Convention Cookie Recipes

Initially when I started posting recipes here it was to help people turn down the stress level they were facing. A high stress level will actually weaken one’s immune system.

Here are the recipes I’ve posted so far and the links are here so you don’t have to rummage through the posts to find them.

Have a Happy Convention!

–Tom Polachek HD 66B Republicans Chair

(Click on the title for the recipe link)

Double Chocolate Chip Snack Cake


Healthified Chocolate Chip Cookies


Oatmeal Raisin with Molasses Cookies


Chewy Chocolate Chocolate Chip Cookies


Peanut Butter with Reese’s Peanut Butter Chip Cookies

Shared Recipes: Peanut Butter & Reese’s Peanut Butter Chip Cookies

Our Chair, Tom Polachek, has an older brother who is allergic to peanuts. His brother carries a shot to save his life if he should ever eat something with peanuts in it. So growing up Tom never really had anything with peanut butter in it until his brother went off to college when Tom started 7th grade.

This recipe seems to have a lot less peanut butter in it than others. The Reese’s Peanut Butter Chips are great. One thing I don’t do from the recipe is I don’t roll the sugar on the dough as the instructions say to do.


Ingredients

A. 1 cup packed brown sugar

B. 1/2 cup peanut butter

C. 1/2 cup butter softened

D. 1 egg

E. 1 1/4 cups Gold Medal® all-purpose flour

F. 3/4 teaspoon baking soda

G. 1/2 teaspoon baking powder

H. 1/4 teaspoon salt

J. 1 cup peanut butter chips

K. Granulated sugar (optional)


Directions

1. In a large bowl, beat A, B, C, and D with electric mixer on medium speed until creamy, or mix with spoon.

2. Stir in E, F*, G*, and H.

3. Stir in with mixing spoon J.

4. Heat oven to 375°F and prepare cookie sheets. Roll 1 1/2 inch dough into white sugar and drop on ungreased cookie sheet.

5. Bake cookies 9 to 10 minutes or until light brown.

6. Cool 5 minutes; remove from cookie sheet to wire rack.

* Many Recipes have either Baking Soda or Baking Powder in them, not both. You might wonder what is the difference and what do they do separately and together. It may be a good separate post. Briefly they are used as leavening agents and they deal with acid in the recipe. For now Click on the highlighted link Baking Soda & Baking Powder together.


Directions with Photos

1. In a large bowl, beat together A-D.

Add Peanut Butter (B)

Add Softened Butter (C)

Beat together add 1 egg (D)

2. Stir in E, F*, G*, and H. (You can sift these ingredients together before adding to the mixture)

Stir Flour in (E). I keep my flour in an old Nesquick Canister.

Add Baking Soda (F)

Add Baking Powder (G)

Add Salt (H)

3. Stir in with mixing spoon J.

Sampling some chips

I snapped my old mixing spatula so I had to use “Woody” to finish

4. Heat oven to 375°F and prepare cookie sheets.

I like using the SILPAT Baking Mat on the right. The one on the left, the blue one I got to test for Cooking Club of America. It’s okay, but I like the SILPAT better.

5. Bake cookies 9 to 10 minutes or until light brown.

6. Cool 5 minutes; remove from cookie sheet to wire rack.

ENJOY!

Shared Recipes: Oatmeal Raisin with Molasses Cookies

Our  Neighborhood Party Chair of MN HD 66B Republicans, Tom Polachek, is a US Army Veteran. Last year he did a temporary job at the VA Hospital in Bloomington, Minnesota. He tells the joy of working alongside fellow Veterans.

When he first started working there he didn’t know it at the time he would eventually fall into the habit of making homemade-from-scratch Cookies nearly every week. The ones posted here with the exception of the “Energy Bites,” he would make.

It was a morale booster and I was planting in the minds of my fellow workers to recommend me for permanent employment there.—Tom Polachek

His boss, Brett, had a favorite cookie usually supplied by one of the salesmen,  Best Maid Oatmeal Raisin Cookies. At first break Brett would share a cookie with Tom, and his workmate Pat K (see Healthified Chocolate Chip Cookies–Pat’s Favorite).

So on one of Brett’s weekly days off–Fridays, Tom took a look at the ingredients on the Best Maid bag. It had a bunch of ingredients one couldn’t buy at the store like Barley Flour (in some stores you might find it, not his) and one he could: Molasses. He had never used Molasses in a recipe before.

So he looked up Oatmeal Raisin Cookies on his Better Crocker App and I found a recipe that had molasses in it, and he made it.

At the store he noticed one thing: there are two choices in Molasses either strong or mild. He took the mild. Later when he was making the cookies the aroma of the mild molasses took his breath away. “I can’t imagine what the Strong smells like,” he said.

The batter with the molasses in is not something to sample a lot of, as it has a pungent flavor. Below is the recipe for Brett’s favorite Oatmeal Raisin Cookies.


