Thursday, April 08, 2010
Yeah, It Was That Kind Of Day-And Two Kinds of Cookies...Because it was that kind of a day...
I love this picture so much, that I've made it my profile picture. Doesn't Danny look like he's thinking:
"I'll get you someday. Just you wait mother..."
Hard to believe that picture is five years old already. Gosh I've become grey since then., I blame the crying.
So. Just when I was feeling like crawling back into bed for a good cry, I logged on and looked at the tracker. I'm not sure what the hell the person searching for "Australopithecus Meat" had in mind, but it sure did give me a laugh. Somebody really ought to punk the Tastespotting people by submitting Australopithecus burgers. I dunno, you could call it a "Juicy Lucy."
Okie dokie, here's the cookie recipes.
Both are from Amish and Mennonite Kitchens. I substituted butter for shortening in both recipes.
For the Oatmeal Cookies:
1 cup brown sugar
1/2 cup granulated sugar
3/4 cup butter
1 large egg
1/4 cup water
1 teaspoon vanilla
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups AP flour
3 cups old fashioned oats
1 cup white chocolate chips
2 cups raisins
Extra grind of salt before baking
Preheat oven to 350 degrees F. Grease baking sheets.
In a a large bowl, cream together butter and sugars. Beat in egg until fluffy. Add water and vanilla. Add salt, baking powder and baking soda. Mix well. Stir in by hand, the oatmeal, raisins and chips.
Drop by spoonfuls onto greased pans and bake 10-15 minutes. Cool on racks. Makes 5 dozen
For the Chocolate Chip Cookies:
1 cup butter
2 cups granulated sugar
4 large eggs
1 cup sour cream
4 cups AP flour
1/2 teaspoon salt
2 teaspoons baking soda
2 packs chocolate chips (I mixed semi-sweet, white chocolate, and milk chocolate)
Preheat oven to 375 degrees F. Grease baking sheets.
Cream butter and sugar until light. Beat in eggs one at at time until well mixed. Add sour cream and mix well. Sift together dry ingredients and add. Fold in chips. The dough is quite soft, so as I made each tray of cookies, I set them in the fridge to firm up-this worked well to keep them from spreading.
Bake 10-15 minutes. Cool on racks. The recipe claims they will be even moister if stored in the freezer first. I'll try that if I don't eat all 8 dozen by myself. I'm having that sort of a day.