Marjorie's Chocolate Chip Cookies

(Recipe developed and perfected by Aunt Rosie for her famous cookie pockets.)

2 cups brown sugar

2 cups white sugar

1 tablespoon salt

2 tablespoons baking soda

2 cups unsalted butter (softened, but not melted)

Cream above ingredients until fluffy.

4 eggs

2 teaspoons baking powder

2 teaspoons vanilla (or 3)

3 cups oatmeal

5 cups flour

Add eggs to mixer one at a time, beating after each addition. Add baking powder, vanilla, oatmeal and flour. Mix thoroughly. Depending on your mixer, you might have to finish this chore by hand.

24 ounces Nestles real chocolate chips. White, dark and milk chocolate is a good mix for these cookies.

2 cups coconut flakes (important to keep cookies moist)

Pecans or walnuts (if you want)

Bake cookies for approximately 12 to 15 minutes (13 minutes in my oven). I bake at 375 degrees in my convection oven. The most important thing is not to over bake. Take cookies out of oven and let set on a cookie sheet for a few minutes before removing to counter. Cookies continue cooking on the cookie sheet after it is removed from the oven.

This recipe was developed for cookie pockets. I was taught to weigh the dough to make sure each cookie is the same size. When the cookies come out of the oven, use a small spatula to mold the cookies into a round shape. This recipe makes 50 2.35 oz. cookies. The cookies fit in the 4.75 x 6.5" clear bags (#127542 Bags & Bows). Cookies freeze well.