Chocolate Chip Coconut Oatmeal Cookies

INGREDIENTS

• 2 sticks butter, room temperature
• 1 1/4 cups packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups quick-cooking oats
• 2 cups semisweet chocolate chips
• 1 cup shredded unsweetened coconut

DIRECTIONS

Preheat oven to 375 degrees.

In a bowl of a stand mixer fitted with a paddle attachment, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs 1 at a time, and then stir in the milk and vanilla. In a separate bowl, combine the flour, baking soda, and salt. Mix the flour mixture into the sugar mixture just until combined. Stir in the oats, chocolate chips, and coconut. Drop by rounded tablespoons onto an ungreased cookie sheet. Bake 10 to 12 minutes. Cool slightly on the pan before transferring to a cooling rack to cool completely. 

Refrigerator Pickles

Refrigerator Pickles ~from Savoring Time in the Kitchen's Mom 1 cup white vinegar 1 cup granulated sugar 1 cup water 1-2 teaspoons celery seed (I use 2) 1 teaspoon salt 3 cups sliced cucumber 3 small onions, thinly sliced Place sliced cucumber and onions in a large container or bowl.  In a separate bowl, stir vinegar, sugar, water and salt together until dissolved.  Add celery seed.  Pour mixture over cucumber and onions and refrigerate. Keeps for 2-3 months.