A dear friend of mine shared with me some Taylors of Harrogate Yorkshire tea. I love what it says on the package..."Let's have a proper brew". I also picked some pansies from my pots outside to bring some Wintry cheer indoors to add to my little lady vase. Yes, pansies grow in the Fall, Winter and Spring months in Texas. I don't plant them in the ground any more because the bunnies in the neighborhood feasted on them.
I'm using my Mom's Royal Doulton plate, and teacup and saucer, which is the Berkshire pattern. My Dad and I picked this out at Lazarus Department Store for my parent's 25th Anniversary. Mom gifted the set to me several years ago. I think it's such a timeless pattern, don't you?
My Mom loves to shop at thrift stores and she found this cute teapot and gave it to me. It looks like a cobblestone cottage and I just love it. It's made in America, too!
I decided to try King Arthur Flour's 2015 recipe of the year, which comes from Cookies for Kids' Cancer, the originator of the recipe, which King Arthur supports. The cookies are soft and wonderful and I do hope you try them. Here's the recipe:
- 1 cup (16 tablespoons) unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 tablespoon vanilla
- 2 cups flour
- 1 cup quick-cooking or old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt or 3/4 teaspoon regular table salt
- 3 cups semisweet chocolate chips (I used a mixture of milk, semisweet, and white chocolate chips, because that's what I had on hand.)
1) Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.
2) Beat together the butter and sugars until smooth.
3) Add the egg, egg yolk, and vanilla one at a time, beating well after each.
4) Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.
5) Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.
6) Stir in the chocolate chips.
7) Decide what size cookies you want to make. A muffin scoop (1/4 cup) will make 20 large, palm-sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4" to 3") cookies; and a teaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2") cookies.
8) Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies.
9) Bake the cookies for 12 to 15 minutes, until they're a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that's OK, they'll continue to bake as they cool on the pan.
10) Remove the cookies from the oven, and as soon as they're set enough to handle, transfer them to racks to cool.
Yield: 20 to 100 cookies, depending on size.
NOTE: I baked one pan full and formed the rest into balls, froze them on baking sheets and then removed them and put the frozen cookie balls into freezer safe bags. You can take out what you need, bake them from the frozen state, but add a few minutes extra baking time. This way you can have home baked cookies for when you need them.
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Thank you for your visit! xo