By John Kirkendall
Let’s face it.
There are those times you are a grouch, expect too much from your staff, and press for deadlines (when you, yourself, may have been a little sluggish at the switch.)
We’ve all been there.
Luckily, we have those stalwart and devoted staff members who bail us out and make us look like a million bucks.
It’s not necessary to wait until Secretaries Day to acknowledge these above and beyond contributions from our loyal office mates.
I was leafing through the One Big Table Cookbook, by Molly O’Neill, the other day and spotted this particular cookie recipe.
Have you ever experienced a taste sensation by simply reading the ingredients of a food preparation?
It happened to me.
Call it an epiphany or a premonition. But I knew from the start this cookie was meant for me, and, for me to share.
I immediately added the ingredients to my constantly evolving shopping list.
And, when I got home, I forgot everything in my life except the preparation of these cookies. Ambrosia! Nirvana! Thorough Delight!
These cookies will not only vulcanize your staff to you permanently but also induce in them a sense of guilt for ever having doubted you for a single moment.
Is this too strong?
Try these gems and report back to me if I have overstated their power and delectability.
It’s a good idea to have a glass of chilled milk at your right hand and, perhaps, just a smidgeon of ice cream to accompany this treat.
For the office, I suggest taking in a cooler of milk, some chilled glasses and your carefully wrapped cookies. If you are considered for the Boss of The Year Award, this will put
you over the top. No question.
Will the kids and grandkids like these? You’re kidding, of course.
Holly Lane’s Best Cookie
Ingredients:
1 cup of melted, unsalted butter
1 cup of brown sugar
1 cup of granulated sugar
2 eggs
1 teaspoon of vanilla extract
1 cup of rolled oats
1 cup of crushed cornflakes
1 1/2 cups of flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of chocolate chips
1/2 cup of coconut
2 cups of Heath bar chips
1/2 cup of raisins
1/4 cup of dried cherries
Directions:
1. Preheat the oven to 350.
2. Combine the butter, the sugars, and beat in the eggs one at a time.
3. Add the vanilla and stir.
4. In another bowl combine the oats, cornflakes, flour, baking powder, baking soda and salt. Fold the dry ingredients into the wet ones. Add the chocolate chips, coconut, raisins and diced cherries and stir to combine.
5. Form into two inch balls, and bake directly on a baking sheet for 12 to 15 minutes until crisp.
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Judge John Kirkendall is a retired Washtenaw County Probate judge. He has taught cooking classes for more than 25 years at various cooking schools in the Ann Arbor area and has himself attended classes at Cordon Bleu and La Varenne in Paris, as well as schools in New York, New Orleans and San Francisco.
