Cookies
I totally suck at updating anything but Twitter and Flickr these days. Things are good and I’m a total lazy ass. However, I am taking a few minutes to share with my loyal readers an awesome cookie recipe, complete with high-altitude adjustments for my local peeps. Enjoy!
The Best Cookies in the World (seriously)
Ingredients
4 1/2 cups flour
2 teaspoons baking powder (1 1/2 teaspoons at altitude)
2 teaspoons baking soda (1 1/2 teaspoons at altitude)
2 cups butter
2 cups white sugar (1 1/2 cups at altitude)
2 cups brown sugar (1 1/2 cups at altitude)
4 eggs (protip: if you use Ener-G egg replacer, the cookies will taste exactly the same and you can eat the dough without worrying about food poisoning)
1 tablespoon vanilla
6 cups old fashioned oatmeal (not quick cooking)
8 ounces milk chocolate chips
2 8-ounce bags Heath bits
1 cup chopped walnuts
Directions
In a large bowl, mix together flour, baking powder, and baking soda. Set aside. In a very large bowl (seriously, this recipe makes a TON of cookies), cream together butter, white sugar, and brown sugar. Beat in eggs and vanilla. Fold the flour mixture into the butter mixture. Add the oatmeal, chocolate chips, Heath bits, and nuts. Make large cookies. (In theory, you should be able to use a spoon but the dough is very thick and it’s probably easier to just use your hands; if you use your hands, make sure you smush the cookies a little instead of making round balls, which will result in cookies that are too tall.) Bake in a preheated 375 degree oven for 8-10 minutes (it’s better to under-bake than to over-bake).
Adapted from White Lace Inn Chocolate-Heath Bar Cookies recipe
