Recipe of the Month

Since I enjoy cooking, and sometimes baking (I looooove desserts) I thought that I should offer up what can be perhaps an ongoing thing: Recipe of the Month. This month's pick was easy. Sure I didn't actually test it out, but the title of the recipe says it all Grundle Chip Cookies! I hate exclamation points as a general rule, but that one seemed warranted. Also, in my bike collision the other day, though my shin seems to be a bit sore still, the real kicker was the grundle cramp I got. Those things can be downright treacherous. And even though I linked it, it's not my recipe, and I haven't even tried it, I've pasted it over anyway.

"The secret to this chocolate chip cookie's great texture is oat flour made out of regular oatmeal. Since it makes a large batch I usually freeze some of the dough in cookie-sized drops. The frozen cookies need to be baked about 2 minutes longer and seem to be even "grundlier" in texture and more chewy."

PREP TIME 15 Min
COOK TIME 11 Min
READY IN 30 Min
SERVINGS & SCALING
Original recipe yield: 4 dozen

INGREDIENTS

* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 2 1/2 cups rolled oats
* 1 cup butter, softened
* 1 cup white sugar
* 1 cup brown sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 cups semi-sweet chocolate chips
* 1 cup chopped pecans

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt. Set aside. Process the rolled oats in a blender or food processor until almost powdered, combine with the sifted ingredients.
2. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Gradually stir in the dry ingredients until well blended. Fold in the chocolate chips and pecans. Drop by rounded spoonfuls onto ungreased cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

I'm skeptical about the pecans (I don't like them in things except salad; alone they are also tasty) and also a bit lost on what exactly a "grundlier" texture is. When I think of grundle…well…it's not exactly what I have in mind for a highly-palatable texture. Of course, to recipe contributor Lorelei - undoubtedly either the mother or daughter from Gilmore Girls - this might not be the case. I plan to whip up a batch if I have time Friday.

On my way to class tonight, I also happened to be interviewed by FUSE (eff youz) about the holidays since I have "sucker" written all over my face. I'm sure it won't air (indubitably a positive for all parties involved) but maybe tomorrow I will go through what I really should have said.