Oatmeal Cookies

Oatmeal Cookies

From Colorado Cache Cookbook, Junior League of Denver, 1984

3 eggs, well beaten

1 cup of raisins                                                 

1 teaspoon vanilla extract                           Combine eggs, raisins and vanilla, cover with plastic wrap and let sit for an hour.

1 cup butter

1 cup brown sugar                                          

1 cup white sugar

Cream together butter and sugars.

2 ½ cups flour

1 teaspoon salt

1 teaspoon ground cinnamon                    

2 teaspoons baking soda

Add these ingredients and mix well. Blend in egg-raisin mixture.              

2 cups oatmeal                                                 

¾ cup chopped pecans

Blend in with spatula, dough will be stiff.

Dough will be stiff. Drop by heaping teaspoons into an ungreased cookie sheet. Bake at 180 C or 350 F for 10 – 12 minutes until lightly browned.

Deep Chocolate Brownies

From Gourmet June 2008

2 sticks ( ½ pound or 8 ounces or 228 grams)

8 ounces (or 228 grams or about 1 cup) bittersweet chocolate (no more than 60% cacao)

2 cups sugar

1 teaspoon vanilla

5 eggs

2/3 cups flour

1/3 cup unsweetened cocoa powder

½ teaspoon salt

Preheat oven to 350 F, or 180 C. Put oven rack in middle. Butter and flour a 13 by 9 inch baking pan.

Melt butter and chocolate over low heat stirring until smooth.  Cool to lukewarm. Whisk in the sugar and vanilla. Whisk in the eggs one at a time until the mixture Is smooth and glossy.

Whisk together flour, cocoa powder and salt. Whisk into the chocolate mixture until just combined.

Spread in pan and bake until toothpick inserted in center comes out with crumbs, 25 to 35 minutes. Cool completely.