Farmgirl's Crazy Cookies \ These are big, soft cookies that are a snap to make and always get rave reviews. Once again, I encourage you to use organic ingredients whenever possible
(especially the butter). Enjoy! A crazy combination of flavors that works! 1 cup butter, melted* 3/4 cup granulated sugar 3/4 cup packed light brown sugar 2 large eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1-1/2 cups old-fashioned oats 1 cup milk chocolate chips 1 cup butterscotch-flavored chips** 1/2 cup chopped pecans or walnuts 1/2 cup flaked coconut*** Heat oven to 350 degrees. Place the melted butter in a large bowl and stir in the granulated sugar and brown sugar. Stir in the eggs and vanilla, mixing well. Stir in the flour, salt, and baking soda (combine these together before adding in if desired), mixing just until combined. Stir in the oats, chocolate chips, butterscotch chips, pecans, and coconut. The dough will be soft, and the cookies will spread while baking. For slightly thicker cookies, chill the dough for about 30 minutes. Use a 1/4-cup scoop or measuring cup to form cookies and place on a heavy baking sheet. (Six cookies will fit on a half-size sheet pan.) Bake at 350 degrees until the centers are set, about 15-17 minutes. For crunchier cookies, increase baking time. (You can also make smaller cookies; just reduce baking time.) Cool on a wire rack. Serve warm or at room temperature with glasses of very cold milk. Personally I think they taste even better the second day. And, as with nearly all cookies, they freeze beautifully. Just put them in a zipper freezer bag and toss it into the freezer. Makes about 18 large cookies (recipe may be doubled). *Melting the butter allows you to easily mix the batter by hand rather than with an electric mixer. it also makes the cookies softer. I simply place a large, stainless steel mixing bowl directly on a gas stovetop burner, set it on low, and melt the butter directly in the bowl--then mix in the rest of the ingredients using a rubber spatula. **If you can't find butterscotch chips, you might try substituting peanut butter chips or white chocolate chips. Or probably anything else you can think of--this recipe is versatile! ***I use unsweetened, organic coconut in any recipe that calls for flaked or shredded coconut, and have always had great success. It is tasty, inexpensive, and can usually be found in the bulk section at natural foods stores. from http://foodiefarmgirl.blogspot.com/2005/08/wow-who-knew-and-cookies.html _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
