...that in 1906 there were sheep on this island?
Ok, most of you won't get that statement, but the people who get it, will get a chuckle out of it.
This past summer I had the most amazing experience. I got to spend 3 fabulous days with some of the greatest people life could have ever blessed me with. I also got to explore an island, fetch water, use an outhouse, combat mosquitos, laugh till I hurt, cry till I hurt, say hello, say goodbye, and reconnect...not only with people I love, but with myself.
My 3 days on Pond Island are among some of the top days of my life.
So, why is this part of a cookie blog? I'm getting to that point...just be patient.
When we were preparing to embark on this adventure I volunteered to take care of breakfast and baked goods...obviously, right? I figured I'd make cookies to bring, but what kind? I decided to go with something that had some nutritional value as well as something that wasn't just your basic chocolate chip cookie. Oatmeal Craisin Chocolate Chip was the most logical choice.
They say that smell and taste are linked to nearly all memories. Think about this (and I'm speaking directly to the ladies here)...you're in a busy store and a man walks by and he smells amazing, just like an ex-boyfriend or your husband or the cute guy at the grocery store...that smell immediately takes you to those memories, doesn't it? Same thing with cookies, pies, etc. We all know what Christmas smells like...pine trees and peppermint.
These cookies bring back all of my Pond Island memories. I can barely look at them without feeling wistful and nostalagic.
Pond Islanders
1 Cup Unsalted Butter (room temperature)
1 1/4 Cup Brown Sugar*
1/2 Cup White Sugar
2 Eggs
2 Tbs Millk
1 Tsp Vanilla
1 3/4 Cup Flour
1 Tsp Baking Soda
1/2 Tsp Salt
2 1/2 Cups Rolled Oats
Craisins (Dried Cranberries)
Chocolate Chips
Preheat oven to 375 degrees and prepare your cookie sheets with parchment, silpats, or silicone baking sheets. (This recipe was the first time for my silicone baking sheets and I love them!)
Cream together the butter, the brown sugar, and the white sugar. Add the eggs one at a time, and then the milk and the vanilla, mixing until just incorproated.
Stir the flour, baking soda, and salt in until just mixed in. You don't want to over mix these as the oatmeal already gives them a nice chewy texture. Once everything is combined, add the oatmeal. At this point the dough becomes a monster and sort of ends up over the lip of the mixing bowl at some point. I typically end up having to shove it back down into the bowl while adding the craisins and the chocolate chips.
Use either a couple of teaspoons or a cookie scoop to place on the baking sheet leaving some room between the cookies. They don't spread a lot, but it helps with the heating and cooking if you don't crowd the cookies. Bake for 9-11 minutes.
Eat...and remember something happy and amazing.
* You can use brownulated or packed brown sugar...it doesn't matter. However, the brownulated sugar gives a nice shiny, sugary top.
Ok, most of you won't get that statement, but the people who get it, will get a chuckle out of it.
This past summer I had the most amazing experience. I got to spend 3 fabulous days with some of the greatest people life could have ever blessed me with. I also got to explore an island, fetch water, use an outhouse, combat mosquitos, laugh till I hurt, cry till I hurt, say hello, say goodbye, and reconnect...not only with people I love, but with myself.
My 3 days on Pond Island are among some of the top days of my life.
So, why is this part of a cookie blog? I'm getting to that point...just be patient.
When we were preparing to embark on this adventure I volunteered to take care of breakfast and baked goods...obviously, right? I figured I'd make cookies to bring, but what kind? I decided to go with something that had some nutritional value as well as something that wasn't just your basic chocolate chip cookie. Oatmeal Craisin Chocolate Chip was the most logical choice.
They say that smell and taste are linked to nearly all memories. Think about this (and I'm speaking directly to the ladies here)...you're in a busy store and a man walks by and he smells amazing, just like an ex-boyfriend or your husband or the cute guy at the grocery store...that smell immediately takes you to those memories, doesn't it? Same thing with cookies, pies, etc. We all know what Christmas smells like...pine trees and peppermint.
These cookies bring back all of my Pond Island memories. I can barely look at them without feeling wistful and nostalagic.
Pond Islanders
1 Cup Unsalted Butter (room temperature)
1 1/4 Cup Brown Sugar*
1/2 Cup White Sugar
2 Eggs
2 Tbs Millk
1 Tsp Vanilla
1 3/4 Cup Flour
1 Tsp Baking Soda
1/2 Tsp Salt
2 1/2 Cups Rolled Oats
Craisins (Dried Cranberries)
Chocolate Chips
Preheat oven to 375 degrees and prepare your cookie sheets with parchment, silpats, or silicone baking sheets. (This recipe was the first time for my silicone baking sheets and I love them!)
Cream together the butter, the brown sugar, and the white sugar. Add the eggs one at a time, and then the milk and the vanilla, mixing until just incorproated.
Stir the flour, baking soda, and salt in until just mixed in. You don't want to over mix these as the oatmeal already gives them a nice chewy texture. Once everything is combined, add the oatmeal. At this point the dough becomes a monster and sort of ends up over the lip of the mixing bowl at some point. I typically end up having to shove it back down into the bowl while adding the craisins and the chocolate chips.
Use either a couple of teaspoons or a cookie scoop to place on the baking sheet leaving some room between the cookies. They don't spread a lot, but it helps with the heating and cooking if you don't crowd the cookies. Bake for 9-11 minutes.
Eat...and remember something happy and amazing.
* You can use brownulated or packed brown sugar...it doesn't matter. However, the brownulated sugar gives a nice shiny, sugary top.