Happy Halloween! / DoubleTree Hotel Chocolate Chip Cookies

Note: LJ Lucky Charms blogquiz, by Tanner.

Happy Halloween!

Corey as a zombie a few years back:




Sean as a girl and Adela as a guy in 2003 for Halloween:




A closer-up look at Sean's aforementioned girl costume:




Two random pics I yanked off a Google Image Search:






DoubleTree Hotel Chocolate Chip Cookies

When you check in at one of 240 hotels run by this U.S. chain, you are handed a bag from a warming oven that contains two soft and delicious chocolate chip cookies. This is a tradition that began in the early 90s using a recipe from a small bakery in Atlanta. All of the cookies - which weigh in at an impressive two ounces each - are baked fresh every day on the hotel premises. Raves for the cookies from customers convinced the hotel chain to start selling the chocolaty munchables by the half-dozen. But if you've got an insatiable chocolate chip cookie urge that can't wait for a package to be delivered in the mail, you'll want to try this cloned version fresh out of your home oven. Just be sure to get the cookies out of there when they are turning light brown. This way, they'll stay soft in the middle when cool. For even better results, you can chill the dough overnight before you commence with the ceremonial baking.

1/2 cup rolled oats
2 1/4 cups all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1 1/2 teaspoon vanilla
1/2 teaspoon lemon juice
2 eggs
3 cups semi-sweet chocolate chips
1 1/2 cups chopped walnuts

1. Preheat oven to 350 degrees.
2. Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt, and cinnamon in a medium bowl.
3. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth.
4. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well incorporated.
5. Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. You don't need to press the dough flat. Bake for 16 to 18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft. For the best results, chill the dough overnight in the refrigerator before baking the cookies. Makes 20 cookies.

Which Famous Artist are you? Wassily Kandinsky You're like Wassily Kandinsky and his work. Wassily Kandinsky was a man whose art was mainly abstract, and a lot of people never found it really appealing because of his use of almost chaotic lines. Most of his work came from his mind instead of landscapes, people, etc. which made things look random and hard to follow. When he did use landscapes, he didn't pay attention to complete detail, and chose to see only what he wanted to... unlike so many other artists.

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YAY FOR BEING RANDOM! :D