Meals & Deals in Southwest Virginia

Cookbook winner!

Feb 9, 2012 Cookbook Giveaway, Recipes

Congratulations to blog reader Stacey W, who left comment No. 11 on this week’s cookbook giveaway. Stacey, it looks like you’ll have a little more relaxing to do as you work your way through this book, “Sugar, Sugar: Every Recipe Has a Story” by Kimberly “Momma” Reiner and Jenna Sanz-Agero.

Thank you for entering this contest, everyone. Do not fret if you didn’t win – I will be back with another giveaway before you know it!

I am going to share a recipe from this book a little later today, so check back on this entry and click “Read more” to check that out.

Stacey, please email me your shipping information at lindsey.nair@roanoke.com to claim this prize.

Buffalo Chip Cookies
Makes about 3 dozen

4 cups all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
1 cup butter, at room temperature
1 cup vegetable shortening
1 (16 oz.) box light brown sugar
2 cups granulated sugar
4 large eggs
2 tsp. vanilla extract
2 cups old-fashioned rolled oats (not instant)
2 cups cornflakes
1 (12 oz.) package semisweet chocolate chips
1 cup chopped pecans (optional)

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper (do not use nonstick cooking spray).

2. In a large bowl, whisk together the flour, baking powder, and baking soda. Set aside. Place the butter, shortening, and sugars in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until creamy. Reduce the speed to low and add the eggs, one at a time. Add the vanilla. Add the flour mixture a little at a time, and blend until smooth. Remove the bowl from the stand. This part is very important: MIX BY HAND from this point forward. Use a spatula or wooden spoon to fold in the oats, cornflakes, chocolate chips, and pecans, if desired.

3. Use a tablespoon to drop 2 heaping spoonfuls of dough (these are big cookies) onto the baking sheet for each cookie, placing the cookies about 2 inches apart. Bake for 15 minutes, or until the cookies are lightly golden. Remove from the oven and cool for 5 minutes. Transfer to a wire rack to let cool.

Source: “Sugar, Sugar: Every Recipe Has a Story” by Kimberly “Momma” Reiner and Jenna Sanz-Agero.