A couple Fridays ago, we had a Nehemiah Project Work Day here at YWAM Turner Valley. The Nehemiah Project is our base’s department that is dedicated to the renovation of our buildings, and the care of our property. God has given us a great location, and we want to care for what He has provided for us. Just as Nehemiah led the rebuilding of the wall around Jerusalem, leading to fresh devotion of God’s people, we want to renovate and expand our capacity in preparation for what God wants to do here.
You may wonder what this all has to do with cookies, and admittedly, the answer is “not a lot.” On our recent work day, staff and students spent hours clearing brush and preparing some of our property to be made into a river-side park. It was a day of gruelling work for everyone…and I was in the kitchen making snacks. I’m convinced I got the best end of the deal, though everyone had a lot of fun and got lots of work done! In the morning I made these Oatmeal Raisin Chocolate Chip Cookies, and in the afternoon I baked Homemade Pretzels with Buffalo Cheese Dipping Sauce and Honey Mustard. Yum. I got both recipes from Smitten Kitchen. I don’t think you can go wrong with a single recipe on that site!
Oatmeal Raisin Chocolate Chip Cookies
- 1 cup butter, softened
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup raisins
- 1-1/2 cups chocolate chips
- Cream together butter, brown sugar, egg, and vanilla until smooth. In separate bowl, whisk flour, baking soda, cinnamon and salt together. Add this to butter/sugar mixture. Stir in oats, raisins and chocolate chips. For the oats, I used a pre-mixed variety of porridge oats, flax seed, and wheat germ. These gave the cookies a really nice crunch, and kind of makes you feel like you’re eating something healthy.
- Chill the dough. I’ve never done this with this sort of cookie dough, but I did as I was told, and they turned out great. Apparently this makes them turn out a bit thicker after baking. Heat the oven to 350°F while you’re chilling the dough. Scoop cookies onto parchment paper-lined baking sheets, and press down ever-so-slightly with a fork. Cookies should be about 2 inches apart to avoid a cookie pizza.
- Bake for 10-12 minutes, taking the cookies out when golden at the edges, but looking a little underdone in the middle. Let the cookies sit on the hot baking sheet for five minutes before transferring them to a cooling rack (this heat from the pan finishes the baking of the cookies).
* This makes an awful lot of cookies…if you’re just making them for your family (presuming you don’t have seven children), cut the recipe in half, or bake the full amount and then freeze some, if you have the will power to do so.
** Michael Packard got to use a chain saw during the work day! He also managed to scorch the end of his beard, eyelashes, and eyebrows by getting too close to the fire as he burned what he was chainsawing!