A limited supply of my Triple Chocolate Chip cookies and my Mexican Chocolate Butter cookies are now available at El Rincon Mexicano Restaurant, 112 W. Moreland Rd, Hatboro, PA 19040. We are offering them at an introductory price of 75 cents each.
Beginning later next week, a limited selection of my cookies will be for sale at El Rincon Mexicano, 112 W. Moreland Rd, Hatboro, PA 19040. We will be selling Triple Chocolate Chip Cookies and Mexican Chocolate Butter Cookies.
Here is a variation on the classic oatmeal cookie. Adding ginger puts a little more spunk to these cookies. You could also add some chocolate chips, raisins, or nuts if you have them on hand.
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoons ground ginger
3 cups quick cooking oats
In a medium bowl, cream together butter, both sugars and eggs.
Combine flour, baking soda, salt, and ginger, stir into the creamed mixture. By hand, mix in oats.
Cover, and chill dough for at least one hour. Preheat the oven to 375 degree F (190 degrees C). Roll the dough into 1-1 1/2 inch balls and place 2 inches apart on a parchment paper lined cookies sheet.
Bake for 8 to 10 minutes or until golden brown. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
This Labor Day weekend I was in the mood for baking. I started the day making my signature Double Chocolate Cookies and then onto a new and improved recipe for Chocolate Chip Cookies. This recipe is a keeper and will be filed under “secret recipe” and will not be sharing. My third cookies which I actually made the dough for last weekend and baked today, were Lollipop Swirl Cookies. I posted the recipe and directions here: