| Freshly baked Oatmeal- Ginger Jack Cookies|
|Marion Cunningham in her Walnut Creek, California kitchen|
|Of course, she had a cat|
"These chewy cookies, by Marion Cunningham, leave a trail of heat in the back of the throat from the generous use of candied ginger." ( My notation: Don't be afraid to use the full amount)
1 cup butter 1 teaspoon baking soda
1 cup granulated sugar 1/2 teaspoon baking powder
1 cup brown sugar 1/2 teaspoon salt
2 eggs 2 cups cornflakes, crushed
1 teaspoon vanilla 1 cup rolled oats
2 cups all-purpose flour 1 1/4 cups finely chopped candied ginger
Preheat the oven to 350 degrees. Grease baking sheets if not using non-stick pans
Cream butter with an electric mixer, slowly add both sugars and mix until smooth. Add eggs and vanilla and mix well.
Combine flour, baking soda, baking powder and salt; stir with a fork until mixed.Add to creamed mixture and beat until thoroughly mixed. Add the cornflakes, oats and ginger. Mix well
Drop by teaspoons 1 1/2 inch apart on prepared baking sheet. Bake about 8 min. or until the edges are lightly golden. Do not over bake.
Transfer the cookies to racks to cool. Yields about 7 dozen 2" diameter cookies.
If desired, halving recipe works well.
Though I know it all began with The Fannie Farmer cookbook, which put Marion Cunningham on the map, I would rather feature my old friend The San Francisco Chronicle Cookbook, edited by Michael Bauer and Fran Irwin. It is a compilation of recipes which appeared in the San Francisco Chronicle. Marion wrote a popular weekly column for the newspaper during the 90's, so some of her creative recipes are included. Not only does the book contain her meaningful Ginger Jack Cookies, but it also features an ingenious preparation for Fish Fillets with Mustard Meringue on page 267, which I enjoy again and again. She adapted this recipe from another California classic, Helen Brown's West Coast Cookbook. The author, Helen Evans Brown, was a compatriot of James Beard, so she obviously influenced Mrs. Cunningham, who then added contemporary twists to the recipe. I am honored to feature recipes and books by both of these California women.