Tuesday, May 26, 2009

The Weekend's Food

Saturday - grilled hotdogs and bratwurst, salad for lunch
"Dad's Birthday Enchiladas" and salad for dinner, with Strawberry Rhubbard pie for dessert
Sunday - Cedar Plank grilled Salmon, salad, corn on the cobb, Grandma's rice
Cookies and leftover pie for dessert
Monday - we waited 1 hour 15 minutes for Hamburgers and Fries outside on Lakeview Drive-in in Chelan, WA - but, hey, we did it with family!

{Chocolate, Almond, Coconut Cookies ala Lauren}
2 cups butter
2 cups white sugar
2 cups brown sugar
4 eggs
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons almond
5 cups oatmeal
2 packages Guittard milk chocolate chips
2 cups coconut
3 cups flour

Do not put butter in the microwave to soften. Just leave it on the counter, or take it right out of the refrigerator. Put butter in the mixer and beat it for several minutes. Add sugars and eggs and beat for several minutes. Add baking powder, soda, salt, almond, and oatmeal. Mix. Add chocolate chips. Mix. Add coconut. Mix. Add flour. Mix. Bake at 350ยบ for 8 to 9 minutes. The cookies should start turning light brown around the edges but they don’t look done in the middle. We like to keep them in the refrigerator. They are fantastic cold. (I find if I let the dough sit out about a half hour before baking the cookies turn out more puffy, if I make the cookies right away they turn out flatter, I don’t know why that is. Also, roll the dough into balls to bake, don’t make them too big, maybe about 1 ½ inches.)

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