cookies

Cooking Without Photos – Hawaiian Drop Cookies

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After a short break, I’m back with more recipes and stories to share!

This recipe comes straight from Ola, AR. Back in the day, Ola was first called Red Lick and then Petit Jean. They changed their name to Ola in 1880.

Settlers began arriving around 1840 from all over. Land was cheap and attracted folks from as far away as the Carolinas, Alabama and Tennessee.

The railroad arrived in 1899 and with it came more opportunities for growth. More businesses opened and folks were thriving.

Disaster struck in 1930 when a tornado ripped thru town and again in 1934 when a fire destroyed several businesses.

Over the years and like many small towns, Ola has experience economic turmoil. Today, Ola has a population of about 1,000. A few businesses remain, but mostly Ola is a small town with a big heart.

While flipping thru, “Seasoned With Love: Ola Band Boosters” I was reminded that Ola School District no longer exists. In 2004, Ola School district merged with several other small districts and Two Rivers School District was born. Living history, as they say.

Ola (Yell County)

On to the recipe!

I picked out Hawaiian Drop Cookies to make. Sounded pretty easy for this rainy afternoon.

Couple Things:

  1. I used a cookie dough scoop. The scoop made it way easier.
  2. I cooked these for 12 minutes and let them sit for a couple of minutes after they came out of the oven.

That’s really it. These are a not so sweet, fluffy cookie but very tasty and perfect with a glass of milk. Yessssss!

Cooking Without Photos – Cowboy Cookies

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This one is going to be short and sweet…sort of like the ingredients list for this recipe😆

I’ve already used a cookbook from Dardanelle. Sue me😆. I mainly picked this one up because it was done by the Cub Scouts. Community cookbooks are such a good way to raise money for different organizations.

Since Lake Dardanelle State Park is partially in Dardanelle, I’ll talk about that a little. Lake Dardanelle was created in 1965 after the Dardanelle Dam was completed in 1964 by the Corp of Engineers. In 1966, the lake was officially recognized as a State Park.

Today, Lake Dardanelle attracts bass fisherman from around the world. They offer camping, pavillions, picnic sites and a fabulous visitor center.

On to the recipe! While reading, “Cub Scouts Pack 69: Dardanelle, Arkansas” I came across Cowboy Cookies. Gah! These take me back to my high school days!

Let’s get to it! Nothing hard about this recipe. Straight and to the point. You boil a couple of things and stir in the other ingredients. Badda Bing, Badda Boom! Cookies❤️❤️

Fabulous and easy!

Cooking Without Photos – Grandpa’s Peanut Butter Cookies

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This time we head way up in Northwest Arkansas to Boone County. Lead Hill is our destination and if you blink, you’re gonna miss it.

Lead Hill has a population of 271 people. Situated on the shore of Bull Shoals Lake, there is seriously plenty to do to keep yourself entertained.

Lead Hill was named because of the lead deposits that were mined there in the early 1900s. Actually the original town of Lead Hill is now located under water. When Bull Shoals was built, the people of Lead Hill uprooted the whole town and moved to higher ground. Yes😳

On to the recipe!

While flipping thru, “Tasty Temptations: Monarch Tabernacle Church Of God” I immediately noticed that there was a paper clip marking a recipe. I took that as a sign that we needed to try Grandpa’s Peanut Butter Cookies.

Couple things:

Actually only one🤔. It says to cook for 10 minutes and I cooked mine for 12. “Monitor and adjust”, that’s what my Mama always says.

These are the best! Super fluffy and taste wonderful! Thanks, Earl T. Johnson! May you RIP knowing your recipe is being shared still today❤️❤️❤️

Cooking Without Photos – Buffalo Chip Cookies

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This week we make a stop in St. Francis County in Hughes, Arkansas this week.

First off, I love this cookbook even more because it is compiled by the band. Gah! My heart!

Being in close proximity to the Mississippi River, Hughes was a prime location for farming. Primary crops included cotton, corn, strawberries, grapes, raspberries and sweet potatoes. With the arrival of the steamboat on the Mississippi River, agriculture thrived.

Between the late 1800s and the early 1900s, the mighty Mississippi changed its course. Where Hughes was was once in the prime location for trade, they then became further from the river and it made trading much more difficult. Thankfully, the railroad arrived in 1916 and Hughes was once again a bustling town.

Around the same time that the railroad arrived, landowners saw the need for growth in their business districts. Several of the larger farms donated pieces of land and businesses began to grow.

Sadly, between and flood in 1927 and a terrible drought a few years later, many Hughes residents moved out and did not return. These factors coupled with The Great Depression era are the main reasons that Hughes went from being a smaller city to a small community that they are today.

Like most small towns, Hughes’ school is at the heart of their community. I believe I found this week’s cookbook, “The Best Of Hughes” in Hot Springs. How it arrived there, I’ll never know.

While flipping thru pages of recipes, coupled with random facts about their town, a cookie recipe caught my eye. Buffalo Chips 😆. That sounds terrible! We gotta try these!

Whooooop, nothing about this recipe is hard! Just do it! One thing, this recipe makes A LOT OF COOKIES!! I cut the recipe in half and it made 3 dozen. Also, to avoid buying two packages of baking chips that you’ll use half of, I bought a package of chocolate chip/ peanut butter chips and it was the perfect amount. Perfect combo of salty and sweet! Enjoy❤️

Cowboy Cookies

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This recipe totally takes me back to my high school days. The lunch ladies made these and I never knew the name of them until after I graduated. I just called them “peanut butter things”. They probably thought I was crazy, but gave me one anyway. Enjoy!

Cowboy Cookies

1 cup sugar

1 cup lite syrup

1 cup smooth peanut butter

4 cups cornflakes

Wax paper

1. Combine sugar and syrup

2. Bring to a boil

3. Remove from heat

4. Add peanut butter and stir until smooth

5. Add cornflakes and coat in mixture

6. Drop by spoonfuls onto wax paper

7. Cool 20-25 minutes.