Oops, I think I did. Here we took off on our trip, I showed pictures of ALL of the stuff that I packed, but didn’t tell you what was in those sacks. Pshaw!
My DH (darling, dear, dazzling, debonair, dashing – husband) just LOVES chocolate chip cookies. The past few times that I’ve made them though they were just, meh. So I did several searches over a number of days on many, many sites and found a Land O Lakes recipe and gave it a shot.
They came out better than I could have imagined. Crisp on the exterior and nice and chew on the inside, I even liked them. Here’s the best part, I stored them in a zip top freezer bag for transport and they STAYED that way.
Speaking of the journey… I didn’t want our goodies to get smushed in the hub-bub-bub, ya’ know? So I made up two cookie tins (I just can’t leave well enough alone). The computer and printer came in handy making custom labels for the cans, cute huh?
My personal favorite of ALL times is an old fashion Oatmeal cookie.
It’s just me I guess, but I always want to play around with a recipe. I have used the Quaker Oats Vanishing Oatmeal Raisin Cookie recipe that I had printed out YEARS ago. But wait, there’s something different about this new one on line… the butter as well as sugars are in different proportions.
Rather than raisins, I prefer tart dried cherries; I spray my knife with cooking oil and chop them roughly first.
Then I mix them into the oats, so that they don’t clump up in one huge chunk.
My new Chocolate Chip cookie recipe recommends resting the dough overnight, so I figured that would work just as well for the Oatmeal ones.
I would rather have bars than drop cookies, mainly because their so nice and chewy, why not make a good thing better. I press the dough into a 9×13 inch pan lined with parchment, held down with alligator clips, smart. These Oatmeal Cherry Cookie Bars are the best!