The Cookies

Oh, the Eureka School chocolate chip cookies. 

Let it be known that I have never met a chocolate chip cookie that I didn't like. However, it seemed the cookies that we had at the Eureka school were especially unique because no matter how many different recipes I tried, they never turned out like those did. 

It was about 5 years ago, maybe more, and probably after a conversation with fellow Eureka alumni, that I put out a request on Facebook if anyone had a similar recipe. I didn't get a response. After trying several different recipes, I eventually just gave up on finding it. (Yes, I suppose I could have put a bit more effort into something that had been one of my life's unanswered questions, but I can't devote my entire life to baking cookies. I had basketball games to go to, and probably at that time, diapers to change.) 

After I found the Peanut Butter Bars earlier this month, I was inspired to find the cookie recipe, too. I decided I would try one more time. After putting out the request on Facebook, I received a very similar recipe and later that day . . . the jackpot. The actual recipe.  The actual recipe makes 290 cookies. Here is 1/4 of that recipe--

Eureka School Chocolate Chip Cookies

1 7/8 cup oil

scant 1/2 tsp salt

1 3/4 cup sugar

1 cup brown sugar

4 eggs

1 7/8 tsp soda

1 7/8 tsp vanilla

scant 4 1/2 cups flour

2 cups mini chocolate chips

(Tina's Tip--7/8 cups is 3/4 cup + 2 Tablespoons)

Bake at 375 for 10-12 min. A small scoop makes them Eureka School sized. :)

Both recipes that were shared with me are very similar, but I've found that whichever one you use, you need to follow the amounts exactly or they won't turn out quite right--still a delicious cookie--but just not the same.

Maybe you will be like some who have tried these and wondered where they have been all their lives. Maybe you will be like my kids who liked them, but wondered what the fuss was all about.

It was a fun week of reliving memories of good times in the Eureka School lunchroom. The hunt and discovery were just as memorable as taking that first pan of cookies out of the oven that finally, finally resembled the ones I had been searching for. 

And the peanut butter I mentioned yesterday? I'm quite certain that was government-issued peanut butter and syrup mixed together to stretch it farther. You should try that, too. And fold your bread over top to bottom--because that is the right way to do it. :) 

The Bars

If you ever overhear two Eureka alumni, who are probably within a decade either way of 40, catching up, the conversation will probably go something like this:

"How's your family?"
"Great!"
"Wow--it doesn't seem like we graduated that long ago."
"I know!"
"Hey. . . remember the peanut butter bars we used to have at school?"
"And the cookies!"
"And the peanut butter!"

. . . wistful sighs . . .

I have had several conversations like this over the past . . . um . . . 21 years. In fact, the hardest things to leave behind after graduation for many of us were the peanut butter bars, cookies and the peanut butter at school. It wasn't like the recipe was under lock and key or anything; I just got busy with life and forgot about it . . . until those conversations would arise.

I was looking through cookbooks a few months back and saw a recipe (in a book that I've had since college) that looked like it might be THE peanut butter bars. First I didn't have corn flakes, then I didn't have corn syrup. (I generally can't be trusted with Scotcheroo ingredients in the house.) I finally got my ingredients together and made them on January 6. Even after I made them, I still wasn't sure if it was IT. It sure tasted like them, but it had been so long that I didn't know for sure. Thankfully, I know the cook who submitted the recipe quite well. She confirmed that, yes, it was the same recipe. I was SO excited. It was a true EUREKA moment. Ha!

Unbaked Peanut Butter Brownies (Eureka School Peanut Butter Bars)

1 3/4 c. peanut butter

1 1/3 c. sugar

1 c. corn syrup

1/2 c. corn flakes

1 c. ground peanuts (can be chunky if you want)

1 1/2 tsp. salt

1 tsp. vanilla

Mix and heat peanut butter, syrup, salt and vanilla in a kettle and heat until lukewarm, stirring constantly. Mix corn flakes (crush slightly) and peanuts in large mixing bowl. Pour peanut butter syrup mixture over corn flakes/peanut mixture and mix together. (You can save on sticky dishes by pouring the flakes/peanuts into the warm kettle.) Press into a grease 9x13 pan.

Top with chocolate frosting. 

I mix 1/2 stick butter, about 2 cups powdered sugar, vanilla, milk, and about 1/2 cup cocoa to make mine. You can also use melted chocolate or peanut butter chips. I wouldn't recommend a can frosting though, if you want the true effect. 

Tomorrow . . . the Cookies.

Happy 2019!

As is usual for January on the Melius farm, it has been a busy year so far. Calving is in full swing, we continue the remodel on our home (which will hopefully be completed in February) and the remainder of our time is spent at church, basketball games, and the occasional Saturday volleyball game. We are truly blessed by our church and school families. Go Wildcats!!

So, there you go--my excuses for a lack of blogging as of late. That, and I have rediscovered by love of reading since Christmas vacation. I am currently working my way through the Kate Morton novels at the library after reading her latest novel, "The Clockmaker's Daughter."

I hope you are enjoying your 2019 so far as well.  Hopefully I will check back in again soon . . . . :)