Occupy The Kitchen!
My family marched around my kitchen yesterday, starting their own Occupy movement!
They were protesting too few chocolate chips in my Grand Finale cookies.
They are demanding more chips, fewer raisins.
They said I had too much power, that my recipe decision regarding the amount of chocolate chips was undemocratic.
They held up their big signs. They grunted. Stamped their feet. Made me change my recipe.
I changed it. Because they were right!
So here’s the new, chocolate-chippier version.
New, Chippier Grand Finale Cookies
1 cup all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 cup unsalted butter
3/4 cup packed brown sugar
3/4 cup sugar
1 large egg
1/4 cup orange juice
1-1/2 teaspoons vanilla extract
1-1/2 cups quick cooking oats
2 cups chocolate chips
1 cup shredded coconut
1 cup finely chopped almonds
1/2 cup golden raisins
Preheat the oven to 350 degrees. Lightly grease cookie sheets. Mix the flour, baking soda, baking powder, cinnamon and salt in a bowl and set aside. In the bowl of an electric mixer, beat the butter, brown sugar and sugar at medium speed for about 2 minutes or until smooth, creamy and well blended. Add the egg, orange juice and vanilla extract and beat them in, blending thoroughly. Add the flour mixture and blend it in thoroughly. Add the oats, chocolate chips, coconut, almonds and raisins and mix them in. Scoop heaping tablespoons of dough and place on the cookie sheets, leaving some place between the blobs for the cookies to spread. Bake for 14-16 minutes or until golden brown and crispy. Let cool on the cookie sheets for 5 minutes then remove to a cake rack to cool completely. Makes 36-42 cookies