Cookies and Cobbler

Here are a couple of recipes I made this week.

This first recipe is from a friend of mine in the Fairborn Ward.

Oatmeal Chocolate Chip Cookies

▪ 1 cup shortening

▪ 3/4 cup brown sugar

▪ 3/4 cup white sugar

▪ 1 tsp vanilla

▪ 2 eggs (beaten)

▪ 1 tsp baking soda

▪ 1 tsp salt

▪ 1 1/2 cups all-purpose flour

▪ 2 cups oatmeal (not quick oats)

▪ 12 oz bag chocolate chips (or 10 oz bag mini M&Ms)

▪ 1 cup chopped pecans or walnuts (optional)

Preheat oven to 350 degrees. Cream together shortening and sugars. Add eggs and vanilla. Add flour, soda, salt, oats, chips and nuts. Stir until dry ingredients are just incorporated, but no more.

Place dough on cookie sheet in 1-inch balls (slightly flattened). (Twelve cookies will fit on a large cookie sheet.) Bake at 350 degrees for 10-12 minutes. They don’t brown up like normal chocolate chip cookies, so keep your eye on them!

The second recipe is one my mom had in her recipe box which is credited to Martha, her sister (and aunt to half the contributors on this blog!) It is super-sweet, so you don't need to serve large pieces.

Martha’s Blueberry Cobbler

▪ 1 Tbsp cornstarch

▪ 1/4 cup granulated sugar

▪ 1/2 cup water

▪ 1 pkg. frozen blueberries

▪ 1 Tbsp margarine

▪ 1 Tbsp lemon juice

▪ 1 cup flour

▪ 1/2 cup sugar

▪ 1 1/2 tsp baking powder

▪ 1/2 tsp salt

▪ 1/2 cup milk

▪ 1/4 cup melted butter

Mix cornstarch, water and sugar with fruit. Cook till clear and slightly thick, add butter and lemon juice. Pour into a good deep dish. Sift dry ingredients, add milk and butter together; beat smooth. Spoon over fruit. Sprinkle 2 Tbsp sugar and 1/2 tsp nutmeg over batter. Bake at 350 degrees for 30 min. Serve with whipped cream.