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Old family recipe. The hint of orange zest sells it. This photo is actually the raw dough before cooking, but the final cookies look pretty similar; just a bit browned around the bottom edges.
Mix together (I use an electric mixer for this):
1 cup packed brown sugar
1 cup shortening
Grated rind of two oranges
1 tsp vanilla
2 eggs
1/2 tsp salt
Add in:
1 cup flour
4 cups rolled oats
Mix until too stiff, then stir with a large spoon. The goal is to not have any dry oatmeal. Pour in and stir until uniformly distributed:
12 oz. (1 bag) milk chocolate chips
Use two spoons to place on un-greased cookie sheets. Don't smooth them down; they should look rough and random like in the photo. Bake @ 375° ~14 minutes. Cool on racks or a paper towel. Makes 40-50 cookies.
For some, this was the best part of making the Chocolate Biscuit Cake from Rachel Allen's Food for Living.
I also tried to make english muffins, which was a pretty chaotic experience. The dough was easy as sin -- I like Ruth Reichl's recipe a lot, tastes exactly like Thomas but better! But her cooking technique -- getting this wet dough into a disc -- was impossible so I switched to Alton Brown's suggestion to cook them in baking rings. It mostly worked, but it was very very hard to get them cooked in the middle without the outside getting too dark, even at the lowest temperature. I made the last few very very thin, which seemed to do the trick. Now, what to do with the other TWELVE.