THE FIRST BATTLE: Trevor’s Cardamom Oatmeal Raisin vs. Sarah’s Maple Cashew Coconut
In lieu of a wedding cake. we will be serving giant cookies at our picnic reception. We have a few allergies and intolerances to be mindful of, so we’re preparing things in stages. Our families have offered to help us in this endeavor, which will be an enormous blessing! This weekend, we purchased a chest freezer and we developed two brand new cookie recipes. We were feeling competitive as we prepared to play “The Game of LIFE,” so we made it a WAR. Yesterday was merely the first Giant Cookie Battle. Of course, there was no definite winner, and both persons’ will have their cookie featured on the wedding menu.We’re trying to get better at fighting, so perhaps next time there will be a true winner.
Below you’ll find our recipes:
Trevor’s Cardamom Oatmeal Raisin
1/2 c. Butter
3/4 c. Brown Sugar
1/2 c. White Sugar
2 Eggs
1 t. Vanilla
6 T Oats (whole)
2 1/4 c. AP Flour
1 t. Cardamom
1-2 T Cinnamon
1 t. Baking Powder
1/2 t. Baking Soda
1/2 t. Salt
Sarah’s Maple Cashew Coconut
1/2 c. Butter
1 c. Brown Sugar
1/4 c. White Sugar
5 T. Maple Syrup
1 Egg
1 t. Vanilla
2 c. AP Flour
1/4 c. Coconut Flakes
1/2 c. Toasted Salted Cashews
3/4 t. Baking Powder
1/2 t. Baking Soda
1/4 t. Salt
Extra Coconut Flakes (to press on dough prior to putting into oven)
Instructions (for both kinds of cookies): Preheat Oven to about 350*. Mix wet ingredients and sugars. In a separate bowl, mix dry ingredients. Slowly incorporate dry ingredients into wet ingredients. Bake for 10-14 minutes at 350*.
sownandsoured 