Tuesday, August 4, 2015
“Oatmeal Cinnamon Chip Cookies” & “Oatmeal Cookie Crush Cocktails” For Wordless Tuesday...
Did you ever feel like just having a yummy cookie with chips in them, chewy, and warm? Who can resist the aroma of fresh baked cookies wafting through the house? There is something about eating one or maybe two…which brings back memories of my mom’s kitchen and the family. These delicious tasty cookies are pure comfort foods to me. I will have to make some of these scrumptious cookies as my son Paul and his girlfriend Nikki will be coming in for a visit this Friday. He lives upstate New York and I have not seen him in about 2 years or more. I am sure that they will be thrilled with a good chewy cookie as a treat after dinner. Classic cookies from Hershey’s kitchen to my kitchen. Beautiful to look at and even better to eat.
Here is my recipe for these fabulous cookies called, “Oatmeal Cinnamon Chip Cookies” and a cold cocktail to have with it on these hot days, called a, “Oatmeal Cookie Crush Cocktail.” Enjoy and make some memories for your family!
“Oatmeal Cinnamon Chip Cookies”
1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
1/3 cup granulated sugar
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose unbleached flour
1 teaspoon baking soda
2-1/2 cups quick-cooking oats
1-2/3 cups (10-oz. pkg.) Hershey’s Cinnamon Chips
3/4 cup raisins
Heat oven to 350°F. Beat butter, brown sugar, and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips, and raisins (batter will be stiff). Drop by heaping teaspoons unto un-greased cookie sheet. Bake 10 to 12 minutes on until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. Makes about 48 cookies.
***Cookie Bar Variation: Spread batter into lightly greased 13x9x2-inch baking pan. Bake at 350°F. for 25 to 30 minutes or until golden brown. Cool; cut into bars. About 3 dozen bars.
“Oatmeal Cookie Crush Cocktail”
Makes: 2 servings
Prep: 5 minutes
3 oz Butterscotch Schnapps (about 5 tablespoons)
2 oz Baileys Irish Cream (1/4 cup)
1 oz Coconut-flavored Rum (2 tablespoons)
1/2 oz Goldschlager Cinnamon Schnapps (1 tablespoon)
Oatmeal cookies, crushed, for garnish
Fill a cocktail shaker halfway with ice cubes. Add the Butterscotch Schnapps, Baileys, Rum, and Goldschlager Schnapps. Then shake well. Strain into 2 rocks glasses. Sprinkle with crushed cookies. (Cocktail courtesy of Rachel Ray)
(Please Drink Responsibly!)
Till Next Time………………………………...................
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Posted by Dottie at 12:02 AM