This past Monday, June 25, 2012 would have been my dad’s 77th birthday. For the most part, I had a pretty good day. Of course, I had my moments of sadness. But the weather here was picture-perfect – “his” kind of weather. It is hard to be gloomy inside when it is so pretty outside. Plus, it was cool enough to comfortably make comfort food at the end of June 🙂
And that’s what I did. I made fried chicken for dinner. But I had no dessert in the house. So I made some awesome cookies. The sweet aroma filled the house. To brag on them, I posted a picture on Facebook. Requests for the recipe began. You now know the story behind my creation.
Let me know if you make these. They were a huge hit in my house!
“Jazzed-up” Chewy Oatmeal Cookies (adapted from cooks.com)
3/4 cup butter
1 1/4 cups of firmly packed brown sugar
1/3 cup of milk
1 1/2 teaspoons of vanilla
3 cups of oats – uncooked
1 cup of all-purpose flour
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/4 teaspoon of cinnamon
3/4 cup of semi-sweet chocolate chips
1 cup of dried cranberries
Melted chocolate for drizzle (optional – recipe below)
Heat oven to 375 degrees. Line cookie sheets with parchment paper OR lightly grease the baking sheets.
Combine butter, brown sugar, egg, milk, and vanilla in a large bowl. Beat at medium speed until well blended.
Combine flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed. Slowly blend in oats.
Stir in chocolate chips and cranberries. Drop by rounded tablespoons onto prepared sheets, about 2″ apart.
Bake for 10-12 minutes or until lightly browned. Remove and let stand for three or four minutes before transferring to cooling rack. Drizzle with chocolate if desired.
Makes between 2 1/2 to 3 dozen cookies, depending on how large you make them.
Chocolate drizzle can be made by melting chocolate chips or my making this super-easy chocolate sauce. Use this sauce over desserts, ice cream, in iced-coffee, etc. I found it on a blog that has great recipes. Check it out: httpsss://modernchristianwoman.com/
Homemade Chocolate Sauce
1 cup of cocoa powder
3/4 cup of granulated sugar
1/2 cup of water
Mix all ingredients together in a saucepan. Bring to a boil and continue cooking for 3-4 minutes. Stir constantly! Let cool. Syrup will thicken as it cools. Store for 2-3 weeks in the refrigerator – if it lasts that long!
© 2012 – Lynne Cobb