Friday, February 4, 2011

Milk and Cookies


So I know why all kids in the '40s and '50s came home to plates of fresh cookies and tall glasses of milk.  Their mothers were bored out of their minds.  It dawned on me today when I was floundering for something to do and the only think I could think of was bake.   Admit it, you've all hit that point in the afternoon when a large dose of sugar is just what you need and there's nothing in the house to satisfy, so you bake yourself some cookies.  You wouldn't be baking those cookies if you had something better to do with your time.  So just imagine a world without cable TV and the internet and cell phones and malls, and you can see why so many mothers perfected the art of milk and cookies.

It didn't help that our internet was out all morning, so I had to play cave man.  It was pure torture!!!  How was I going to survive not knowing if I got an important email or if someone posted something really good on their blog!  How was I supposed to sufficiently waste my time without my internet!!  It was hard, but I persevered.  And look what it got us, fresh, hot, ginger cookies.  They're my favorites.  I'll will freely admit to having eaten at least eight so far today, and I promise I will eat more before bed.  I will also be paying for it later.  But it's so worth it.

So the next time you're so bored you feel the urge to play Betty Crocker, here's a recipe for you to try.  These are unbelievably good.  I've been trying to figure out how to give them a hint of lemon, but I haven't perfected that yet, so here's the basic recipe:


Soft Ginger Roo's

Ingredients:
1 cup  Pure or Light Olive Oil 
2 cups brown sugar packed 
2 large eggs 
½ cup  molasses 
2 teaspoons pure vanilla extract 
2 tablespoons softened butter 
4½ cups  flour 
4 teaspoons baking soda 
¾ teaspoon salt 
1½ teaspoons powdered ginger 
2 teaspoons ground cinnamon 
1 teaspoons ground cloves 

Preheat oven to 375F°.
In mixing bowl combine Olive Oil, brown sugar, eggs, molasses vanilla and butter extracts. Blend until creamy.
Add flour, soda, salt, ginger, cinnamon, and cloves. Blend until smooth.
Roll dough into small tablespoon-sized balls, or use large cookie scoop.
Roll in sugar and place on prepared cookie sheets.
Bake for 7 - 10 minutes. Remove and let cool on cookie sheet for at least 5 minutes. 

2 comments:

Bennet said...

Oooohhh... those look good. My resolve is not happy with you right now. And I know what you mean about cookies and boredom going hand in hand.

Amy said...

That is so true - I love to bake when I need something to do - especially to give me a break from the kids or get them to stop fighting. Guess what I'm about to do? Try a new recipe for pumpkin bread. But I'm definitely adding these to my list of recipes to try. Thanks for sharing - they look delicious.