Sometimes it seems like the whole world is against you. I braved 4 different groceries stores in NYC this morning, in spite of the fact that this city is in the throes of bracing for Hurricane Irene. And what that apparently means for most New Yorkers is going to the store and buying lots and lots of bottled water and also canned sardines. Weird, right?
My shopping list was completely different, because my goal was not purely to "survive," but rather to thwart the hurricane entirely by baking Hurricane Cookies, which are notorious for keeping Hurricanes at bay. But alas, even though the grocery lines didn't deter me, our annoying (soon to be removed) little refrigerator ruined everything.
In preparing for probable power outages, I decided to chisel off the LARGE chunks of ice that have accumulated in this fridge since 1970 or so, and in the process the whole thing broke and began spewing freon. Yes.
Hurricane Cookies from Good Morning Lowcountry column
2 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 sticks unsalted butter, softened
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 large eggs
6 oz. semisweet chocolate, coarsely chopped
18 caramels, coarsely chopped
1 cup pecans, coarsely chopped
1. Preheat oven to 350 F.
2. Whisk together flour, baking soda, baking powder and salt.
3. Cream together butter and sugars until light and fluffy. Beat in eggs one at a time.
4. Beat in flour. Stir in chocolate, caramels and pecans. Drop onto parchment covered cookie sheets 2 inches apart. Bake 10-15 minutes, until edges are browned. Cool for a few minutes prior to removing from cookie sheets.