Tuesday, September 27, 2011

Helping the Bride: Guest Post with This Lovely Life

Good morning everyone! I'm sorry I've been MIA for a little while. I meant to schedule these next couple posts for a few days now, and with all the wedding festivities it was a little busy. Today I have one of my closest friends sharing a delicious recipe with us. I'm going to have to find some time to make these. The wedding was wonderful, I'll stop in with a quick peek tomorrow!
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Hi there! I’m Brynn from this lovely life, stopping in to share one of my all-time favourite cookie recipes while Margot is off getting hitched.  I couldn’t resist sharing these Newfoundland field cookies (how appropriate, right?), courtesy of JP’s East Coast family.  They are, in a word, phenomenal. They are sweet, yet salty; crunchy, yet chewy. They feel healthy, but still have the best qualities of a decadent dessert. Over the last ten or so years I’ve eaten countless field cookies (lucky me, I know), but I hadn't made them myself until very recently. They always seemed, though remarkably delicious, like a lot of work. They contain countless seeds and add-ins which means a special trip to the bulk store. But when Margot approached me to do a guest post during her wedding-week I knew I had to finally give this recipe a chance. So I did. And as soon as I tried a cookie from the first batch out of the oven I knew I had made a mistake waiting so long to make these at home.
And though they did require a trek to the bulk store, let me tell you, it was well worth it. Don’t believe me? Try them yourself. (Or ask my co-workers.)

Newfoundland field cookies
Makes about 5 dozen

1st Bowl

3 cups flour
1 ½ cups rolled oats
2 tsp baking soda
1 tsp salt
2 tsp baking powder
1 ½ cups chocolate chips
1 cup raisins
1 cup flax seeds
 1 ½ cups sunflower seeds
½ cup sesame seeds
½ cup poppy seeds
½ cup coconut
½ cup pumpkin seeds
2nd Bowl

2 cups brown sugar
2 eggs
1 ½ cup butter
1 tsp vanilla

Directions
           
1.  Preheat oven to 350 degrees.
2.  Mix dry ingredients.
3.  Cream wet ingredients together.
4.  Add dry ingredients to wet, combine well. You may need to use your hands.
5.  Roll into balls, drop on cookie sheet, flatten with a fork and bake at 350 degrees for 10 –12 minutes
If you have time, put the bowl in the refrigerator for an hour or so; they roll up a lot better when cold.
brynn

2 comments:

Thanks so much for spending some time with me, if you're feeling up to it please leave me a note. I really enjoy them, and take the time to read every single one! :)