What a weekend! It started off with a surprise gathering for B.O.B. Bob’s birthday, at Herndon’s Friday Night Live! on Friday evening. A huge thanks to all those who joined us, stopped to chat for a bit, or just took the time out to wish B.O.B. Bob a happy birthday. He was thrilled to see everyone, and perhaps a bit surprised, but I still have a feeling he knew something was up. I took these cookies to the show, but forgot to tell a lot of people that they were there. So I’m sorry if you missed out on the cookies, but happy to have leftovers to take to work on Tuesday; I’ve been neglecting my co-workers over the past few weeks.
Henrietta made our weekend a lot of fun. Yes, I’ve finally named the turkey that keeps coming to our yard for breakfast and dinner. I think she’s taken to us, or at least to our bird food. B.O.B. Bob finally got to meet her this weekend. She snuck up on him while he was blowing the yard and driveway on Saturday. She spent most of Sunday in our yard, and hung out with us as we chatted away with our neighbors enjoying her company. She’s such a friendly bird, and I’m hoping she’ll get to spend a lot of time with us in the future. I’ve been watching for her all this morning, and she hasn’t showed up yet, which makes me worry about her safety. Even Brenna is sitting by the window waiting for her to appear.
Sunday also included a lot of cooking and baking. I put together a Strawberry Rhubarb Crisp, as well as a Cannellini Bean Dip with Pineapple Sage, whose recipes I’ll be sharing with you later on this week. We shared both of these dishes with neighbors late Sunday evening, in a meal we all contributed dishes to. We’ve done this for two weeks in a row now, and I’m absolutely loving it. It’s nice not to have to cook an entire meal after a day spent doing house and yard work, and it’s also fun to try dishes that someone else has made. As well as the crisp and dip, I also poached some chicken breasts in the crockpot for another three-part post, which I’ll be sharing in the next couple of weeks. There’s also a sausage-stuffed mushroom dish that I’m planning on preparing this week, in addition to a tropical thumbprint cookie topped with Dang Toasted Coconut Chips. I discovered these coconut chips on a trip to the market this weekend, and couldn’t resist buying a couple of bags while they were on sale. I think they’ll add a perfect crunch to cookies, allowing me to omit the nuts that B.O.B. Bob is allergic to. I’ve already opened a bag to give them a test; it may be hard not to finish the whole entire bag by myself, because they’re pretty darn yummy!
- 3/4 Cup Unsalted Butter, Room Temperature
- 3/4 Cup Granulated Sugar
- 3/4 Cup Light Brown Sugar, Packed
- 1 Egg
- 1 Egg Yolk
- 1 Tablespoon Vanilla
- 2 1/4 Cups All-Purpose Flour
- 2 Teaspoons Corn Starch
- 1 Teaspoon Salt
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1 Cup Quick Cooking Rolled Oats
- 1 (10-oz.) Bag Dark Chocolate Baking Chips
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream the butter and sugars together for 3 minutes on medium speed.
- Add eggs and vanilla; mix for 2 minutes on medium speed.
- In a medium bowl, sift the flour, corn starch, salt, baking powder, and baking soda together.
- Add the dry ingredients to the wet on low speed; mix until just incorporated.
- Stir the oats and chocolate chips into the cookie dough with a spatula, just until equally distributed.
- With a cookie scoop or tablespoon place the cookie dough on a Silpat or parchment paper lined baking sheet.
- Bake for 9 minutes.
- Remove cookies from the oven and allow them to rest for 3 minutes, before removing them to a cooling rack to cool completely.
- This cookie dough will be very thick, so be prepared to use your muscles.
- This recipe makes approximately 3 1/2 dozen cookies.
- Sprinkle the cookies with sea salt or course sugar before baking.
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