Paul Bunyan Cookies

Can you see how fully loaded these cookies are? Chock-full of chocolate chips, walnuts, oats, raisins, spices, molasses:)Paul Bunyan is the “larger than life” American folk hero of tall-tale fame:) I imagine these large, hearty cookies would help him accomplish all of his outdoorsman activities:) Likewise these cookies would be just the ticket for an average sized, modern day adventurer! Even the pint-sized version love these cookies…Little Zeke(2 years old next month) couldn’t get enough of these cookies and experienced a mini meltdown when I had to say “no more” after cookie #2:)

Jim’s employer organized a campout for all his employees and their families(of course I had to work) in Cambria over the weekend. They stayed in cabins(not really camping) but I thought I’d send these cookies with him to share, along with supplies for s’mores:)

The cookies may look overdone, but they’re not. It is just a dark, but chewy, cookie:)

Paul Bunyan Cookies (from Martha Stewart)

Makes about 18 cookies

• 1 1/4 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup vegetable shortening
• 1/2 cup sugar
• 1/2 cup molasses
• 2 large eggs, lightly beaten
• 1 bag (12 ounces) semisweet chocolate chips
• 1 1/2 cups old-fashioned rolled oats
• 1 cup raisins
• 1 cup (5 ounces) chopped walnuts

1. Heat oven to 350 degrees. Line baking sheet with a Silpat. Sift together flour, cinnamon, baking soda, baking powder, ginger, and salt in a medium bowl.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream vegetable shortening and sugar on medium speed until light and fluffy, about 2 minutes. Add molasses, and beat to combine. Add eggs and mix until fully incorporated. Add the flour mixture, one cup at a time, beating on low speed until dough comes together. Remove bowl from mixer. Using a wooden spoon, stir in chocolate chips, oats, raisins, and walnuts.
3. Using a 2-inch ice cream scoop, drop dough onto prepared baking sheet, about 3 inches apart. Bake until firm, 15 to 18 minutes. Transfer baking sheets to a wire rack to cool for 5 minutes before transferring cookies to wire rack to cool completely. Repeat with remaining dough.