Here at the ranch, you never know what you might encounter. Like when I drove in from the store the other day to find a cow on my island.
Yeah, that's one of those things that make you go "Hmm..."
I had to step out of the car and ask her just how she got there. I mean, did she swim or use the bridge?
She ignored me, of course, and went back to eating the grass.
Oh, well. At least we won't have to mow.
So the other day I had a craving for some autumnal-tasting cookies. No, that doesn't mean I wanted them to taste like leaves. What I wanted was those fall spices we all love so much. Cinnamon and cloves...
Oatmeal Raisin cookies seemed to fit the bill. Mostly because I had all of the ingredients. Well, sort of. And I would have to make a few changes to fulfill my flavor craving.
Here's what you'll need:
1/4 cup unsalted butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup dark brown sugar, packed
1 tsp. vanilla
1 cup all purpose flour
1 tsp. baking soda
1/4 teaspoon salt
1 to 1 1/4 tsp. cinnamon
1/4 tsp. ground cloves
2 2/3 cups old fashioned oats
3/4 cup dried berries/raisin blend
1 cup chopped nuts
Start by preheating your oven to 375 degrees.
Line baking sheets with parchment paper or lightly coat with cooking spray.
In a large bowl, cream the butter, shortening and sugars.
Beat in the eggs and vanilla.
In a separate bowl, stir together the flour, soda, salt, cinnamon and cloves, then, with the mixer on low, lest we send flying everywhere (experience talking), add flour mixture to shortening mixture and mix until blended.
Now stir in your oatmeal.
So about those nuts and the berry/raisin mixture.
First, I like to see and taste the nuts in my cookies, so I coarsely chop them.
And pecans are always my nut of choice. That said, you are allowed to use whatever nuts you like and chop them as finely as you prefer.
As for the berries and raisins, I had just a small handful of raisins on hand and about a half a cup of this dried berry fruit mix that had golden raisins, cherry flavored dried cranberries, regular dried cranberries and blueberry cranberries. Honestly, I loved it so much, I will probably make these cookies strictly with the berry blend from now on.
Add the fruit and nuts to the rest of the mixture
Stir to combine.
Then drop by large tablespoons onto your prepared baking pans.
Bake for 10-12 minutes. If you like them crispy, let them go the longer time, if you like them chewy, go with the lower time.
I ended up with a mixture of both.
Either way, they were so delicious. The spices, the berries...
It was the perfect balance.
This was a fun, albeit somewhat crazy, week.
I got crafty with the spray paint again, transforming my OLD kitchen chairs...
Into my new kitchen chairs.
Then I was off to our baby girl's baby shower.
Doesn't she look cute with that belly? First time she's ever had a belly of any kind.
Oh, and then there was this sweet treat.
Grammy's million dollar man is getting so big. I can't believe he's six months old already.
Just look at that smile.
And soon we'll have a brand new baby girl to add to the mix.
Taegan Olivia is scheduled to make her debut on January 3. That is, unless she has other plans.
Only time will tell on that one.
Okay, so now I want to hear from you.
What have you been up to this week?
Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com