Monday January 20, 2014
Recipes: Pioneer Woman’s Chili & Oatmeal Raisin Cookies
This is the second time we have made this chili recipe and it just keeps getting better! It is spicy but not too hot, even my 6 year old likes it. The recipe calls for Masa, (corn flour) an ingredient neither of us had used before, it adds so much flavor! It is easy to make and another one of our favorite fill the freezer recipes.
While the chili was simmering we moved onto the oatmeal cookies. This recipe is from my favorite bakery in Boston, Flour Bakery + Cafe, it can be found in the Bakery’s Cookbook, “Flour: Spectacular Recipes from Boston’s Four Bakery + Cafe. These cookies are big and chewy. Flour is famous for their Sticky Buns, we will make those another day.
Heather measured & mixed the dry ingredients, while I measured & mixed the wet.
We doubled the recipe so it took some muscle to mix all the ingredients together.
The recipe calls to refrigerate the dough for 24 hours, but will last up to 1 week in the fridge. I like to bake 1/2 the dough one night then the rest a few days later. I put the cookies in the oven when my family sits down to dinner. By the time I clean up from dinner the cookies are warm and ready to eat.
By lunch time we each had Monday’s dinner, plus 2 quarts of leftover Chili for the freezer. We also have enough cookie dough to each make 2 dozen cookies during the week.
Next Week: Penne & Vodka Sauce and Salad Dressing
Tagged: Chili, Cookie, Flour Bakery + Cafe, One Pot Wonder, Ree Drummond- Pioneer Woman
Monday Morning Meals 
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