“Most of the shadows of this life are caused by our standing in our own sunshine.”
Ralph Waldo Emerson
My face had not felt the warm rays of sun in days. I felt the weight of the expansive gray skies upon my shoulders as I woke up at dawn one morning. As if on cue, an owl was perched in the tree outside my bedroom window. He was keeping watch. Every step became heavier and heavier each day, walking through the crunchy snow. Trudging through each day just waiting, wondering and dreaming. After all, the owl was a symbol of Athena thought to be the goddess of wisdom and strategy. Feel the weight? Imagine this weight that can turn..
into a magical plan. A plan that suddenly made me perk up and feel a little more in control of things. Real life is crazy sometimes, yes? Adventures, new friends, work, old friends, family, future, possibilities…and on, and on.
The owl visited again. This time, I thought he was guiding me to listen to my intuition. I stopped and finally listened. I turned and went to the kitchen where intuition guided me through the process of light and fluffy buttery mixtures that ended with a soft, folding touch. At this point, I pretty much felt as if I possessed some super power from my new guide. I felt a need to honor this in some way. Chocolate and toasted walnuts grace this cookie but it includes oh so much more than that. Maybe some crazy magical superpowers to help one relax and learn a good, hard lesson in patience. For it was at that moment, folding in the raspberries, chocolate, and coconut that I realized I, in fact, should not run away with the circus. I need to simply listen for awhile and wait for the sun to shine. When the sun drops by to say hello, I will be looking far beyond the shadows.
And the third time the owl visited? I added a drizzle of salted bourbon caramel to the top. Just call me crazy.
This treat is a game changer, a pause button on the crazy of life, and provides quiet time to think. Best enjoyed with a hot cup of tea.
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 3/4 cup white sugar
- 3/4 cup packed brown sugar
- 2 teaspoon vanilla extract
- 2 eggs
- 1/4 cup dark chocolate chips
- 1/4 cup toasted coconut flakes, chopped
- 1/4 cup toasted walnuts, chopped
- 1/4 cup raspberries (I used "Just Raspberries" freeze dried berries)
- Place a rack in the middle of the oven and preheat to 375*. Place the walnut pieces and coconut flakes in a small pan. Gently toast in the preheated oven, shaking frequently, until golden brown. Remove from the oven, set aside, and allow to cool. Line a cookie sheet with parchment paper.
- In a medium sized bowl whisk together the flour, baking soda, and salt. In a separate bowl beat the butter and sugars at medium speed until light and creamy, about 3-5 minutes. Add in eggs, one at a time, mixing well to combine after each addition. Add in the vanilla extract and mix thoroughly. With the mixer on low speed gradually add in the flour mixture until just combined. Add in the nuts, coconut, chocolate chips and raspberries and gently fold until combined.
- Drop the cookie dough by large tablespoonful on the lined baking sheet. Bake, rotating the baking pan halfway through baking, for 10-15 minutes, or until golden brown around the edges.