The Birdie Gable Cookie
(featuring a mouthful of: Oatmeal,Pumpkin, Butterscotch, & Craisin)
The Birdie Gable Cookie originated around Thanksgiving time when I was feeling homesick and hungry. What better way to remedy the Binnewater blues than with the distraction of jamming more ingredients than necessary into an initially simple oatmeal cookie recipe?
This wayward cookie is aptly named after faux-historic babe of ill-repute, Miss Birdie Gable. Birdie’s inception, along with other 19th century ruffians occupying the Binnewater territory, was part of a collaborative project with interns Crystal Hammerschmidt and Lindsey Clark-Ryan. The project required an excess of spirit gum and tightly laced corsetry.
Cooking Time, 15 – 20 minutes dependin’ on your oven.
Yields around 3 – 4 dozen
- 2 cups all-purpose flour
- 1.5 – 2 cups oats
- 1 tsp baking soda
- Cinnamon to taste, around 1 tsp
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup softened butter
- 1/4 cup applesauce
- 1 15 oz can of pumpkin
- 1 egg
- 1 tsp vanilla extract
- craisins, galore (to taste)
- butterscotch chips, galore (to taste)
Preheat oven at 350
Combine dry ingredients: flour, oats, baking soda, cinnamon and salt in medium bowl. In a larger bowl, beat butter, brown sugar and granulated sugar in second bowl until fluffy-like.
Add pumpkin, applesauce, egg, and vanilla to the large bowl.Gradually combine dry ingredients with this second mixture.
Don’t forget to pour in as many craisins and butterscotch chips as you can handle.
Place drops of dough on greased baking sheet and bake.
Savor with your best Binnewater Chums.