At lunch one day I overheard a fellow teacher say: "I could really go for a cookie." There wasn't a cookie to be had in our kitchen except the crushed Oreos they use to top yogurt, and I had a free period, so . . . My real point here? Bake a random act of kindness today. The recipe doesn't matter as much as the love, but here's the recipe anyway!
Fr. Dom’s “Everything” Cookies
1 cup granulated sugar
1 cup brown sugar
1 cup shortening
1 cup butter flavored shortening
2 eggs
1 tablespoon vanilla extract
3½ cups all-purpose flour
1 cup old-fashioned or quick cooking oatmeal (not instant)
1 cup sweetened shredded coconut
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon of salt
¾ cup semi-sweet mini chocolate chips
¾ cup mini butterscotch chips
1 cup chopped pecans
In a stand mixer with the paddle attachment, cream sugars and shortenings on high until light and fluffy. Use a rubber spatula to scrape down the sides, then beat in eggs and vanilla. In a separate bowl combine flour, oatmeal, coconut, baking soda, cream of tartar, and salt and whisk until well-combined. With mixer on medium, add dry mixture gradually and mix until fully combined. Gradually add baking chips and nuts and stir until evenly mixed. Preheat oven to 350° F. Drop by spoonfuls on an ungreased cookie sheet and flatten slightly. Bake for about 12 minutes or until lightly browned.
* * * * * *
Wondering what else to do with cream of tartar? I use it in my biscuit recipe when I don’t have buttermilk in the house.
Basic Biscuits
3 cups all purpose flour
4 teaspoons baking powder
1 tablespoon sugar
½ teaspoon cream of tartar
½ teaspoon of salt
¾ cup of cold butter (1½ sticks) cut into pieces
1 egg
1 cup of milk
In a medium size bowl, combine flour, baking powder, sugar, cream of tartar, and salt; whisk until blended. Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Beat egg and milk together and stir into flour mixture until just moistened. Turn dough out onto a lightly floured surface and knead about 10 strokes—do not overwork the dough or the biscuits will be tough.
Roll out to 1” thickness. Cut with a floured 2-1/2” biscuit cutter; push scraps together and gently reroll to cut out more. Place rounds on a lightly greased baking sheet. Bake at 425° for 12 to 15 minutes or until golden brown. Remove from pan and cool briefly on a wire rack before serving warm. Makes about a dozen.
1 cup granulated sugar
1 cup brown sugar
1 cup shortening
1 cup butter flavored shortening
2 eggs
1 tablespoon vanilla extract
3½ cups all-purpose flour
1 cup old-fashioned or quick cooking oatmeal (not instant)
1 cup sweetened shredded coconut
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon of salt
¾ cup semi-sweet mini chocolate chips
¾ cup mini butterscotch chips
1 cup chopped pecans
In a stand mixer with the paddle attachment, cream sugars and shortenings on high until light and fluffy. Use a rubber spatula to scrape down the sides, then beat in eggs and vanilla. In a separate bowl combine flour, oatmeal, coconut, baking soda, cream of tartar, and salt and whisk until well-combined. With mixer on medium, add dry mixture gradually and mix until fully combined. Gradually add baking chips and nuts and stir until evenly mixed. Preheat oven to 350° F. Drop by spoonfuls on an ungreased cookie sheet and flatten slightly. Bake for about 12 minutes or until lightly browned.
* * * * * *
Wondering what else to do with cream of tartar? I use it in my biscuit recipe when I don’t have buttermilk in the house.
Basic Biscuits
3 cups all purpose flour
4 teaspoons baking powder
1 tablespoon sugar
½ teaspoon cream of tartar
½ teaspoon of salt
¾ cup of cold butter (1½ sticks) cut into pieces
1 egg
1 cup of milk
In a medium size bowl, combine flour, baking powder, sugar, cream of tartar, and salt; whisk until blended. Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Beat egg and milk together and stir into flour mixture until just moistened. Turn dough out onto a lightly floured surface and knead about 10 strokes—do not overwork the dough or the biscuits will be tough.
Roll out to 1” thickness. Cut with a floured 2-1/2” biscuit cutter; push scraps together and gently reroll to cut out more. Place rounds on a lightly greased baking sheet. Bake at 425° for 12 to 15 minutes or until golden brown. Remove from pan and cool briefly on a wire rack before serving warm. Makes about a dozen.