Time to restock my freezer, but not with ice cream. Shocked? Well, I will be replacing the ice cream that was consumed this last week, but my goal today is to restock my freezer with cookie dough. It is rule #2 of successful mothering, isn't it? And I have not been very successful in that area this last month. Thanks to several drool causing posts I am off to make love to my amazing Kitchen Aid mixer and whip up these lovely looking photos:
Magirk's Awesome Chocolate Chip Cookies (That picture just screams for a glass of milk and a good book)
Mrs. Annie's Grandma Ida's Oatmeal Cookies (I'm putting your bragging to the test.) =)
Michal's Chocolate Chip Pecan Cookies (I have been saving my precious Guittard Milk Chocolate chips for just such a recipe. And I saved some pecans from my recent pecan pie bars for this too. Never make a 9x13 pan of pecan pie bars unless you are going to give them away. I hope I don't get the mean nurse at my next appointment because I'm sure those pecans did some damage.)
And then I will be whipping up a big batch of my Grandpa's Favorite Gingersnaps too. I don't have any pics because I'm usually too busy fighting my family for a few to get my hands on a camera.
Grandpa’s Favorite Gingersnaps
*DSSH always likes these fresh from the oven with a cold glass of milk. If you take a bite of a warm cookie and a drink of cold milk the milk will make it crunch up but it will still be warm and gooey on the inside. You can freeze the dough for up to 3 months in a freezer ziplock bag.
¾ C. Butter or Margarine
¾ C. Shortening
2 C. Sugar
½ C. Molasses
Mix the above till smooth
4 C. Flour
2 tsp. Baking Soda
2 tsp. Cinnamon
2 tsp. Ground Cloves
2 tsp. Ground Ginger
Mix well then shape into balls (I use a cookie scoop that measures exactly at a tablespoon. So if your cookie balls are larger you may have to increase baking time) and roll in sugar.
Bake at 375 degrees for 8-10 minutes. I use a small cookie scoop and only leave them in for 8 minutes. Cool on a wire rack.