Recipes

The LBD of Cookies

Vacation is now fading to a memory. Isn’t it insane how quickly it can leave and how easily you are thrust back into your routines? Frustrating. I guess that’s why we have photos. And memories. I’ve been working at preserving my thoughts about those Red Rocks and the amazing views all week. I actually had a good thought a few weeks ago about this phenomenon when I was leaving my Kripalu weekend and getting bummed about having to depart that place. My thoughts were about “the weekend ending” and “returning to my regular life and routine”…looking at it as two distinct areas in space…but THEN I had a revelation. That weekend had been part of my regular life. Therefore, me making a here-and-there comparison was moot. That helped me feel better about seeing the weekend come to a close. Same goes for a big vacation. Yes, the activites are different from your “normal” days, but it’s all ultimately one-in-the-same. They ALL are your days.

I digress.

Today, shifting gears, I have two recipes to share with you that will stand by you and be forever fabulous. They are simple and sweet and won’t let you down. Uncomplicated. Timeless. They appeal to all.

The Little Black Dresses of Cookies.

The first is for a Chocolate Chip cookie. We all think that Toll House is the gold-standard. Not around Our House. This one kicks it’s butt as far as we are all concerned. Lots of brown sugar, that’s the ticket. Oh, hurt me…purrrrr.  After trying lots of recipes…stemming from the “lighter” (which I will share with you  in the future. It’s good when you want a cookie hit but don’t feel like having them kill your thighs) to the much-adorned (chips, coconut, nuts, cranberries…endless options), this one seems to be the best of them all. Pure and simple. Add glass of milk. Game over.

The second recipe came to me via my dear girlfriend Jean. She’s a fabulous woman who does it all…work, raise great kids, look fabulous AND she bakes. Again, game over. Whenever she rolls into town, she brings a filled ziploc bag of these for my husband. He loves Jean, too, and she has become his “CB”- Cookie B*tch….believe me, it’s a term of endearment, said with much laughter and appreciation between the two of them. “CB” found this recipe, of all places, on the back of a butterscotch chip bag. Here’s the back-of-bag thing again…remember my macarOOns? Same thing. Right there. Staring you in the face all these years (There’s a yoga-esque lesson if ever there was one…sometimes, what you are looking for is right in front of you). I thought this was some recipe handed down from her Italian grandmother…noooo…it’s on the bag. But it’s fabulous and worth passing along. NOTE: Best eaten, actually, when out of the freezer. Bake them, cool them, then chuck them in the freezer. Somehow, cold, they are even better.

Add these two recipes to your Cookie Closet. You’ll never be disappointed. Wear pearls and big sunglasses for added oomph when you are serving them.

Chocolate-Chip Cookies, courtesy of the timeless Silver Palate Cookbook

2 sticks butter, softened
1 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp. vanilla extract (have you made your own Eternal Bottle yet?)
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1.5 cups semi-sweet chocolate chips (I like the bittersweet Ghirardelli over semisweet, but that’s just me)

Preheat oven to 350. Cream butter and sugars together until light and fluffy. Add eggs and vanilla. Mix well. Sift dry ingredients together and stir in, mixing thoroughly. Add chocolate chips to batter. Drop by large tablespoons onto cookie sheet covered in parchment paper. Bake 8-10 minutes and cool on rack. Note: Cool for a few minutes before moving to the rack. Sounds so Medieval.

CB’s Oatmeal Scotchies-she stole it off the bag!

1 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
2 sticks butter, softened
3/4 cup granulated sugar
3/4 cups brown sugar
2 large eggs
1 tsp. vanilla or grated peel of one orange (I think CB uses vanilla)
3 cups quick or old-fashioned oats
1 2/3 cups butterscotch morsels

Preheat oven to 375. Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla (or orange) in large mixing bowl. Gradually beat in flour mixture to large bowl. Stir in oats and butterscotch bits. Drop by rounded large tablespoons onto sheets with parchment paper. Bake for 7-8 minutes for chewy cookies or 9-10 for crisp cookies (Not to be high-mainenance, but I land somewhere in between 8-9). Cool on cookie sheets for 2 minutes then move onto the medieval rack.

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One thought on “The LBD of Cookies

  1. Note: A friend of mine, who knows that misspellings drive me up the wall, pointed out that I wrote “mute” instead of “moot”. I’ll never make that mistake again because Moot sounds like Moop, and that was one of my favorite Seinfeld episodes. The Moops!

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