LEMON OATMEAL COOKIES

Things are certainly boring during the pandemic sometimes.  Another recipe hanging out in my to try file and wanting to make something lemony found this recipe.These cookies spread out really big so it only made 2 dozen which I shared with a few peeps at work but made them each a small bag since it wasn't good to have them on a plate for people to grab one with trying to keep safe from virus germs.

LEMON OATMEAL COOKIES

1 cup all purpose flour

3/4 teaspoon baking soda

1-1/2 cups old-fashioned oatmeal

1/4 teaspoon salt

2 sticks butter, softened

1 cup granulated sugar

1 teaspoon lemon extract

grated zest from 1 small lemon

1 teaspoon vanilla

1/3 cup sugar for top of cookies

1/4 cup lemon juice

Preheat oven to 350 degrees.

Line a cookie sheet with parchment paper and set aside.

In a medium bowl, wish together the flour, baking soda and salt.

In another bowl with a mixer beat the butter and 1 cup sugar until light and fluffy, 4 to 5 minutes. Add the lemon extract, vanilla and zest and blend well.

Slowly add dry ingredients. Add the oatmeal and mix well.

Roll dough into small balls about walnut size.  Press a glass in the lemon juice and sugar and pat the cookies down.  These cookies spread quite a lot.  Bake at 350 degrees for 12 to 14 minutes until tops are lightly brown.  Cool. 

CHOCOLATE COBBLER/HOT FUDGE CAKE

I have heard about Chocolate Cobbler for a long time.  I believe it is an old recipe.  Weirdly I am not a fan of chocolate but my youngest grandson prefers chocolate for dessert so for Sunday dinner I decided to try this.  It calls for quite a bit of cocoa and I feared it might be bitter, but as intensely dark as it appears I believe it works.  Served with Texas best Blue Bell ice cream finished it off nicely.

CHOCOLATE COBBLER/HOT FUDGE CAKE

First layer:

2 sticks butter, melted

2 cups all purpose flour

6 Tablespoons unsweetened cocoa

1/4 teaspoon salt

1-1/2 cups granulated sugar

2/3 cup milk

1 teaspoon vanilla

Blend above ingredients together and spread into a greased 9 x 13 baking dish.  This batter is quite thick.  

Second layer:

1/2 cup unsweetened cocoa

1-1/2 cup brown sugar

1/2 cup granulated sugar

3 cups very hot water

For second layer, stir together dry ingredients.  Sprinkle over first layer and spread out to cover.  Pour hot water over entire dish.  DO NOT STIR.  

Bake in 350 degree oven for 45 to 55 minutes.  Serve warm with ice cream if desired.