Sunday, September 22, 2013

Moving Cookies

I haven't disappeared, but I have been without internet for a few weeks.  Anyway, here's a post I started in the midst of moving.  Far too many things have crossed my mind since I set out to make these, but details don't really matter when you add peanut butter and chocolate chips to a thick and chewy oatmeal raisin cookie, do they?  I'm mostly unpacked and settled in now, but the following paragraphs are a taste of what I was up to when I should have been packing.......

Moving cookies. These are moving cookies. Otherwise known as Melissa has way to many things to be doing/packing/finishing up etc. but can't concentrate on any of them so she just ends up making cookies. Yeah, those kind of cookies.

Our first red flag is cookie justification.  Oh I could take a break and make cookies to give to people who are helping me pack and move. Thank you cookies. Goodbye cookies. Besides, I do have a recipe that needs testing and tweaking. 

The first few minutes of measuring and mixing are indeed a therapeutic zone-out to avoid the task at hand.  But then comes the dough.  Stress eating half a batch of dough and then barely having enough cookies left to give your helpers only heightens the tension and anxiety inside.  But it happens.   Happened.   More than once.   Ugh, will I ever learn?   Note to self: open jars of peanut butter and half-empty bags of chocolate chips are not helpful, especially after all that cookie dough.

It almost seems like an insult to exchange cookies for moving help, these don't come close to repaying all the help I've received.  THANK YOU to all the patient, strong, hard-working helpers.  I wish I had words to express how much I appreciate you.  I just don't know how to thank you, and so by default I make cookies.

Moving Cookies
recipe inspired and adapted from a conglomeration of too many things for me to tell you about right now

1/2 cup butter, softened
1/2 cup creamy peanut butter
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla
1-1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2-1/2 cups uncooked quick-oats
1 cup raisins
1 cup chocolate chips
1/2 cup chopped walnuts

Instructions: (Danger! Do not proceed under stressful situations, you will just eat too much dough. Rapid and mindless consumption of dough, leftover ingredients and warm cookies will not help in the long run.)
* Preheat oven to 350 degrees F.
* In a large bowl cream together butter, peanut butter, brown sugar and granulated sugar with an electric mixer until light and fluffy. Beat in eggs and vanilla.
* In a small bowl combine flour, baking soda, salt and cinnamon; stir into wet ingredients.  Mix in oats.  Add raisins, chocolate chips and walnuts; stir to combine.
* Scoop mounded tablespoonfuls of dough onto ungreased cookie sheets.  Flatten slightly with palm of hand.  Bake 9-10 minutes or until edges just begin to turn golden brown.  Let cool 1-2 minutes before transferring to wire cooling racks.

Food for Thought: The prudent see danger and take refuge, but the simple keep going and suffer for it. -Proverbs 27:12

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