Still stranded in Portland, Oregon while it appears that my beloved Vermont was dealt a horrible blow by Irene. Sigh.
My ‘stranded’ has not been horrible in the least, though. I’m being spoiled by really good friends. Portland and the surrounding area is gorgeous. The weather has been sparkling and warm. There has been plenty of microbrew beer, food and music.
I miss my kitchen, though.
I made these yummy cookies awhile ago and brought the recipe with me just in case.
So, how about some cookies while we wait for me to get my cancelled flight rescheduled? (Looks like the earliest flight out is Friday morning at 7:30 am. HOLY CRAP!)
Symphony Cookies (oatmeal, chocolate chip, toffee, nut)
1 cup butter, softened
1 cup sugar
1 cup light brown sugar
2 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 cups rolled oats
1 (6.8 oz) Symphony candy bar with toffee and almonds, chopped
2 cups chocolate chips
1 1/2 cups walnuts, chopped
1. Preheat oven to 350℉
2. Combine butter, sugars, eggs and vanilla. Beat until smooth.
3. Mix flour, baking powder, baking soda, salt and oats together and add to the sugar mixture gradually, beating constantly.
4. Stir in the candy, chocolate chips and nuts. Drop by spoonfuls 2 inches apart onto parchment lined cookie sheets.
5. Bake for 12 minutes until golden brown.
Yields about 5 dozen
Recipe from Hershey’s Chocolate
I was reminded of this funny video while driving back from beautiful Mt. Hood yesterday.
We listened to the new Eddie Vedder Ukelele album on the drive. I was surprised how much I liked it.
Stay safe if you are also stranded or worse, affected my flooding and power loss. You’re in my thoughts.