On Thursday afternoon I got a call from the city Building Division - they had approved not only our garage roof building permit, but also our house renovation building permit! (Yes, it only took 2 days!)
Hallelujah and pass the hammers, ‘cuz it’s ON!
Now, if you really want to show your appreciation for someone, you bake them cookies, right?
So of course I stayed up late baking cookies. Given the limitations of the kitchen in the hovel we’re currently living in, I should have made a small batch... but no... I made 10 dozen. One dozen at a time, because the oven is small, and only has one rack, and I only have 2 small baking trays. Fortunately, I do know where my parchment paper is, so none of the cookies burned on the bottom or stuck to the pans.
I used some of the Snickerdoodle batter we bought as a fundraiser (those are the ones on the bottom) and then I made my daughter’s famous chocolate chip oatmeal cookies, the ones with olive oil instead of butter.
Emi’s Chocolate Chip Oatmeal Cookies with Olive Oil
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| You know you want one! |
Ingredients:
- 1/2 c. plus 1 tbsp olive oil
- 1 c. packed brown sugar
- 1 egg
- 1 tsp vanilla
- 1 c. all-purpose flour
- 1 ½ c. quick oats (NOT instant or large flake)
- ½ tsp cinnamon
- ½ tsp baking soda
- ½ tsp salt
- 1 c. chocolate chips
Instructions:
- Preheat oven to 375 ° F, line a baking sheet with parchment paper (or silicone mat)
- In a large bowl, mix olive oil, brown sugar, egg and vanilla.
- In a medium bowl, combine flour, oats, cinnamon, baking soda and salt.
- Stir dry ingredients into oil/sugar/egg mixture, then stir in chocolate chips.
- Drop by teaspoonfuls onto lined baking sheet, 2” (5 cm) apart.
- Bake for 10 - 12 minutes, until just turning golden (don’t over bake).
- Cool on a cooling rack.
Makes 4 dozen, using a 1 tbsp spring-releasing scoop (y’know, like a mini ice cream scoop). But those were rather small cookies - Emi makes them bigger, so she only gets 2 dozen out of a single batch like this.
Like most cats, ours like olives, and they can smell the olive oil in these (I can’t when I use “light-tasting” olive oil like i did today, but they still can!). Enter the furry sharks!
So I hid the cookies in a locked cupboard to finish cooling. (After I tested 4 or 6 or so...)
