There were so many things about the Inn at Sonoma that we enjoyed while we were staying there.  Among them were the awesome breakfasts, the happy hour, the way that they made the bed for you...complete with an adorable teddy bear, and of course the cookie jar.  Every day, fresh baked cookies were put into a jar and left out on the table for the guests to enjoy as they walk by.  It only made sense that in their cookbook, there was an entire chapter dedicated to the types of cookies in the cookie jar.

While we were away, one of my good friends and her husband had their baby two weeks earlier than expected.  I was so excited when she sent me a text with the announcement, even though it was only 4am in San Francisco!  I couldn't visit them at the hospital with the rest of my friends, but that is OK because it gave me a chance to catch up with them at their house in a more relaxed atmosphere.  I brought lunch for the new mommy and I, and of course a gift for the little guy.  Oh, so how do these two stories connect?  I decided to make cookies to take along with me as well.  I figured that the new parents might need a little pick me up after all the sleepless nights a new baby can bring.  I got this recipe from the "Cookie Jar" chapter of the Four Sisters Inns Cookbook.

1 cup Sweet Butter, softened
2/3 cup Brown Sugar, packed
2/3 cup Sugar
1 Large Egg
1 teaspoon Vanilla
1 3/4 cups Flour
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 pound Semi-Sweet Chocolate Chips
1 1/2 cups Rolled Oats
1 cup Sweetened Grated Coconut
1/2 cup Pecans, chopped coarsely

In a large bowl, cream the butter and sugars until fluffy.  Add the egg and vanilla.  Using a wooden spoon, stir in the flour, baking soda, and salt and mix thoroughly.  Stir in the chocolate, oats, coconut, and pecans.  Place large teaspoonfuls onto a greased cookie sheet and bake at 375 degrees for 12 minutes.  Makes 3 dozen cookies (but I made 32 cookies and an 8-inch cookie "cake").