Yesterday was the Oak Harbor tennis match. The one match a year where the team gets out of class early, piles onto a school bus (this year with the boys' JV baseball team) and endures the longest drive of the season up to a rival high school.
It's the one day each year that I eat McDonalds. :)
I was tempted to try the iced coffee with sugar-free vanilla syrup, and ordered a large. And it was large. Since Mickey D's doesn't have the coffee cred of places like Starbucks and Tully's, I was't sure what to expect. But it was great- ice cold and refreshing, not too sweet, and I could taste the coffee. I'm not sure what it cost, but not more than maybe $2.50. Which is a steal, compared to big coffee chains. This might become a habit, especially as the weather heats up. :)
Since one fast food stop isn't nearly enough for a group of tennis players, we took tons of food for the ride up. There were cookies, chips, crackers, fruit skewers and trays, and even barbecue pork. I took these ginger cookies with chocolate, and they were a hit. I love ginger and chocolate, and putting them together is genius. Huge thanks to Joy the Baker for an awesome recipe!
Chewy Ginger Chocolate Cookies
from Joy the Baker
makes about 4 dozen cookies
2 1/4 cups all-purpose flour
2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
3/4 cup (1 1/2 sticks) butter, softened
1 cup brown sugar
1 large egg
1/4 cup molasses
1/2 cup chocolate chips (be generous!)
granulated sugar, for rolling dough balls
Position a rack in the middle of the oven. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or spray with cooking spray.
Sift the flour, baking soda, spices, and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smoothly blended, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and molasses and mix until blended and an even light color, about 1 minute. On low speed, add the flour mixture, mixing just to incorporate it. Fold in the chocolate chips.
Spread the granulated sugar in a small bowl. Roll a heaping tablespoon of dough between the palms of your hands into a ball, toss the ball in sugar to coat, and place on the prepared baking sheet. Continue making cookies, spacing them about 2 inches apart.
Bake the cookies one sheet at a time until the tops feel firm but they are still soft in the center and there are several large cracks on top, about 10 minutes.* Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
*The original recipe said 12-14 minutes, but ten was just right for my cookies. They were done and stayed soft and chewy.
Have a great weekend!