Monday, July 7, 2008
Well I am back from a long and fun week at the cottage. I have been busy catching up on all your blogs. Some great Canada Day and Fourth of July blogs out there.
The week at the cottage was amazing with hot and sunny weather the entire time. I was able to enjoy swimming, relaxing on the dock, enjoy more than enough beverages and best of all just spending time with some great friends. As it was a friends cottage, they were great hosts and cooked a great meal each night (grilled chicken kebabs & salad , grilled steak & beans and pizza). It was certainly a nice break from cooking every night in a hot apartment. I did however make some cookies for the cottage to nibble on. I found this recipe from the Joy of Baking. They are called everything cookies and as you can probably guess that is because they are loaded with ingredients from raisins, nuts, chocolate to coconut and oats. The only adaptation I did was that I did not toast the nuts as suggested in the original recipe.
1 cup pecans, chopped
1 cup unsalted butter, room temperature
1 cup light brown sugar
1/2 cup white granulated sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned rolled oats
1 cup raisins
1 cup sweetened coconut
1 cup chocolate chips
Preheat the oven temperature to 375 degrees F. Then l ine two baking sheets with parchment paper.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until creamy and smooth (about 2 - 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and rolled oats. Add the flour mixture to the creamed mixture and beat just until incorporated (the batter will be sticky). Stir in the nuts, raisins, coconut, and chocolate chips.
Drop the batter by tablespoonfuls (can use a small ice cream scoop) onto the prepared baking sheet, spacing the cookies about 2 inches apart. Flatten the cookies slightly with your fingers so they are about 1/2 inch thick.
Bake the cookies for about 10 minutes or until golden brown around the edges. The longer the cookies bake the more crisp in texture they will be. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.
Makes about 48 cookies