Here comes the bride, KitchenAid in tow

A  guest post! My friends Andrea and Patrick, who I visited last summer in Nashville, are two of the loveliest former grad school pals a girl could ask for. When we were in school, our class loved to hold pot lucks and share recipes. Thus began a practice among all of us of sharing recipes. Andrea, who is also a statehouse reporter, was kind enough to write up a recipe on “ranger cookies” for me.

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I’m getting married in June about 450 miles away from where I live now, so I wasn’t terribly caught off guard when my mom threw a “surprise” bridal shower for me the last time I was in town. I mean, it’s pretty hard to shock someone who’s driving in from eight hours away.

Aside from lots of warm memories, I came home with a lot of fancy gadgets I’ve never had as an adult: a toaster oven, a Keurig coffee maker, a multi-speed blender (my current one insists on only “on” and “off”), a rice cooker, a digital crock pot, Magic Bullet blenders, an egg timer, a strawberry-pitter, a roaster, a liquor dispenser, a KitchenAid mixer.

The last one scares me the most. It came with a cover that’s thicker than most of my blankets. I look at it and can’t help but worry whether Skynet has become self aware yet.

The machine is intimidating.

So I decided I’d break her in by trying out one of the recipes I also came home with after the shower. These “Ranger Cookies” are courtesy of a dear family friend, Mary Williams.

Ingredients: 1 cup white sugar; 1 cup brown sugar; 1 cup butter; 2 eggs; 1 teaspoon vanilla; 2 cups flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 2 cups quick cooking oats; 2 cups Rice Krispies;  1 cup coconut.

I’m not a coconut fan, so I left that one out and instead added 2 cups of chocolate chips.

Directions: Cream butter and sugars. Add eggs. Sift together flour, baking soda and baking powder. Add to sugar mixture. Fold in remaining ingredients. Drop by spoonfuls on ungreased cookie sheets. Bake at 350 degrees for about 10 minutes. Makes about 6 dozen cookies.

Just as I had feared, the Kitchen Aid had a mind of its own. The moment I plugged it in, the machine roared to life on speed six of 10 and pulverized my butter and sugar like it was practicing self defense. I turned it off, took a deep breath as my mother-in-law down the hall laughed at me and started it up again.

Things were going well until I used a spatula to scrape the dough off the sides of the bowl while the Kitchen Aid was doing it’s work. It immediately snatched up my new purple spatula and spun it around until I managed to turn the thing off.

But the cookies turned out great. The Rice Krispies and oat meal give them a nice texture and the chocolate chips really sweeten them up. I will definitely make them again.
As for the Kitchen Aid mixer, I still don’t think we’ve made friends yet. Although it did save me from making too much of a mess between various mixing bowls and electric mixers, it’s going to take me a while before I’m convinced it’s not going to bite me when I lick the whisker.

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3 comments

  1. Chris Wills · March 29, 2011

    I admire anyone willing to stare down a KitchenAid. I worry I’ll lose a finger if I use mine.

    If you do another guest post, let’s hear about how to make those great pickles.

  2. Pingback: Shock Shower Mixer
  3. Yum, those cookies sound packed with flavor and a lot of great crunch. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your cookies up. http://sweet-as-sugar-cookies.blogspot.com/2011/04/sweets-for-saturday-11.html

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