In case you want a crack at it
Tuesday June 02nd 2015, 10:10 pm
Filed under: Food,Life,Recipes

Remember the crockpot and the signup for soup and cookies for the Ronald McDonald House near Children’s Hospital? That’s tomorrow.

And given a thousand different experiences, I said the usual, If I can do it today do it today and Richard echoed the thought. Besides, split pea tastes better the next day anyway. Michelle happened to drop by and then rescued me while I was stirring by dashing off to Milk Pail for the missing celery for me.

The cookies: last time I did this someone else made the cookies and I didn’t remember how many were going to be needed. Well so let’s make a lot, and I pulled out the–does anyone else remember the fake Mrs. Fields recipe that went the rounds twenty-five years ago? It seemed to be a pretty good reverse-engineering and definitely healthier than the standard chocolate chip. But in case you missed out, here goes:


Concussion Cookies

2 c butter

2 c sugar

2 c brown sugar (okay, forget the two different kinds, I just did 3 3/4 c white sugar and topped off that last cup with dark molasses and it was very good.)

Cut up the butter and cream thoroughly with the sugar. Add 4 eggs and 2 tsp good vanilla.

Meantime, put 5 c oats in a cuisinart and whirr till it’s as fine a flour as you can get. Add 1 tsp salt, whirr, 2 tsp baking powder, whirr, and the recipe said to also add 2 tsp baking soda. I didn’t. I don’t care for the taste of baking soda and the cookies don’t need it. Then mix in 4 c flour, but I find I like that last cup well on the scant side.

Mix into creamed mixture. Work in 24 oz chocolate chips, plus, if you want, toasted nuts,  raisins, craisins, whatever all else you want to throw in there. Bake at 350 for 8-10 min or till it smells and looks done to you. Let cool before removing from the cookie sheet.


Now, the name. This stuff is really good to have on hand when you want to be able to bake only as many cookies as you won’t feel guilty for eating: you freeze it, and the nubbliness in the oats makes it easy to dig a cookie’s worth out of the frozen batter.

I found out the recipe made five pounds’ worth the day I had a new batch at the top of the freezer and happened to stoop down to pull something out at the bottom of the freezer. Guess what shook loose in the process. And yes, I really did.


2 Comments so far
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I was chuckling at the idea of a cookie that starts with 2 c butter and 2 c sugar being “healthier” then was wincing as I got what the name meant. Ouch!

Maybe a side benefit would be that you’d forget how many you’d eaten and wouldn’t worry about all that butter?

Comment by twinsetellen 06.03.15 @ 7:46 pm

Ouch! Those must be good cookies if you’ve kept making them even after they attacked you. I’ll have to give them a try.

Comment by DebbieR 06.03.15 @ 9:59 pm

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