This will be my last post for a while because we are going to British Columbia for a couple of weeks to hang with our daughter Meredith. She is graduating from Trinity Western University and needless to say, we are extremely proud of her. We pray that God will lead her and open doors for her as she seeks a career for herself and may she honor God in all she does.
Now, if you are thinking of breaking into our house while we are gone, don’t! Our son will be staying here so it won’t be empty and we have LOTS of big, muscular friends and family that will be looking out for us as well. Just sayin’.
So, I had to make some cookies for Eliot when he comes home because a few Christmases ago he looked all over town for a blue cookie jar for me (drove my husband crazy, but when you now what you want, you know what you want. I have no idea where he got that from). But, the stipulation was that it was to be kept full of cookies. Now, I haven’t quite kept up with my end of the bargain over the years but I try. Hopefully this will impress him!
So, this is what we are making today. Joy did well with this recipe again. Unusual but downright amazing taste!
This is one of the many spices that made up this cookie extraordinaire.
This looks like a hill of dirt but it didn’t taste like that AT all. Cinnamon, cloves, coriander… need I say more?
You needed to bake a sweet potato @ 400 in the oven for about 40 minutes. I don’t know if my potato was abnormally large but after 40 minutes it was still pretty much rock hard. So, I decided to cut it in half and do another 10. Still not cooked; cut it again; another 10; still not cooked. So, the heck with this, if all else fails, throw it in the microwave. That is what I did! MUCH quicker.
While that is cooking, mix brown sugar, eggs, vanilla, and oil until it is a lovely shade of blondy-brown, much like my hair. Not the stickiness but the colour.
You then mash the potato until it is really mashed, duh! and add it to the brown sugar mixture.
Throw that into the flour mixture and mix up well. Fold in 1 cup of chocolate chips. You probably could make these cookies without the chocolate chips but my question would be…. WHY?
Drop by tablespoonfuls onto the cookie sheet lined with, of course, parchment paper and cook for about 10 to 12 minutes or until cake tester comes clean.
Then let cool and enjoy. These are not a crunchy cookie but softer. They have a wonderful taste to them. Here they are all stacked and ready for Eliot in the Blue Cookie Jar.
Until we meet again