I learned the phrase from my Aunt Jean. She was describing how my Uncle Ernie would spread strawberry jam on an already decadent cream bun, made by my Grandma Brubacher. I’ll never forget how she said it with such amazement, “… and then, he’d really gild the lily – he spread STRAWBERRY JAM on the cream bun!”
Ah yes. My Brubacher family knows how to make desserts even more ridiculous rich. I personally learned how early on in my childhood when staying over night at my Aunt Betsy’s house. In the morning, at the breakfast table, when we were finished with breakfast I watched my Uncle Enos have his dessert – he’d eat a few tablespoons of peanut butter on his plate that had been laced with several tablespoons of honey. Yep. A sweet, thick mixture; yet another example of gilding the lily.
With these tales in mind, you shouldn’t be surprised that I went and did it. I took my grandmother’s oatmeal cookie recipe and yes, I followed in the solid footsteps before me. I gilded the lily. And friends – if you don’t like rich delicious cookies, that when warm seem like something that may be served in heaven, you should definitely NOT make these cookies.
Triple Chocolate Peanut butter Oatmeal Cookies.
Ingredients:
1 cup brown sugar
1/2 cup white sugar
1 egg
7/8 cup butter, softened(almost two full sticks)
1/4 cup peanut butter
1 1/2 cup oatmeal
1 1/2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla and butter-nut flavoring
1 cup mini semi-sweet chocolate chips
2 milk chocolate hershey bars, chopped
1 cup dark chocolate chips
Instructions:
Cream butters,sugars, egg and vanilla flavoring. Combine dry ingredients, then add to the butter mixture. Mix in the chocolate. Drop tablespoon sized scoops on a baking tray. Bake at 350 for 8-10 minutes, being careful not to over-bake.
daily portion 