When In Doubt, Bake

Ahh, it’s a lovely December Sunday in Santa Barbara… the sky is filled with smoke, ash is snowing down, the mountains are burning, and extremely loud alerts ring as new evacuation orders are being announced.

Paul, Sherman, and I are hunkered down inside the house as the town looks more and more like the apocalypse has happened.  Luckily the power came back on around 11:00 so we can watch football.  Being a touch bored, I figured why not bake.

This is a repeat recipe that takes hours to make, but Lord knows I’ve got nothing else to do so why not?

Better Than Double Tree Cookies (recipe care of crazyforcrust.com)

Better than Double Tree Cookies.jpg

INGREDIENTS:  1/2 cup old fashioned oats, 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1/4 teaspoon ground cinnamon, 1 cup unsalted butter (melted), 3/4 cup brown sugar (packed), 3/4 cup granulated sugar, 1 tablespoon vanilla extract, 1/2 teaspoon lemon juice, 2 large eggs, 3 cups chocolate chips (use your favorite kind), 1 1/2 cups chopped walnuts

DIRECTIONS:  Place oats in a small food processor or blender and grind until they turn powdery. Place them in a medium sized bowl and whisk in the flour, baking soda, salt, and cinnamon. Set aside. Stir together melted butter, brown sugar, and granulated sugar until smooth. (No mixer needed – just use a wooden spoon or spatula!) Stir in vanilla, lemon juice, and eggs. Stir until smooth, then stir in flour mixture. Mixture may be slightly lumpy because of the ground oats. Stir in chocolate chips and walnuts. Line a cookie sheet with wax or parchment paper or a silicone baking mat. Scoop 1/4 cupfuls of the dough into balls and place on the cookie sheet. You do not need to space them; this is just for chilling. Cover well with plastic wrap and chill at least 4 hours or overnight before baking. Preheat oven to 350°F. Place cookies well spaced on cookie sheets lined with parchment paper or silicone baking mats. Slightly depress each ball with the palm of your hand. Bake for 13-17 minutes. Do not over bake – these are best a bit under done.

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