C is for Cookie, that's Good Enough for Me

Editor's Note (haha, "Editor"): I can attest that these cookies are yummy, particularly because I had no less than 15 of them. Also, thanks to Matt for indulging me and (grudgingly) posting this entry. ~Kathryn

It's that time again, the time for me to be coerced into writing a blog entry. I'll start with a definition, as most uninspired writings and speeches seem to. Dictionary.com defines a cookie as:

a small cake made from stiff, sweet dough rolled and sliced or dropped by spoonfuls on a large, flat pan (cookie sheet) and baked.

So, these cookie things sound pretty delicious don't they? But how could one possibly learn how to make such a delightful treat? Where could one possibly find such a yummy snack? Ok, believe it or not, you can find a multitude of them in the grocery store next to the crackers, but that would be too easy. Lucky for you, I happen to be premiering a recipe for home grown Oatmeal Cookies I tested out last night. Actually I'm still "testing out" the remainder of the batch right now. Ok, it seems AllRecipies.com has the same recipe up on their site, but hopefully I can add some extra insight to make the write-up worthwhile.

Anyways, here it goes.

Incredible Edible Oatmeal Cookies

• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups rolled oats
• 1 1/2 cup raisins

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, cream together the butter, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, and salt; stir into the sugar mixture. Stir in the oats and raisins. For an extra exciting stirring experience, I recommend switching between clockwise and counterclockwise, or figure eight pattern for bakers who are more advanced, or anti-clockwise for the bakers more British.
3. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
4. Bake 9 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.

Fishy Delight

I was somehow coerced into guest posting on the blog for Kathryn. Continuing with the blog theme, here is a recipe for panko encrusted salmon. I've been making this for a few years, and there's a lot of leniency, so you don't have to follow everything exactly. I can however tell you from personal experience that while substituting the flour with confectioner's sugar may sound like a good idea, in practice Swedish Fish should remain the only sugared sea life.

Panko-Encrusted Salmon Delight

• 2 Salmon Filets
• 1/4 c Flour
• 1/3 c Panko bread crumbs
• 2 T Melted Butter
• Oregano (or your favorite mix of spices)
• 1 Egg
• 1/4 c Milk
  

Preheat oven to 350. Set up two plates on the counter. In the first plate, place the milk. In the second plate, place the flour and mix in some oregano (or other spices). Saturate filets with milk, then coat with the flour mixture. Beat an egg into the plate with the milk, then transfer the filets back to the plate with the milk, and flip them to cover both sides. Mix the panko bread crumbs into the plate with the flour. Move the filets to the plate with the flour and bread crumbs, and flip them a few times until both sides are covered. Next, place the filets into an oven safe dish and drip the melted butter over top, trying to cover as much of the top of the fish as possible. Transfer the dish into the oven and cook for 15 minutes, or until fish flakes. Eat.