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Recipes for June 15, 2014

Grandma Paula’s Somewhat Healthy Chocolate Chip Mint Cookies

½ cup real butter with canola oil

⅜ cup granulated sugar

⅜ cup brown sugar

1 large egg

1 teaspoon real vanilla

1½ cups all-purpose flour

½ teaspoon baking soda

Pinch of salt

1 cup high-quality dark chocolate chips (60 percent cacao)

¼ cup fresh mint leaves snipped small or ⅛ cup dried mint leaves

½ cup chopped walnuts

Preheat oven to 325 degrees.

Cream butter and sugars; beat in egg and vanilla. Add all-purpose flour, baking soda and salt. Stir in chocolate, mint and walnuts. Drop by teaspoonfuls on ungreased cookie sheets. Do not crowd.

Bake for 12-14 minutes.

Yield: 24 medium-sized cookies.

Paula Nelson-Guenther of Duluth

Salted Peanut Oatmeal Crisps

1 cup unsalted butter, room temperature

1 cup light brown sugar, packed

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

2 tablespoons water

1½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups salted peanuts

3 cups oatmeal

Preheat oven to 375 degrees.

Mix butter, sugars, eggs, water and vanilla well. Measure all-purpose flour by dip-level-pour method; blend all-purpose flour, baking soda and salt, stir into butter mixture. Mix in peanuts and oatmeal. Drop rounded teaspoonfuls 2 inches apart on cookie sheet. Bake 8-10 minutes until golden.

Jane Carr of Duluth