Palmer House Oatmeal Cookies Food

CHICAGO'S PALMER HOUSE CHOCOLATE FUDGE BROWNIE

Steps:

• Preheat the oven at 300°.
• Melt the chocolate with the butter in a double boiler or microwave oven.
• Mix the dry ingredients (except for the walnuts), in a mixing bowl.
• Mix the chocolate with the dry ingredients (4 to 5 minutes).
• Add the eggs.
• Pour the mixture into a 9" x 12" baking sheet and sprinkle the walnuts on top.
• Press the walnuts down slightly into the mixture with your hand.
• Bake for 30 to 40 minutes. It will test "gooey" with a toothpick in the middle, due to the richness of the mixture.
• After removing from the oven, allow to cool about 30 minutes before spreading a thin layer of the glaze with a pastry brush.
• Glaze:.
• Mix together the apricot preserves, the unflavored gelatin, and the water in a saucepan.
• Mix thoroughly and bring to a boil for 2 minutes.
• Use while hot.

GRANDMA'S OATMEAL TOLL-HOUSE COOKIES

Steps:

• Preheat oven to 375 degrees
• In large mixing bowl add the sugar, eggs and shortening. Blend together.
• Slowly add the flour, salt and baking soda and mix well.
• Add the water, vanilla and chocolate chips and mix.
• Add oatmeal and mix until all ingredients are blended together.
• Using a spoon, drop dough onto cookie sheet. Bake for 8-10 minutes or until cookies appear a golden brown. Repeat until all dough is used.
• The size of the spoon will determine the size of the cookie.

OLD-FASHIONED FARMHOUSE OATMEAL COOKIES

Steps:

• Position a rack in the middle of oven; preheat to 350°.
• Grease several large baking sheets or coat with nonstick spray.
• In a large heavy saucepan over medium heat, melt the butter, stirring, until completely melted and runny; remove from heat.
• Thoroughly stir the oats and 1 tablespoon water into the butter.
• Let stand for 5 minutes so the oats can hydrate.
• Vigorously stir in the sugar, baking soda, cinnamon, and salt until thoroughly incorporated.
• Vigorously stir in the egg and raisins, then the flour until very well blended.
• If the dough is very soft, stir in 1-2 tablespoons more flour.
• If it is still soft, let stand to firm up for 5 minutes.
• In a large bowl, vigorously stir the brown sugar into the butter until well blended, mashing out any sugar
• Using a 1 1/2-inch spring-loaded scoop or heaping measuring tablespoon, form the dough into uniform mounds, spacing about 2 1/2 inches apart on the baking sheets.
• Using your fingertips, pat down the mounds just slightly.
• Bake one sheet at a time for 7-10 minutes or until the cookies are barely firm in the center tops , tinged with brown, and slightly darker at the edges.
• Transfer the baking sheets to wire racks; let stand until the cookies firm up for 3 minutes.
• Using a wide spatula, transfer the cookies to the wire racks; let cool completely.

PALMER HOUSE BROWNIES

Steps:

• Preheat oven to 350 degrees. Butter and flour 8x8x2" metal baking pan.
• Melt chocolate and butter in heavy small saucepan over medium heat, stirring often; cool to lukewarm.
• Using electric mixer, beat sugar and eggs in large bowl until well blended, about 1 minute. Whisk in melted chocolate mixture.
• Sift flour, baking powder, and salt together and fold into batter. Transfer batter to prepared baking pan. Sprinkle walnuts over and press gently into batter.
• Bake brownies until edges are raised and cracked and tester inserted into center comes out WITH some moist batter attached, about 45 minutes.
• Melt apricot preserves in small skillet over medium heat. Strain preserves; brush melted preserves over hot brownies. Cool 1 hour, then transfer to refrigerator and chill until cold, about 2 hours.
• Can be made 3 days ahead. Cover and keep chilled.
• Cut into 16 brownies. Served chilled.