Valentine’s Day is synonymous with sweets.

Unfortunately for many, this means giving and/or receiving a crappy box of chocolates from the grocery store’s seasonal aisle that is currently sharing space with those Easter marshmallow Peeps.

Here’s a nicer alternative to fruit-filled waxy chocolate. (I’m really selling this one, aren’t I?) Homemade cookies. I’m not talking about your everyday chocolate chip, or even heart-shaped sugar cookies. I’ve got two recipes for you: butterscotch coconut and “best ever” oatmeal raisin.

First, the butterscotch coconut. Unique and delicious. Bake slightly less than 15 minutes and you’ll have a soft, rich cookie. Slightly longer yields crispy goodness. You decide.

That can only be topped by this recipe for oatmeal raisin cookies, which was described by a friend/experience cookie-eater as “The best ever oatmeal cookie. Seriously.” Refrigerate the dough for 20 minutes or so before balling up and baking. The dough will be easier to handle. Another tip: take from the oven a little early and let them continue baking on the pan. Very chewy.

Place them in a nice little decorative box that doesn’t say “Russell Stover” and it’s a Happy V-Day for everyone.

Coconut butterscotchies
Ingredients:
1 1/3 C. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 stick butter
1/2 C. sugar
1/2 C. brown sugar
2 eggs
1/2 tsp. vanilla
2 C. coconut flakes
2 C. butterscotch chips
Directions:
Blend butter with sugars until creamy; add eggs and vanilla. Slowly mix in dry ingredients. Stir in coconut and butterscotch chips. Bake at 325 degrees for 12-15 minutes. Immediately remove cookies from tray to cool.

Oatmeal raisin cookies
Ingredients:
3/4 C. flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. baking soda
1 stick butter
1/2 C. sugar
1/2 C. brown sugar
2 eggs
1 tsp. vanilla
1 1/2 C. oatmeal
1 C. raisins
Directions:
Blend butter with sugars until creamy; add eggs and vanilla. Slowly mix in dry ingredients. Stir in oatmeal and raisins. Bake at 350 degrees for 12-15 minutes.