Judy's Cookies
from Judy
"Raj loooves these cookies and he (and Grant) threaten to storm out of the house if there aren't any" - Barbara

1. 12 oz. good oil (I use extra virgin olive oil), covered and put in freezer to solidify, then put in fridge long enuf to soften, so you can get it out of the cup. If you are not concerned about cholesterol or calories, you can use 1 lb. softened sweet butter.
2. When your olive oil is ready (naturally hydrogenated), put it in your Kitchen Aid and add 1 cup EACH of white and (heaped) brown sugar and cream together.
3. Add 4 large eggs and 2 teaspoons vanilla and mix again.
4. Add 2 teaspoons EACH of salt and baking soda and 1/2 cup of toasted wheat germ and mix.
5. Add 2 cups whole wheat PASTRY flour and 2 cups good white flour, mixing briefly after every cup or so.
6. Add 2 cups toasted, unsweetened coconut, 2 cups unsalted, chopped, toasted macadamia nuts and 2 cups (or 1 bag) Guittard semisweet choc chips.
7. Mix in, you may need to mix by hand at end to get everything distributed. Add more flour if needed to get the correct dough consistency for cookies; may need up to 1/2 cup.
8. Cover bowl, chill dough in fridge.
9. Put on non-stick pans or Silpats. I use a 1/3 cup measure, as my boys like large, hefty cookies. 10. Bake at 350' (or 325' if you have convection) for about 15".
11. Let cool on racks, store extras in freezer.