To blow away the mid-winter blues we gathered the clan and hide in the man-cave basking in the glow of the 42 inch plasma tv to watch the Lord of the Rings box set, extendo version galore! We did break it up into three nights, but for the first installment I was inspired to do a bit of baking with a Middle Earth theme in mind. I did some Gooooogling and found on a forum a recipe for the Elvish Lembas bread that is claimed to be so filling just a few bites can sustain a full-grown man for days, Hobbits for weeks! I made a small batch of Lembas scones and they were gobbled up long before we reached the Mines of Moria. I had a hit on my hands.
A few more movie nights have passed since then, but my experimenting continued. Recently, I made a hybrid chocolate chip cookie. Dave’s Lembas Cookies!
I am willing, ever so reluctantly to share this yummy recipe of my own making with all you paddler folk. These will sure to please around the campfire after that day on the water with chocolatey cinnamon goodness.
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
3 cups quick-cooking oats
1 cup semisweet chocolate chips
Preheat the oven to 325 degrees F.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, cinnamon, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.