Ingredients

A. 1 1/4 cups sugar

B. 1/2 cup butter or margarine, softened

C. 1/3 cup molasses*

D. 2 eggs

E. 1 2/3 cups Gold Medal® all-purpose flour (regular brand is fine)

F. 1 teaspoon baking soda

G. 1/4 teaspoon salt

H. 1 teaspoon ground cinnamon

J. 2 cups quick-cooking oats

K. 1 cup raisins

* I suggest mild flavor molasses. Your store might only have one type, so you don’t have a choice, but if there is a Mild then I suggest to go with it.

 


Directions

1. In a large bowl, stir together A-D.

2. Stir in E through H. (blending the flour in first and oats last after the other ingredients is wise. I like to put these F-H ingredients in with the flour so it’s not isolated in one spot as the oatmeal will make the batter thick)

3. Stir in J with mixing spoon. (The blender will have problems with the batter)

4. Stir in K (raisins).

5. Preheat Oven to 375 F.

6. Prepare your ungreased cookie sheets (I like to use SILPAT Baking Mats on my Airbake cookie sheets). Drop dough by rounded teaspoons, 2 inches apart.

7. Bake 9 to 10 minutes or just until set. Cool 1 minute; remove from cookie sheets.

 


Directions with Photos

1. In a large bowl, stir together A-D.

Start with the Sugar (A) and add the softened Butter (B)

Cream the A & B together

Add the molasses (C)

Add 2 eggs (D) and blend it

(I realize I’m not taking my own advice about adding the oatmeal last as the photos show…oh well take my advice)

2. Add E thru H

1 2/3 cups Gold Medal® all-purpose flour (regular brand is fine) (E)

Add 1 teaspoon baking soda (F)

Add salt (G)

Add Cinnamon (H)

3. Stir in J with mixing spoon. (The blender will have problems with the batter)

4. Stir in K (raisins).

5. Preheat Oven to 375 F.

6. Prepare your ungreased cookie sheets (I like to use Silpat baking mats on my Airbake cookie sheets). Drop dough by rounded teaspoons, 2 inches apart.

The SILPAT Baking Mat is excellent. It allows for even baking, cooling, and a non-stick surface.

7. Bake 9 to 10 minutes or just until set. Cool 1 minute; remove from cookie sheets.

ENJOY!

Sharing Recipes: Chewy Chocolate Chocolate Cookies

When the MNGOP HQ was in St Paul our Chair Tom Polachek used to volunteer upon the request of the office manager Barb Linert. Whether it was for phone-banking for candidates, or doing Precinct Caucus Data Entry after a Caucus Tom said the party didn’t always provide something to snack on so he would make cookies and bring them to share with others who were volunteering.

At the 2018 State Convention in Duluth Minnesota, Tom brought cookies for each Delegate & Alternate attending the convention.

Since we’re “Social Distancing,” and doing  remote conventions, Tom can’t bring cookies to those who attend.  Instead he is providing the recipe for you to make and share at home.


This is a recipe called Chewy Chocolate Chocolate Chip cookies by Debby from Allrecipes.com.


Ingredients

A. 1 1/4 cups (1 1/2 sticks) softened

B. 2 cups sugar

C. 2 eggs

D. 2 tsp vanilla

E. 2 cups flour

F. 3/4 cups unsweetened cocoa

G. 1 tsp baking soda

H. 1/2 tsp salt

J. 2 cups mini chocolate chips


Directions

1. In large mixing bowl cream A & B together.

2. Add into A&B mixture C & D.

3. Sift E, F, G, and H together into into ABCD mixture blend using low speed on mixer.

4. Stir into mixture J with wooden spoon.

5. Preheat oven 350 F

6. Drop by teaspoonsful onto ungreased cookie sheets.

7. Bake 6-9 minutes (do not overbake cookies will be soft. They will puff while baking and flatten while cooking).

8. Cool slightly on cookie sheet remove from sheet to cool completely on wire rack.


Directions with Photos

1. In large mixing bowl cream A & B together.

Normally I like to add a little bit of the sugar at a time but the butter was super soft.

2. Add into A&B mixture C & D.

Add Vanilla.

Add two large eggs

Blend well.

3. Sift E, F, G, and H together into into ABCD mixture blend using low speed on mixer.

It is wise to have a catch bowl when adding the dry ingredients to the sifter.

Although out of order Baking soda and salt it’s not a big deal as you’re sifting them together

Add Salt

Add cocoa. All dry ingredients in the sifter. Start to add a little bit at a time while blending.

4. Stir into mixture Mini Chocolate Chips with wooden spoon.

5. Preheat oven 350 F

6. Drop by teaspoonsful onto ungreased cookie sheets.

(I went with smaller sized cookies as chewy cookies are easier to handle)

I like the Silpat baking mat as the cookies do not stick, cool faster and clean up is a snap.

7. Bake 6-9 minutes (do not overbake cookies will be soft. They will puff while baking and flatten while cooking).

With the bake mat and Airbake cookie sheets I set the timer for 8 minutes.

8. Cool slightly on cookie sheet remove from sheet to cool completely on wire rack.

While the cookies were baking I did some clean up. It’s too bad I didn’t have a helper due to social distancing. I had to clean off both of these.

Enjoy!

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