That is the correct order. I like cookies the best, cakes next, and pies will do if cookies aren’t available unless the pie comes from Hartville Kitchens in Ohio then pie slides into the top spot. Since I am not currently in Ohio, cookies top the list. Doughnuts are in a category by themselves. Yum!
Topping the list that tops the list is this recipe. I first made these cookies for Davis and Olivia’s pioneer days at school. We had to provide an authentic pioneer food. Mine wasn’t historically accurate but it was authentically funny. These are Buffalo Chip Cookies. Nothing like a stampede of buffalo leaving behind their “chips” for a vivid pioneer imagery. “Have some Tatanka Poop, Jedediah!”
Beware, there is just about every known allergen in these foods – nuts, coconut, wheat flour, and eggs so tread lightly if you are serving them in public. They pretty much come with their own Epi-pen.
Buffalo Chip Cookies
1/2 cup butter, softened
1/2 cup vegetable shortening (Crisco solid shortening NOT oil)
1 cup brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cups oats
1/2 cup raisins
2 cups chocolate chips (12-ounce package)
1/2 cup coconut (I used the frozen variety)
1/2 cup nuts (I used sliced almonds)
Preheat oven to 350 degrees. Cream shortenings and sugars. Add eggs. Sift together flour, baking powder, baking soda, and salt. Add to egg mixture. Mix in oats, raisins, chocolate chips, coconut, and nuts. Make large cookies and bake for about 12 minutes or until lightly browned. Allow to cool on the cookies sheet for 3 minutes before removing to a wire rack to cool.
Yee Haw and Wagons Ho! Blazing a trail to the cookie jar and then on over to the gym.