Recipe Corner (Sept., 11, 2008)

Household of cookie monsters

Recipe Corner
By Ginger Isham

Cookies were a staple at our house years ago for lunches and snacks. Molasses cookies were a big hit, as were the usual chocolate chip, peanut butter and oatmeal cookies. The most unusual name for a favorite was “Mancatcher” cookies.

‘Mancatcher’ cookies

2 sticks soft butter

3/4 cup each brown sugar and white sugar

2 eggs

2 teaspoons vanilla

1/2 teaspoon almond flavoring

2 cups flour

1 teaspoon baking soda

pinch of salt

12 ounces chocolate chunks

12 ounces white chocolate pieces

1 cup chopped pecans

1 cup coconut

Cream butter, sugar and add eggs. Beat in rest of ingredients. Batter will be chunky. Drop by tablespoon onto ungreased cookie sheet. Bake at 400 degrees for about 10 minutes.

Molasses raisin cookies


3 1/4 cups flour

1 teaspoon baking soda

pinch of salt

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon allspice

1 cup dark brown sugar

1 cup butter

3/4 cup molasses

1 egg, large

1 1/2 cups raisins

Cream butter and sugar and add egg and molasses. Beat until fluffy and add dry ingredients. Mix well.

Divide dough in half and shape into log rolls and wrap in wax paper and chill in fridge. Slice and bake in 300-degree oven for 20 to 25 minutes. Drizzle with icing of confectioners sugar and milk when cool.

Wyoming whoppers

2/3 cup butter

1 1/4 cups brown sugar

3/4 cup white sugar

1 1/2 cups peanut butter (may use chunky)

6 cups regular oatmeal (not quick)

2 teaspoons baking soda

1 1/2 cups raisins

1 package chocolate chips (12 ounces)

Melt butter over low heat and stir in sugar, eggs and peanut butter. Stir until batter is smooth. Add rest of ingredients and mix well. Batter will be sticky. Drop on greased cookie sheets with tablespoon. Flatten slightly. Bake at 350 degrees for about 15 minutes.

Ginger Isham was the co-owner of Maple Grove Farm Bed & Breakfast in Williston, a fifth generation family farm on Oak Hill Road where she still lives.