It’s just about 65 degrees out there, but raining at a pretty steady pace –which took away my first thought of wanting to be OUTSIDE in temps like this.
I have purged, reorganized and repurposed much of the storage room that is off that other side of the basement. I feel like a kid that’s gone crazy in a donut shop. And is now sick of donuts and doesn’t want to SEE another one. Replace DONUT SHOP for FABRIC SHOP and the same holds true.
When you can’t close the cupboards because there is so much in there…when you can’t put another piece of green yardage on the green shelf because it is PACKED FULL ---it’s time to stop shopping and start sewing!
The problem is, haven’t I been sewing all along? How come everything is still so full to bursting?!
After sweeping up, taking lots of stuff to the “throw out” pile or the “donate” pile…it was time for some kitchen fun.
For those who thought my Drop Sugar Cookies were pitiful, do these look better? I love thick and soft, chewy chunky cookies and these fit the bill. Do you want to know how to keep some cookies from spreading too much on the pan? CHILL the dough in the fridge before scooping it into balls and placing them on the cookie sheet. It works! I used a roundish Tablespoon measuring spoon and very chilled dough, and these held their shape while baking.
Oatmeal, Pecan & Craisin Cookies:· 1 cup butter, softened
· 1-1/3 cup light brown sugar, packed
· 2 eggs
· 1 teaspoon vanilla extract
· 1-1/2 cups all-purpose flour
· 1 teaspoon baking soda
· 1 teaspoon ground cinnamon
· 1/2 teaspoon salt
· 3 cups rolled oats
· 1 cup Craisins ((Dried Cranberries –Also can substitute raisins OR Chocolate chips –leave out cinnamon if using chocolate chips))
· 3/4 cup pecans or walnuts, chopped ((optional))
Preheat oven to 350°F (175°C).
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and nuts, if using them.
At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a cookie sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slightly less thick.
The cookies should be two inches apart on a baking sheet. Bake them for 10 to 12 minutes taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool. My oven requires the 12 minute routine, so test as needed.
I’m so happy that everyone was glad about Part 6 of Orca Bay being a day early! Sew on, Everyone, Sew on!