There are almost always pros and cons to any given situation, and cookies are no exception.
Happily, the pro (everybody loves them) usually outweighs the con (they inevitably disappear faster than a rainbow), and we have two new recipes that will undoubtedly prove both points.
Everett cookiebaker Terry Brundage shares the pair and writes, “Here are some great cookie recipes I received when we went to a bed-and-breakfast in Whitefish, Mont.
“It is called Good Medicine Lodge and it’s a great place to stay, if you ever visit that area.
“When we arrived, the hostess had three glass containers full of these cookies. My husband and I went back for seconds…
“Someone was asking for large cookies and these can be, if you use a large cookie scoop. When I bring these cookies to places, people especially ask me for the recipe for the Montana whoppers.’’
Montana whoppers
2/3cup butter, melted
11/4cups brown sugar
3/4cup granulated sugar
3eggs, beaten
11/2cups chunky peanut butter
6cups uncooked old-fashioned oats
2teaspoons baking soda
11/2cups raisins
1package (12 ounces) chocolate chips
In a large mixing bowl, mix together the butter, sugars, eggs and peanut butter. Stir in the oats and baking soda, then stir in the raisins and chocolate chips and combine well.
Using an ice-cream scoop or a large cookie scoop, drop dough onto cookie sheets and flatten slightly. Bake at 350 degrees for 15 minutes. Let cookies cool slightly before removing from the sheets.
Montana-size cookies
1cup butter, softened
3/4cup dark brown sugar
3/4cup granulated sugar
2eggs
1teaspoon vanilla
1teaspoon baking powder
1teaspoon baking soda
1/2teaspoon salt
2cups flour
21/2cups quick-cooking oats
1cup chopped walnuts or pecans
1package (12 ounces) chocolate chips
In a large mixing bowl, cream butter and sugars. Beat in eggs and vanilla until very light and fluffy. In a separate bowl, combine the baking powder, baking soda, salt and flour; add to creamed mixture and mix together until well blended. Stir in the oats, nuts and chocolate chips.
Drop dough by 1/4 cupfuls onto cookie sheets and flatten slightly. Bake at 350 degrees for 15 minutes.
The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
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The next Forum will appear in Monday’s Good Life section.
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