Marry Me (Martha)! Cookies

I was lucky enough to be handed the secret recipe behind the soft and delicious Oatmeal Raisin Cookies I so loved as a child. My Nana used to make these for me and she got the recipe from her sister, Martha. My (great) Aunt Martha.

I made a few adjustments and began to make them at a diner I worked at and within a week, received 3 marriage proposals!
Seriously. O.K. So it turns out they weren’t very serious about getting married but they were serious about loving those cookies so I renamed them Marry Me (Martha) cookies!

I also made some of these for a family of friends that were all the way across the country and hear they traveled real well.

You will need:

1/2 cup butter softened
1/2 cup shortening
1 C white sugar
1 C light brown sugar
2 eggs
2 C flour (all purpose)
2 C oatmeal (not instant!)
1 tsp vanilla
1 tsp molasses
1 tsp baking soda
1 tsp salt
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp allspice
1 tsp cinnamon
1 C raisins

Heat oven to 350 degrees.  Put flour, oatmeal, soda, salt, and spices together in a large bowl and stir well. Set aside.

Cream together the butter, shortening the two sugars, molasses and vanilla mixing well.  Stir in eggs.
Add in the dry ingredients 1 cup at a time, mixing in well.  Add raisins last and stir in well.  With a large spoon, scoop out cookie dough and light flatten the center with a fork.
Bake about 10 to 14 minutes.  Transfer cookies to brown paper to cool.  A large brown grocery sack cut open and spread on your counter top or table is ideal for absorbing some of the oil and cooling the cookies.  Store in covered container.

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August 22, 2010. Tags: , , , . Recipes. 3 comments.

Tip o’ the Week

*Tips that are NEAT-tO know!*

Make your own sprinkles!

*Next time your kiddos try to talk you into spending five bucks on sparkly sprinkles tell them they can make their own!

I recommend using Sugar in the Raw (or raw sugar). It is larger and sparklier! Plain white sugar works o.k. too though. Put about 3 Tbsp. of sugar in a container with a lid. Small jars or tiny tupperware containers work really well.

Add one drop of food coloring, immediately put on the lid, and give to your kiddo to shake vigorously! When you take the lid of they will be stoked! Add one drop at a time until desired color is achieved.

♥VOILA!♥

*disclaimer: Adults are totally allowed to love sprinkles and want to make them too.
(I could have sworn I did this post already but it had disappeared from my
blog so if you have been with me from the beginning, please excuse the repeat.)

May 23, 2010. Tags: , , , , , , , , , . Cooking tips, Tip O' the Week. 3 comments.

Tip O’ the Week

*Tips that are NEAT-tO know!*

PERFECT
cookies
EVERY
time.*

*Please see disclaimer.

This trick awesome to know, but it is even MORE awesome to know why it works…
then again, I am kind of food science nerd.

I have had customers ask me time and time again how my cookies stay so soft for so long. This is how I do it.

For soft, chewy cookies: When cookies are done, hold your cookie sheet about 1-2 feet from the counter top, very flat. Drop the cookie sheet to get a good, loud THWACK! Immediately remove cookies and let them cool on foil or parchment paper. I am serious! Drop it! Nice and flat. If you don’t hear a loud smack, you didn’t drop it flat enough. Try once more.

Why this works: You will notice your cookies sink after smacking them. You are knocking all the hot air that is trapped inside the dough, out of the cookie. This means they are no longer cooking on the inside. (Just because you take them out of the oven, does not mean they have stopped cooking.) The pan is also still cooking them slowly so by removing them, you are stopping the process almost immediately. These will stay soft for a week, sometimes longer!

For crunchy cookies: This is perfect for crunchy sugars, gingersnaps and so on. Just do the opposite as above. You want them to continue to cook slowly so they get crisp all the way through. When the cookies are done, remove them from the oven and gently set the pan down. Allow the cookies to cool ON the pan.

Once you know WHY this works, it makes perfect sense!

* This has never failed me…unless, of course, I over bake the cookies in the first place. This won’t save you then.

March 14, 2010. Tags: , , , , , , . Cooking tips, Tip O' the Week. 3 comments.

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