I get bored following a recipe even if its my own.
I’m making boat loads of cookie dough and freezing it for upcoming events. Of course we have to bake off a few of each kind to make sure it’s as delicious as I imagined. These were winners for sure! Add a pinch of black pepper if you are making them for grown ups.
I also don’t have a stand mixer, just my muscles, so I melt the butter in the microwave first. Oven at 375*
2 1/4 cups Whole Wheat pastry flour
1 tsp. baking soda
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 tsp. salt
1 1/2 tsp. powdered ginger
1 Bag white chocolate chips
1 cup finely diced candied ginger
1 cup butter
1 Tbsp vanilla
– Mix all the dry in one bowl
– cream butter, sugar, vanilla, one egg at a time with good amount of beating to fluff up. Slowly mix in dry. Stir in candied ginger and white chocolate.
About 12 minutes until yum.
Soft oatmeal drop cookies you can feel good about giving your kids, and they still taste like cookies. We are making them while we have a They Might be Giant dance party.
Ingredients: Organic is best.
3 eggs, beaten
1 cup raisins
1 cup chopped unsulphured apricots
1 tablespoon Bourbon Vanilla ( or regular)
1 cup softened butter
1 cup brown sugar
2 1/2 cups whole wheat pastry flour
1 tablespoon cinnamon
2 teaspoon baking soda
2 cups oats
In small bowl combine eggs, dried fruit and vanilla. Cover and chill 1 hour to plump fruit.
Oven to 350.
In medium bowl cream butter, sugar, cinnamon.
Separate bowl for mixing flour and baking soda. Add dry to wet and mix well. Next stir in egg/fruit mix and then oats. Will be stiff, use your muscles.
Drop with teaspoon onto parchment lined pan.
10-14 minutes until slightly golden.
Just finished my fourth while writing this. Tomorrow it’s all about salad. 😉
Update: this recipe makes such a large batch, I’ve taken to rolling 2/3 of it in sheets of parchment and freezing it.