We have had the same forecast all week long. “Sunny today, with severe thunderstorms likely toward rush hour and into the evening.” Sometimes the storms come, sometimes they don’t. (That’s the view out my office window during a storm. Montessori pre-school across the parking lot.) Nothing says, “Hey, make some coffee and sit down and knit” like a good thunderstorm. Well, sometimes a good thunderstorm says, “Hey, make a fire and sit down with some hot chocolate and read a good book.” But this week the thunderstorms have been promoting knitting. Good thing, because I have a bunch of projects that I’m working on.
Several of you have asked what I used for blocking my Girasole. I bought two sets of these at Sam’s. I like them because they interlock (which also means they come apart for storage). The colored side is knobby, but the black side is smooth. I used all of the squares in two sets to block mine, which turned out to be 72″ in diameter (just what the pattern said it would be.) So far, we have over 250 people KALing with us on this, and people are still signing up – how fun is that? It’s not too late to join. Details here.
We went to a dinner earlier this week and had the best cookies for dessert. I decided that I needed to come home and duplicate the recipe. (This was a catered dinner at church, so no one was there that could pass on the recipe to me.) I think they go well with thunderstorms and coffee and knitting. Or hot chocolate, fires in the fireplace, and a good book. You choose.
6 cups oats
2 1/4 cups flour
2 cups butter or margarine
2 cups sugar
2 cups brown sugar
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
2 tsp. vanilla
3 cups dried cranberries
2 cups white chocolate chips
Cream together butter and both sugars. Add eggs and vanilla and mix thoroughly. Add baking soda, baking powder, cinnamon, salt and flour, mixing well. Add oats 2 cups at a time and mix until blended. Fold in cranberries and white chocolate chips by hand.
Scoop into balls and bake at 350 degrees for 12 minutes. (Cookies will flatten, so space well.) Let cool 2-4 minutes on pan before transferring to a wire rack.
Makes 6-8 dozen, depending on size. You can also freeze half the dough for later. I make the rest of the dough into cookie-sized balls, freeze on a cookie sheet, then transfer the frozen balls to a big zip-top bag when they’re completely frozen. Add a couple of minutes to the baking time if you’re baking the balls directly from the freezer later. If you click on that cookie photo to make it bigger, I think you’ll practically be able to smell them ….