Happy Valentine’s Day! I hope your day is filled with sweet surprises. I certainly got one this week! After the success of the French Fridays with Dorie holiday card exchange, the sweet and fearless Doristas stepped up a notch and organized a cookie swap for Valentine’s Day. Like all good friends, IRL and online, my blogging friends overlooked my dwindling participation on our weekly assignments and allowed me to be someone’s secret cupid. That’s how I found myself waiting patiently for a special delivery earlier this week. I got wonderful cowboy cookies made from scratch. Yes, by Karen P, our From Scratch girl.
Since I’ve been working crazy hours – budget busy season crazy – I arranged to have the cookies shipped out to my parents. After confirming with the awesome Alice the whereabouts and delivery timing for my cookies, I called Mama to have her watch out for the postal service. Once the box arrived, she opened it, giving me a play-by-play account of the process over the phone. These are the pictures she loaded into my photostream on real time:
“Packaging materials… these are well protected!”
“Two boxes of cookies!”
“Those cookies are BIG!”
(Me: “OMG, SPECULOOS cookie butter! Trader Joe’s! Oh, she’s the best!”)
Thank you, Karen! It takes a cowboy’s appetite to down more than one of these in one sitting. They are delicious, and filling, and chocolatey/salty yum! Have a hoot of a Valentine’s Day too!
Adapted from Moosewood Restaurant Book of Desserts
- 1 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups unbleached white pastry flour (or 2 cups minus 2 tablespoons all-purpose flour)
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups rolled oats
- 12 ounces semi-sweet chocolate chips (about 1 1/2 cups)
Preheat the oven to 350F˚
In a large bowl, cream the butter, sugar, and brown sugar with an electric mixer. Add the eggs and vanilla and beat well. In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Add the dry ingredients to the butter and sugar mixture and a blend well. Mix in the oats. Using a large spoon (or a stand mixer on low speed), fold in the chocolate chips. The dough will be fairly stiff.
On uncoiled or parchment-lined baking sheets, drop rounded tablespoons of dough about 4 inches apart. Bake for about 12-14 minutes, until golden. Cool completely before storing in a sealed container.