Salted chocolate cookies with ginger and coconut

Any day could be a day to thank Mom, especially if she hands you one of these delicious cookies.

In Praise of Leftovers
These cookies are so good you'll thank your mother.

Editor's note: In Praise of Leftovers posted the recipes for these cookies on Mother's Day. We thought the mother's wisdom and recipe were just too good to wait another year before we shared them with Stir It Up! readers. Besides, every day is a good day to thank Mom, and have a fresh cookie, hot out of the oven.

These really are worth reading about. Stay on the line.

As you must know by now, food is the way for me to talk about everything else. And since tomorrow is Mother's Day, I've got a few things on my mind.

As I've become a mother, I've found I have really mixed feelings about Mother's Day. I look forward to the cards my kids make me, and if I'm lucky Wyatt will write me a poem. I look forward to lounging around in the morning and sometimes reminiscing about having babies or what life was like before half of my budget went to Target.


There should be a Women's Day instead of Mother's Day. A day to honor whatever thoughtful choices we have made in our lives. 

Deciding not to be a mother is full of integrity. And brave. Our culture puts so much emphasis – overtly and subtly – on motherhood as the fulfillment of womanhood. I have been blessed, over and over again, by women in my life who are not mothers. They have more energy for their work in the world. They seem less distracted, and they have a lot of love left for my children!

The maternal spirit comes in many forms. It's in godmothers and godfathers. It's in anyone who lovingly takes care of children for a living or as a favor. It shows whenever there's care for another person. It shows in our care for our pets, too. You don't have to actually be a mother to experience all that love going around.

My children don't owe me anything. I don't need to be thanked for bringing them into the world.

The biggest reward of motherhood is the relationships. And that can come in so many ways other than motherhood! No matter how it comes, it's still something we have to choose every day. I could co-habitate with my children, feed and clothe them, AND go to all their soccer games and still not really be in a relationship with them. You can be a loving aunt on the other side of the country and REALLY have a relationship if you're take the time for it. Surprise! Intention is the key. There are so many ways to have deep, intentional relationships with children or others in our lives, but it all requires work.

Happy Mother's Day to my mom. Thank you for all the beautiful picnics our family went on, and your love of surprises. Thank you for being there when my children were born and being a fantastic grandparent. Thank you for your great style, your appreciation of beauty, and bringing the party with you wherever you go. I love you.

Happy Mother's Day to these cookies. How's that for a transition? I really wouldn't mind being a direct descendent of these chewy, spicy, morsels. That wouldn't be a bad lineage. And, fittingly, these are my Mom's chocolate chip cookies with some variations.

Salted Chocolate Cookies with Ginger and Coconut

This dough needs to be refrigerated, so plan ahead a bit. No mixer needed here. As with most cookies, watch them very carefully in the oven and take them out before they look done.

2 cups old fashioned oats

1-3/4 cups flour

1 teaspoon kosher salt

1 teaspoon baking soda

1 cup brown sugar

1/2 cup white sugar

1 egg plus one egg yolk

1 cup (2 sticks) melted unsalted butter, cooled

1 cup unsweetened coconut chips (large flakes)

1/2 package (or more) dark chocolate chips

1/3 cup chopped candied ginger

Some flaked salt for tops 

1. Combine oats, flour, salt, soda, and sugars in medium mixing bowl. Add egg, egg yolk, and cooled melted butter and stir until almost combined.

2. Add coconut, chocolate chips, and ginger, and stir until just mixed. Refrigerate dough for an hour.

3. Heat oven to 350 degrees F.

4. Form dough into balls (about 2 tablespoons per ball) and set onto a parchment-lined cookie sheet. Press a bit of flaked salt into the tops of each cookie.

5. Bake for 9-11 minutes, or until they're just baked. Remove from oven and cool.

of stories this month > Get unlimited stories
You've read  of  free articles. Subscribe to continue.

Unlimited digital access $11/month.

Get unlimited Monitor journalism.