Well, I did make it during the World Series and a person who tasted it said it was a Grand Slam of a cookie. So, I kept the name.
And you know, they're good. Sweet, rich but good. Everything a cookie should be.
However, I realized the other day that I haven't made them in a long, long time.
And since tis the season to bake, I thought I'd whip up a batch.
And my teeth needed something sweet.
Funny thing is, I really don't like Chocolate Chip cookies.
I know, the horror...
But I don't. I can eat them straight out of the oven, when the chocolate burns my tongue, but let them cool, and I can leave them alone and lonely.
However, this cookie recipe, well, I have to admit to having a hard time leaving them alone. But usually one, OK, maybe two cookies beats my craving for a cookie.
Grand Slam Cookies
- 2 sticks butter (1/2 lb.)
- 1 1/2 cups white sugar
- 2 tablespoons molasses
- 2 eggs
- 1-2 tablespoons Kahlua or Vanilla Extract
- 4 cups Old Fashioned Oats (not the quick cook kind)
- 1 cup AP flour (I like using Self Rising flour, omit the BP if using Self Rising flour)
- 1 tsp. Baking Powder
- 3/4 Cup Milk Chocolate Chips
- 3/4 Cup Semi-Sweet Chocolate Chips
- 3/4 Cup Peanut Butter Chips
- 3/4 Cup Butterscotch Chips
- Put the butter and sugars into the mixing bowl of the stand mixer and mix, mix, mix it until the sugar has broken down, and gotten nice and light. Add the molasses next, then add the eggs, and again, beat it. Add the Kahlua or your nice homemade Vanilla extract and beat them a little more. Then fold in the flour and then the oatmeal. And here's where it gets fun. Add 3/4 cups of each of the following. Semi Sweet Chocolate Chips, Peanut Butter Chips, Milk Chocolate Chips and Butterscotch Chips Mix together, and form into a roll or just scoop up a generous spoonful or two,(ice cream scoops work well here), place them a little ways apart on a silpat or parchment lined cookie sheet, flatten them a little with a greased fork and bake at 350 degrees for about 15 minutes or until the cookies are done. Let them cool a little while on the cookie sheet before putting them on the cooling rack. Cause they tend to break apart and then you have to eat the evidence. Makes about 5 dozen cookies, depending on size. Today, I only baked off 2 dozen of the cookies, I used my little scoop and portioned out the rest and those little balls of goodness are taking a rest in the freezer. That way, if, well, OK, the next time I get a craving for a cookie, all I have to do is bring them out of the freezer, put them on a cookie sheet while the oven heats up, and then bake them off.
I"m ready for Santa. Got my cookies, got the milk, now I just have to wait.
You think the milk will last that long?
I did drink the milk. And ate the cookies, but I've got more in the freezer, ready to bake up fresh for Santa.
I discovered that if you charcoal a marshmallow over a fire and then put it on the cookie, it does a great job of pretending it's a Smore.