Oatmeal Chocolate Chip Cookies

Here is another recipe from my old roommate Jessica Bosen Clyde. These are are nice, soft, and chewy, not hard.

1. Beat well together
•  2 Cups Brown Sugar
•  2 Cups White Sugar 
• 2 Cups Butter 
• 4 Eggs
2. Mix with above and beat well
• 1 Teaspoon Salt
• 2 Teaspoons Baking Powder 
•  2 Teaspoons Baking Soda 
•  2 Teaspoons Vanilla 
3. Mix with above and beat well  
• 4 Cups Flour 
•  2 Cups All Purpose Flour 
•  2 Cups Whole Wheat 
•  5 Cups Quick Oats 
• 1 Package Chocolate Chips
4. Make into golf ball sized balls and place on ungreased cookie sheet 2 inches apart, flattened slightly. 
5. Bake at 350° F for ~6 minutes. Do not overbake.  

 
Makes ~100 Cookies 

Baker's Chocolate Frosting

            Makes 3 Cups of Frosting

• 4 Squares Baker’s Unsweetened Chocolate
• 1 bag (16 oz.) powdered sugar
• ½ Cup butter or margarine softened
• 2 tsp. Vanilla
• ⅓ Cup Milk

1. Microwave in large microwaveable bowl on high 1½ minutes stirring every 30 seconds. Stir until chocolate is completely melted. Cool completely.
2. Add sugar, butter and vanilla. Gradually add milk, beating with mixer on low speed until well blended. If frosting becomes too thick, beat in additional milk by teaspoonfuls until frosting is of spreading consistency.

Kammer’s Chocolate Cake

Kammer was my Paternal Great-Grandmother. While she passed away before I was born, her recipes were passed on. Let's just say she was an amazing cook and baker. This is one of our family favorite recipes.

• 4 squares Baker’s Unsweetened Chocolate
• 2 sticks butter
• 1 ½ cups sugar
• 4 eggs-separated
• ¼ cup cream
• 1 teaspoon vanilla
• 2 cups cake flour, sifted
• 1 scant cup milk
• 4 teaspoons Royal single acting baking powder (sifted together)
• 2 tablespoons cream of tarter
• 1 tablespoon baking soda
• 1 tablespoon corn starch
• ⅓ teaspoon salt (tiny bit more if using unsalted butter)

1. Melt chocolate and set aside but do not let it sit too long.
2. Cream butter and sugar.
3. Beat in egg yolks, cream and vanilla.
4. Add the melted chocolate and mix well
5. Add 1 cup cake flour, then milk. Add remainder of flour, Royal single acting baking powder and salt.
6. In separate bowl, beat the egg whites until soft peaks are formed. Do not over mix
7. Gently fold the egg whites into the batter, being careful not to over mix or push down on the batter.
8. Put into buttered and slightly floured 3 round cake pans or 9 X 13
9. Bake 350° for about 23 minutes, 9 x 13 will take longer.
10. Tradition was to put whipped cream between layers, but you can use frosting if you like.
11. Frost using Baker’s Chocolate Frosting.  Microwave frosting prior to spreading on cake, for 2-3 min it so that it tastes like fudge!  Cool slightly and frost and lick the bowl!