Wednesday, October 31, 2012

Hurricane Cookies by Candlelight

Things have been interesting out here on the coast. I am at the campus library, which is the only place with power, more or less. Last night I made cookies by candlelight, mostly to have the oven on (gas) to keep warm. You won't have any pictures of them, but you may have the recipe:

Hurricane Cookies by Candlelight

1/4 cup of butter, softened
1/4 cup of peanut butter or chocolate peanut butter or a mixture of both (that's what I had, actually, a mixture)
1/2 cup of packed brown sugar
1 egg
2/3 cup of all purpose flour
1/4 teaspoon of baking powder
1/4 teaspoon of baking soda
1/8 teaspoon of salt
1/2 cup mini chocolate chips
1 tablespoon granulated sugar

Preheat oven to 375 degrees. If you have a mixer and power, mix the butter, peanut butter, sugar, and egg until creamy. If you don't, do the best you can with a spoon by candlelight. You'll need to shine your lantern into the bowl to make sure you don't have any big lumps of butter. (Some little tiny lumps are okay.)

Add flour, baking powder, baking soda, and salt; mix well. Shine the lantern in again to be sure it's not got any streaks of dry flour. Mix in chocolate chips.

Shape into balls of about 1 1/2 inches and dip tops into granulated sugar. Place on ungreased baking sheet about 3 inches apart. Do not flatten.

Bake about 10 minutes. You are welcome to open the oven a lot to feel the warm air puff out, but be aware that it will take a little longer to cook that way. The cookies are done when you shine a lantern on them and they don't look all liquidy in the middle, or when golden brown (which you will see if you have actual lights on). Remove from oven. (Leave oven open for a while to let the warm air out into your apartment.) Allow to cool on baking sheets for about 4-5 minutes. You may then eat some, and cool the rest on a wire rack, then transfer to a sealed container to eat for breakfast the next morning.

Stay safe and warm out there!

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