A few days ago I had the pleasure of enjoying lunch at The Butterhorn Bakery and Cafe in Frisco, CO, www.butterhornbakery.com. Their baked goods are wonderful.  After having a wonderful sandwich and soup combo for lunch, I took home a sampling of cookies including Ginger, Oatmeal Raisin, Double Chocolate and White Chocolate Macadamia cookies.  Yum!!!

Cracker Jack Cookie

When I returned home, I was in the mood to make cookies.  After a walk down memory lane, via my recipe box, I rediscovered a cookie recipe my sister, Carolyn, gave me over 30 years ago.  It brings back wonderful memories of Iowa family gatherings.  The cookies are chewy and crispy, yet moist.  I will not be a stranger to this recipe any longer!

CRACKER JACK COOKIES

1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups flour
2 cups oatmeal
1 cup coconut
2 cups rice krispies®

Ingredients for Cracker Jack Cookies

• Cream butter and sugar. Beat in eggs and vanilla. Sift flour, baking powder and soda. Mix well. Stir in the remaining ingredients with a wooden spoon. Drop by teaspoon on greased baking sheet.
• Bake at 350 degrees for 10-12 minutes.  Remove from baking sheet and cool.