V is for Victory Cookies

So, as a pastry chef by trade, I would say I know my way around a kitchen. I have made cakes that looked like dragons, topsy turvy top hats, and dinosaurs.One of the things I could never get right, believe it or not, are cookies. Under done, over done, burnt! I could not get them right. Christmas was a time I wanted to shine with some awesome cookies, but always ended up falling on my face.Not anymore!

Since I am not allowing myself to buy cookies,  and trying to weed out most highly processed foods, I decided to practice until I got it right. “Even if they’re terrible, the chickens my still like them” I told myself. “You’re not trying to impress anyone.” It took a long time, like 10 months off and on. Making batches upon batches of cookies. Some sucked hard. Not enough sugar… or burnt. My quest would go on! Finally I found something I was so happy with, that I want to share these cookies with the world!

V is for Victory Cookies!

What you will need!

1 stick of butter (at room temp)
1/4 cup shortening
1 cup white sugar
1/2 cup brown sugar
2 farm fresh eggs
1 cup rolled oats
1 cup bread flour (for chewiness)
1 cup self rising flour (for poof)
1 shot of rum
1/2 cup mini chocolate chips
1/2 cup chocolate chunks
Stand mixer (or big arm muscles)
1 cookie sheet lined with parchment or silicone pad

Yield: 10 huge cookies

So in your mixer (because who has time for this by hand?) Put the gooey soft butter.

Beat well and hard for 3 to 5 minutes or until it becomes very light in color. That is the air being beaten in to the mixture. Now add the shortening, giving it the same beating you gave the butter. Once you have shown them what for, scrape down the bowl and add both sugars. Beat it some more (remember I am not taking any crap from this recipe after so much work, so many beatings where required), for about 3 minutes.

Mix in the farm fresh eggs. I really mean farm fresh. Like, if you aren’t raising your own chickens, go find someone who is. This makes a HUGE difference. Fresh eggs do something special to these cookies.

Once mixed well, scrape down the sides again, and add all the flours and oats.

(Start slow, and be careful not to put the mixer on a high setting. It will fling a lot of flour everywhere. Not that I have ever done that.)

Once that it is fully combined, (you should not see any raw flour) add in the chocolatey goodness in chip and chunk form. Stir slowly again.

Use a 1/2 cup measure to scoop out the dough. I space them out a bit far because they spread a lot.

Bake for 20minutes or until the top of the cookies look dry.

Let cookies cool completely on the cookie sheet. If not they tend to crumble. It takes about 15 minutes.

I can one eat one in a sitting, they are as big as three regular cookies. Once they are cool, grab a big glass of milk, and tuck into a great cookie.

Enjoy From Vee!