There is such a thing as a perfect cookie. I find that when a cookie is chewy - but not too chewy, perfectly baked - and not over-baked, sweet - but not too sweet… that is the perfect cookie.

In my opinion, this recipe makes the perfect cookie.

Anytime someone says anything about Michigan, my mind goes to this cookie recipe. I orginally blogged this recipe in a post I made over 10 years ago, after reading the book Bread and Wine. This cookie recipe was in the book and was from a cafe in Grand Rapids, Michigan called Gaia Cafe (that I heard is no longer in business).

The author, Shauna Niequist, discusses the joy found in life around the table. It’s not all about the food, but it’s about the people you are with and the memories you share. It’s a lot about how I think about cooking and baking… it’s so much more than just the food.

I first made these cookies over a decade ago in my small apartment in law school. I made them again when I moved to St. Louis and I brought them to dinner at a good friend’s home - who sadly is not here on earth with us anymore. I made them again this past weekend with my 4 year old and packaged them up and my daughters delivered to some neighbors. These moments in my life when I made these cookies had memories surrounding it. We don’t always remember the taste of something we eat it at any given time, but we remember how we felt. We remember that moment in time and the people we were with.

It’s about so much more than just the food. Isn’t it? It truly is.

This recipe is flexible. This weekend I used dried Cranberries and Milk Chocolate. You can also add toasted walnuts and coconut- I just didn’t have any on hand since my oldest is allergic to tree nuts.

Enjoy!!!

Gaia Oatmeal Cookies

Makes about 2 dozen, depending on the size

1 stick (½ cup) unsalted butter
1 ½ cups brown sugar
2 eggs
2 tablespoons vanilla
1 ½ cups all-purpose flour
1 ½ cups quick cooking oats
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup shredded coconut (optional)
1 cup walnuts chopped and toasted (optional)
1 cup chocolate chips (I like to use milk chocolate)
1 cup chopped dates, raisins, dried cranberries, or dried cherries

Directions:

Preheat oven to 350 degrees.
Cream together butter and brown sugar. Add the eggs and vanilla and mix well. Add in the flour, oats, baking powder, baking soda, salt, and mix well.
Toast the coconut and walnuts in the oven for about 5 minutes or so, if you are adding them to the cookies. Add them to the mix along with the chocolate chips, dates, and raisins. Mix until combined.
Drop tablespoons on a cookie sheet. Bake for about 12 minutes, or until golden brown.
Let cool and enjoy with all of your favorite people!