unpopular opinion: Let cookies cool totally before eating. Fresh cookies are amazing but 'still warm' cookies and mushy and wet and crumbly. Let them cool. It'll be worth the wait.
COOLING: Wire rack.
STORING: Airtight container 3-4 days. (if they last that long)
Thank you for reading this recipe. If you made it this far and you enjoyed it, please share this recipe online. Reposting on social media is the best way to show support!
PEACE AND LOVE Y'ALL!