From the Kitchen

COOKIES OF THE MONTH

JULY

THE ULTIMATE COOKIE

Ingredients

Ron Gordils-Old North State Club

Cup Unsalted Butter softened 1 Cup Granulated Sugar 1Cup Brown sugar, packed 1Cup Vegetable Oil 1 Large Egg 1 TSP Baking Soda 1 TSP Salt 1 TSP Vanilla 1 3 Cup ½ C Qui ups ck All Cooking -Purpose Oats Flour 1/2Cup Sweetened Shredded Coconut 1Cup Lightly Crushed Cornflakes 1/2Cup Chopped Pecans or Walnuts

Instructions

AUGUST Peach Cobbler Cookie

Porters Neck Country Club

Ingredients

1 Cup Unsalted Butter, softened 1 Cup Sugar 1/3 Cup Packed Brown Sugar 1 Large Egg, room temperature 1 TSP Vanilla Extract1/4 TSP Almond Extract 3 Cups All-Purpose Flour1½TSP Ground Cinnamon 1 TSP Cream of Tartar 1 TSP Baking Soda 1/2 TSP Salt 1/4 TSP Ground Nutmeg 1 Cup Diced Peeled Fresh Peaches

Note: This dough requires chilling. Cream butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Cream until light and fluffy. You can also use a hand mixer. Add oil and stir until smooth. Add egg and vanilla, mix until smooth, then stir in the salt and baking soda. Mix in oats and flour until just mixed. Stir in coconut, nuts, and cornflakes. Scoop 2Tablespoon balls of cookie dough onto a cookie sheet covered in wax or parchment paper. No need to spread the balls out, you’re just going to chill them. Cover with plastic wrap and chill at least one hour. (If you chill longer than 4 hours you may need to let them warm up a few minutes on the counter before baking. Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place cookies 2 inches apart on prepared cookie sheets. Lightly press down with the palm of your hand. Bake for 9 to 11 minutes or until the bottoms just start to turn golden brown. Cool at least 5minutes on the cookie sheet before removing to rack to cool completely. Store in an airtight container for up to 5 days or freeze for up to 1 month.

Instructions

Preheat oven to 350°F. In a large bowl, cream butter and sugar until light and fluffy for5 to7minutes. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. Stir in peaches. Drop dough by Tablespoonfuls 2 inches apart onto parchment lined baking sheets.4.Bake until set, 14 to16 minutes. Cool on pansfor2 minutes. Remove to wire racks to cool. Store in an airtight container.