Quad Chip & Oat Cookies

Y was 5’2” as a freshman in high school. Two years later, he has grown over 8 inches, and based on the size 12 shoe he wears, he isn’t done growing. Many kids are full grown with puberty behind them by the time they enter high school. The fast twitch muscle fibers are responsible for speed, strength and power, and are typically the last to develop. So a kid still in the thralls of his growth cycle doesn’t quite have all the factors of success working together yet. This reminds me of flavors working together in an oatmeal cookie – no really, it does- my brain is funny that way! Many people unite cinnamon and chocolate in an oatmeal cookie. I am against it. I favor cinnamon with raisins, and chocolate with other flavors that unite and work well together. My favorite cookie used to be a classic chocolate chip, until I played with my oatmeal cookie recipe and began making these:
Quad Chip & Oat Cookies
1 cup butter flavored Crisco
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 ¾ cups flour
1 tsp. baking soda
1 tsp. salt
2 cups oats
2/3 cup each of semi-sweet chocolate, milk chocolate, butterscotch, and vanilla chips.
As with all cookies, cream Crisco and sugars first. Stir in eggs and vanilla, careful not to over mix once the eggs are added. Doing so will change the texture of your finished product. Add dry ingredients at once, and then stir in the chips. Drop onto baking sheet and bake at 350 degrees. Time depends on size.
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These flavors work together nicely. However, if you prefer to omit the chips and add a teaspoon of cinnamon and several handfuls of raisins, you won’t be disappointed.
Y enters day two of basketball tryouts without fast twitch muscle development, but with great determination and an uncompromising work ethic. Will it be enough?

Pumpkin Muffin with Crumble Top (Mom's Holiday Pumpkin Bread)

Today is the first of three basketball tryouts for Y, my middle child. The tryouts are in 7 hours and I'm already nervous for him. I remember tryouts my junior year. I remember sitting under the basket at the end of the gym, up against the cold concrete block wall. I was completely unsure in my abilities. I couldn't even lift my head as the coach called out the Varsity roster. I kept starring at the hardwood in front of me. That flashback early this morning sent me to my Kitchenaid. The weather is cloudy, with a little wind and rain. My thoughts have briefly returned me to my childhood, and one of the only things my mama used to bake (although only once a year- and for the neighbors). I've tweaked the recipe a little and exchanged a crumble top for the spice glaze. Based on texture, I prefer this recipe as muffins instead of bread, nevertheless, I call it:
Mom's Holiday Pumpkin Bread
1 ½ cups flour
1 cup sugar
1 1/4 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
3/8 tsp. ground cloves
1/2 cup buttermilk
1 cup canned pumpkin
1 egg
3 T soft butter
I lazily toss dry ingredients and then add the wet. As a muffin, don’t over mix.
Bake them at 350 degrees. Time depends on size of baking cup. I prefer Texas size muffins.
Variations:
Mom always added 1/2 cup chopped walnuts and 6 oz. chocolate chips, omitting the cloves. Then she would glaze the cooled bread with a clove infused powdered sugar glaze.
I often substitute some whole wheat flour, scant the cup of sugar, use skim milk instead of buttermilk, and skip the nuts and chocolate inside. This way, I feel okay about having two!
I do like to pretty it up with a simple crumble on top:
1T cold butter
¼ cup brown sugar
1 tsp. cinnamon
¼ cup oatmeal.
I pulse it in the Cusinart for a bit and throw in a few tablespoons of mini chocolate chips and chopped pecans.
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Good luck today Y! Your dad says to play smart, your mama says to play with your heart!