Barbara Bush's Oatmeal Chocolate Chip Cookies

What can a First Lady know about cookies?  Well, this one does.  Man, these cookies are good.  Did you see this article?  It was recipes of all of the first ladies' favorite cookie recipes.  The only one I trusted enough to try was Barbara Bush's.  She is my favorite ever first lady and just seems like she would know how to make a mean cookie.  And she does.  This is my new favorite-of-all cookie recipes.  I make a double batch and freeze the dough in balls, put them in ziplocks, and bake them as wanted from the freezer.

Barbara Bush's Oatmeal Chocolate Chip Cookies
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup sugar
1 cup firmly packed brown sugar
2 eggs
2 teaspoons vanilla
2 cups quick-cooking oats
1 (12 oz) bag semisweet chocolate chips

Beat together butter, sugar, brown sugar, eggs, and vanilla until fluffy.  Add the flour, soda, and salt and mix all together.  Stir in the chocolate chips.  Let chill for about an hour.  Drop batter by tablespoons onto prepared cookie sheets.  Bake at 350 for  10 minutes.  Transfer to wire rack to cool. You're welcome!

Autumn Chicken Stew

Oh man, this is good stuff!  It really hits the spot on a beautiful Autumn day.

Autumn Chicken Stew
1 1/2 - 2 lbs.boneless, skinless chicken thighs 
1 1/2 lbs. carrots, peeled and medium diced

1 onion, chopped
2 cups button mushrooms
1 or 2 Yukon gold potatoes, diced
1/2 teaspoon garlic powder
1 1/2 teaspoons thyme
1/4 teaspoon cayenne (or to taste)
1 Tablespoon tomato paste
2-3 Tablespoons Better than Bouillon Beef flavored
1 teaspoon salt
1/2 teaspoon pepper
3 cups chicken stock
3 Tablespoons melted butter
2 Tablespoons flour

Cut up all the veggies.  Spread the thighs on a cutting board, or the Styrofoam they come on.   Generously spread salt, pepper, and onion powder over one side and rub it in, then turn them over and do the other side.  Set aside to let absorb the flavors.
In a large bowl, mix tomato paste, spices, chicken stock, flour, and melted butter.
Put the carrots, mushrooms, potatoes, and onions in a large crock pot or enameled cast iron pan. (Because I double it, I use the cast iron pan and bake it in the oven.  It doesn't fit in the crock pot doubled.)
 Mix vegetables together.  Put the chicken pieces over the vegetables.  Pour the chicken stock mixture over all.  Put the lid on.  Cook in a crockpot on high for about 4 hours.  If cooking in a Le Cruset pan, bake at 325 for 2-3 hours.
I usually double this recipe as it's a great one to share.
(The picture above is after I took out about half to share.  It fills the pan.)