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Oatmeal + Chocolate
COOKIES:
¾ cup shortening
½ tsp baking soda
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1 cup brown sugar,
1 tbsp ground
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tightly packed
cinnamon
½ cup cane sugar
pinch of ground ginger
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1 egg
½ cup dried cranberries,
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¼ cup water
chopped (optional)
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1 tsp vanilla extract
½ cup chopped pecans
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1 cup all-purpose flour
3 cups rolled oats
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½ tsp salt
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COOKIE DIRECTIONS
Preheat oven to 350°F. In a bowl, beat together shortening and sugars with a hand
mixer. In a separate bowl, whisk the egg, water, and vanilla. Combine the two
mixtures. Sift together the flour, baking soda, cinnamon, and ground ginger and stir
into the shortening. Mix in the rolled oats, cranberries, and pecans. Roll out dough
onto a parchment-lined baking sheet and bake for 15-20 minutes.
To make regular cookies, scoop spoonfuls of the dough onto a greased cookie
sheet and bake for 12-15 minutes.
ICE CREAM DIRECTIONS
In a medium saucepan, combine cream, cocoa powder, sugar, and salt. Whisk over
medium-low heat. Add chocolate and stir continuously until smooth. Remove from
heat and add milk and vanilla extract.
Let the mixture cool until no longer hot. Chill in refrigerator until cold. Add mixture
to an ice cream maker and process according to manufacturer's instructions.
14 ∙ recipes
ICE CREAM:
2 ½ cups heavy cream
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1/4 cup cocoa powder
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½ cup cane sugar or
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dark brown sugar
pinch of salt
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8 oz. dark chocolate,
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finely chopped
1 cup whole milk
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½ tbsp vanilla extract
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recipes ∙ 15
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