We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!


Tuesday, May 25, 2010

Cookie Recipe #143 - Vanilla Chip Apricot Oatmeal Cookies


These cookies are a mouthful of chewy oatmeal and apricots with the sweetness of the vanilla chips.

Ingredients: 3/4 cup (1 1/2 sticks)butter, softened, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1 egg, 1 cup all-purpose flour, 1 teaspoon baking soda, 2 1/2 cups rolled oats, 1 2/3 cups vanilla milk chips, 1/2 cup chopped dried apricots.

Instructions: Preheat oven to 375 degrees. In large mixing bowl, beat butter, granulated sugar and brown sugar until light and fluffy. Add egg; beat well. Add flour and baking soda; beat until well blended. Stir in oats, vanilla milk chips and dried apricots. Drop by rounded teaspoonfuls onto ungreased baking sheets.

Bake 8-10 minutes or just until lightly browned; do not overbake. Cool slightly on baking sheet before transferring to wire racks to cool completely.

Makes about 3 1/2 dozen cookies.

"Hershey's Chocolate Lover's Cookbook", Brimar Publishing Inc., Montreal, Canada, 1993.

Cookies Rule!!!
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