Double Tree Hotel Cookies

Double-Narfed Fotel Boon Cookies

“That’s my name for it – who knows what dumb copywrite laws are out there – but Double-Narfed sounds much better and hysterically funny to say”

RULE:  READ THE WHOLE INSTRUCTIONS FIRST BEFORE EXECUTING ANYTHING

DRY INGREDIENTS

3/4 cup rolled oats
2 cups all-purpose flour
1-1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon

DRY INGREDIENT INSTRUCTIONS  [FOLLOW THE BELOW EXACTLY!]

  1. Pulverize the oats in a food processor.
  2. (Breath – take your time and now move on to the next step)
  3. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl. [PLEASE don’t just toss things in the middle in piles – – sprinkle it evenly.  When done whisk the dry ingredients]

WET INGREDIENTS
1 cup butter, softened (take out two sticks now to softened.  *now you glad you read first !
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1-1/2 tsp. vanilla
1/2 tsp. lemon juice
2 eggs
3 cups semi-sweet, chocolate chips
1-1/2 cups finely chopped walnuts (toasted if you want more of that flavor but make sure you start here so they cool down)

WET INSTRUCTIONS  [FOLLOW THE BELOW EXACTLY!]

  1. Cream together [this means us a pastry blender] put it all in and work with a rubber scraper to get it nice and smooth like a frosting.
  2. Stir the dry mixture into the wet mixture and blend well. (I tend to do this by hand with a strong wooden spoon.)
  3. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended.

For the best results, chill the dough overnight in the refrigerator before baking the cookies.

TIME TO BAKE!

  • Gas Oven:  Bake at 350°F for 16-18 minutes or until cookies are “light” brown and soft in the middle. Store in a sealed container when cool to keep soft.
  • Electric Oven:  Back at 325°F for 16 min only [3rd shelf up]
  1. Make balls slightly larger than a golf ball size
  2. Use Aluminum sheet w/ aluminum foil (this works with heat better)
  3. Fit 6 on the sheet (separate them where at least 2 inches of space)
  4. When cookies are done – take a spatula and press down on the top of the cookie to flatten it (this removes the air which will dry out the inside. Note:  You may need to clean the bottom of the spatula each time to get the chocolate off.
  5. Cookies should be thick enough to place on cookie rack a few minutes thereafter.
  6. While still warm, wrap them in foil (no more than 6)

 

Recipe cracked by  Robert Long & Tom Vance

“Narf is Fo – and Fo is Narf… and so is Boon” – – no need to explain just go with it.

Be the first to comment

Leave a Reply