Can't resist Oatmeal Cookies

When you take the boat to Little St. Simons Island, a privately owned island off the coast of St. Simons Island, GA, you land on an 11,000-acres where only 32 guests at a time can walk its 7 miles of beach, bicycle its paths, observe eagles and roseate spoonbills nesting and enjoy naturalist-led excursions.

This all-inclusive escape provides guests with gourmet and seed-to-table fare, wine, beer, soft drinks, and use of all equipment from bikes to fishing tackle.

Even sun screen and bug repellent fill caddies outside your cabin door.

On a recent stay, Ashley Joyce, pastries and sous chef, kept us reaching into the cookie jar for her oatmeal cookies.

Naturally, I asked for the recipe, which doubles beautifully.

Little St. Simons Island Oatmeal Cookies

1 lb. butter
1 cup sugar
2 cups brown sugar

4 eggs
2 tsp.vanilla
3 cups flour
6 cups rolled oats
2 tsp. baking soda
2 tsp. salt
1 TBS. cinnamon
3 cups Craisons

Cream together the butter and sugars until light and fluffy. Add in the eggs one at a time, scraping the bowl down after each. Add vanilla and the dry ingredients until combined. Finally, fold in the Craisins.

Place an ice cream scoop or full tablespoon of batter on baking sheet. Bake at 350 degrees for about 10 minutes until browned.

Cookies freeze well.