Oh, the places these cookies have gone . . .
I’ve taken them on overseas flights to publishing friends in Singapore, London, Frankfurt, Vienna, Hong Kong and Korea.
I’ve delivered them as a peace offering when I’ve needed to make an apology.
I once gave them to a computer ace at my husband’s office who helped him out of a quagmire.
I’ve shared them with editors who have worked on my books.
I’ve arranged them on Christmas Cookie plates for pastors at my church.
I gave them to all my sons’ college professors at Thanksgiving [four years to Grove City College – eight years to Taylor University.]
I took them to the nurse’s station at the hospital where our daughter-in-law delivered our first grandchild.
I gave them to the First Lady of Ghana and her entourage when they visited Tyndale House Publishers last fall.
These cookies are a big hit wherever they go . . . your family and friends might just like them too.
Here’s the recipe, if you’d like to try them:
ELLEN’S DARK-CHOCOLATE-CHIP-OATMEAL COOKIES
(Makes about 12-13 dozen cookies)
1 cup (2 sticks) butter
1 cup (2 sticks) margarine
2 cups sugar
2 cups brown sugar
2 tsp. vanilla
8 oz. melted dark chocolate bar (like Ghirardelli Bittersweet)
In a separate (very large) bowl, stir together:
4 cups flour
5 cups (dry) oatmeal
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
Add dry ingredients to the rest of the batter and mix well.
24 oz. chocolate chips
3 cups chopped pecans
Shape cookie dough into balls, and place on ungreased cookie sheets about 2 inches apart. Bake at 375 for 9 minutes. (I switch the top and bottom trays half way through, moving the top tray to the bottom shelf of the oven and the bottom tray to the top shelf.)
After they cool, they freeze well in ziploc bags.
I’m curious. What are some of the places YOUR cookies have gone?
Visit More Friday Favorites at The Other Mama