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Shop Talk: Jamie's Texas Big Mouth Cookies
by Ashley Fritsche
Welcome back to Shop Talk here at The Featherweight Shop! We love our local chit chat with staff, gathering around the dinette table so-to-speak (because that is what we have!) and sharing with one another. In these segments, we exchange patterns, recipes, organizational ideas, history quips, crafty projects, and smiles about learning an old-fashioned way of doing things. Shop Talk is the fun tidbits of news!
Jamie's love for her birthplace of Texas is shown with her Texas Big Mouth Cookies. She has updated the cookie recipe to be more healthy. Jamie is known at The Featherweight Shop for her vivacious personality, hardworking attitude, and tremendous knowledge, especially in the fabric department!
Jamie is mother to two children. Her son is in the Air Force, and her daughter is still homeschooling. She loves quilting and has collected quite a stash! She loves working at The Featherweight Shop because of their family values and she loves how good the Henry's take care of their employees. Fun fact about Jamie: she is having her 1966 Ford Mustang restored! She can't wait to drive it!
Texas Big Mouth Cookie Ingredients:
1/2 cup butter, softened
1 12-ounce jar chunky natural peanut butter
1 cup coconut sugar
1 cup brown sugar
1 teaspoon homemade vanilla
3 farm fresh eggs
2 teaspoons baking powder
3 1/2 cups organic uncooked quick rolled oats
1/2 cup organic dark chocolate chips
1/2 cup raisins
1/2 cup pecans ('cause Texas)
Texas Big Mouth Cookie Recipe:
Preheat oven to 350 degrees. In a large mixing bowl, cream butter, peanut butter and both sugars together until smooth. Add vanilla, eggs and beat well. Stir in remaining ingredients, working dough until well-blended. Drop 2 tablespoons of dough onto greased cookie sheets, spacing about 2 1/2 inches apart. Bake at 350 degrees for 12-15 minutes, until browned. MAKES: 3 dozen.