Oatmeal-Chocolate Chip Cookies

We have ourselves a lovely storm here in the north country. Today was our winter weather advisory, with snow all day and a lot of wind. The interstate is already closed. And tomorrow is our actual blizzard warning.

Whenever bad weather sits in, my family and the hubby’s family checks on each other, just to make sure everyone got home safe and sound. Just the usual, “Hey, did you make both make it home OK? And you’ve got food? And your snowblower’s running? OK, stay home and stay warm.” No big deal. We like each other ‘n’ stuff.

And we’re all used to North Dakota winters, so we don’t generally engage in risky behavior – like “driving” or “leaving the house” – when we know bad weather is on its way.

Except my dad. I called him this morning and he was on the road to Bismarck (about four hours to the west), and said he HAD to make it back home today. Yeah, he'll be there until Wednesday.

And then there’s Cory, my little brother. He didn’t venture quite as far – just the half-mile or so to his office, which he shares with the hubby and my dad. And, while the hubby made it the 40 miles home this afternoon, Cory is stranded at the office. Likely until Wednesday.

My mother is fretting. She wants him to call the police because she’s afraid he’ll starve or freeze or die of loneliness. (Or maybe she’s afraid that SHE will starve or freeze or die of loneliness).

Cory will have to somehow make do with what he’s got – a pizza oven, popcorn machine, computer, phone, TV, working toilet, stocked fridge, stash of candy bars, and 24-hour convenience store next door. Seriously, it’s like Survivor: Hillsboro.

He might even find a volleyball to befriend. The only thing he doesn’t have is a shower. But let’s be honest. It’s not like neglecting to bathe for a few days will be a break from the routine. (Ooh, snap! A big sis never forgets her little brother’s fourth-grade hygiene habits.)

I hope Cory makes it until Wednesday. I'm overcome with worry. I mean, if not for his occasional Facebook status updates, I wouldn’t even know he’s alive. Hang in there, Cor.

Meanwhile, let’s make cookies!

Oatmeal-Chocolate Chip Cookies
Makes 3 dozen

1 c. butter-flavored shortening
1½ c. brown sugar
1 tsp. vanilla extract
2 eggs
1 tsp. salt
1 tsp. baking soda
1½ c. flour
2 c. quick-cooking oatmeal
1 bag Guittard milk chocolate chips (or other chocolate chips)

1. Preheat oven to 350 degrees.

2. Using a mixer, beat together shortening and sugar until smooth. Add vanilla and eggs and mix well.

3. Add salt, baking soda, and flour, and mix until combined. Add oats and mix thoroughly.

4. Stir in chocolate chips. (I love the Guittard chocolate chips. They’re ginormous and yummy.)

5. Take heaping tablespoons of dough and form them into flattened balls. Place on a cookie sheet.

Yes, my cookie sheets are ancient. And I love ‘em.

6. Bake 10-12 minutes. Let sit on pan five minutes, and then remove to cooling racks.

Chicken Pot Pie Soup

Do you ever get a hankering for something you’ve never actually eaten, but that you’re absolutely sure will be wonderful, and it’s so good that you can almost taste it, and you will, if you can just figure out how to make it?

No? We’ll just pretend that was a rhetorical question.

This happens to me a lot. I get hungry for bits and pieces of various recipes, but combined in new ways. Last week I was absolutely starving for chicken pot pie soup. Which I’ve never eaten. But I HAD to have some. We were out of town visiting my mother-in-law, so today was my first chance to try it.

I know the concept of chicken pot pie soup is pretty well known. You’ve got your soup that tastes like chicken pot pie filling, and then some sort of topping – biscuits, puff pastry, pie crust, etc.

I’ll be the first to admit that I’m picky about soups – chicken soups, in particular. Likewise, I’m picky about pot pies. (I know, I know. I’m too picky for a foodie. I’m only human.) I insist on only white meat chicken, and I like a soup or filling that is thicker, but not creamy. (Although you can certainly add milk or cream if that’s your thing; I just like the brothier, lower-fat version.) I wanted a soup that tasted sort of like chicken and dumplings, so I used that as a starting point.

The crust has always been my favorite part of a pot pie, so using traditional pie crust was a must for me. Although I didn't want to deal with an actual crust. So I cut pie crust dough into small pieces and baked them, and kind of used these little dippers like crackers. (Yummy goodness in every bite!)

Lastly, the hubby lives in a pea-free world. Go ahead and throw in a cup of frozen peas if you so desire.

The verdict? One of my favorite. Soups. Ever. No kidding. The hubby heard me say this approximately 37 times during supper.

Chicken Pot Pie Soup
Serves 4

2 medium potatoes, peeled and cubed
2 carrots, peeled and cubed
½ medium onion, chopped
1 stalk celery, chopped
3 Tbsp. butter
1 bay leaf
Salt and pepper
1 tsp. poultry seasoning
¼ c. flour1 quart (32 oz.) chicken broth
1 lb. boneless, skinless chicken, cut in small chunks
1 Tbsp. dried parsley
Additional salt and pepper, to taste
1 pie crust dough (can use storebought)

1. Preheat oven to 425 degrees.

2. Heat a large pot over medium to medium-high heat. Add butter, veggies, and bay leaf. Cook 5 minutes, stirring frequently.

3. Season the mixture with salt, pepper, and poultry seasoning. Add flour to the pan and cook 2 minutes.

4. Add broth to pan, scraping up any bits on the bottom of the pan. Add the chicken and stir. Bring to a boil, and then reduce heat to medium. Cover, and cook 15 minutes or so, or until chicken is cooked through, potatoes and carrots are tender, and soup is thickened.

5. Stir in parsley. Season with additional salt and pepper, to taste.

6. Meanwhile, spray a baking sheet with cooking spray. Cut pie crust into small pieces and bake about 8-10 minutes, or until golden.

7. Serve soup with pie crust dippers.