Tag Archives: oatmeal cookies

Better than Crack Oatmeal Cookies

Cookies January 18, 2015 Leave a comment

10896168_10153062372614365_5220597450571416820_o

It’s tech time for Hamilton, and James miraculously has found time to bake!

What exactly does tech time entail?  I’ve often mentioned it before, but I realize I’ve never really explained it thoroughly.  So, here goes:

During the two-week period consisting of the workweek preceding and the workweek including the first paid public performance, rehearsal may include no more than a total of 5 days of not more than 10 out of 11 1⁄2 hours; any other rehearsal days in this period shall be no longer than 7 out of 8 1⁄2 hours except that rehearsal on any performance day may not exceed 4 hours. [Actors’ Equity Association Rulebook, Off-Broadway, 54 (c) (5)]

In plain English, it means that James and the entire cast and crew of the show are spending at least 12 (and for many, probably more like 15) hours per day at the theater.  As the production stage manager, James is the one keeping everyone — actors, directors, designers, crew, musicians – on track and focused at the task at hand.  (The task being, of course, to marry all the different aspects of the production into a finished product.)

Here’s a photo of James’ calling script — twelve more songs to tech and he’s already on light cue 1002!  For those of you who aren’t stage managers, that is A LOT!

Lts 1002

So, it puts his ability to bake 5 dozen cookies during this time into sharp perspective, don’t you think?

There’s always time to bake . . .

Better than Crack Oatmeal Cookies

Ingredients:

2 sticks margarine
2 sticks butter
2 cups brown sugar
2 cups white sugar
4 eggs
4 cups flour
1 tsp baking powder
2 tsp baking soda
1 T vanilla
4 cups Rice Krispies
4 cups oatmeal
1- 12 oz pkgs chocolate chips
12 oz of flaked coconut
2 cups dried cranberries

Method:

Preheat oven to 350*F.

1.  Cream the margarine, butter and sugars well.  Then add eggs and vanilla.  Mix thoroughly.  (I use a standing mixer for this.)
2.  In a separate bowl, whisk together flour, baking powder and baking soda.  Add to wet ingredients.  Mix just until combined.
3.  Using a spatula or a wooden spoon, mix in Rice Krispies, oatmeal, chocolate chips, coconut and cranberries .
4.  Drop by tablespoonful on parchment-lined pans and bake in a 350 degree oven for 10 – 15 minutes (I usually only bake them 11 minutes.)

NOTE FROM JAMES:  This makes a huge batch. I usually cut it in half and still get 5 dozen!!! I originally got the recipe from my mom and did some modifications.

 

Lace Cookies — Uta Hagen’s Favorite!

Cookies February 19, 2013 Comments: 3

In keeping with the “Who’s Afraid of Virginia Woolf” theme running through this blog, (thanks to James’ current connection with it,) I thought it would be fun to offer a cookie recipe enjoyed by the first Martha, the late, great Uta Hagen.  She won her second Tony award for the role (her first having been for her performance in “Country Girl.”)

Ms. Hagen was one of the legends of the American stage, playing roles diverse as St. Joan, Desdemona and Blanche duBois.  She taught acting with her husband Herbert Berghof at the HB Studios for years and wrote the classic “Respect for Acting” that still is required reading for all actors.

She also had quite the sweet tooth!

This recipe comes to us from our friend Lloyd Davis, Jr. who stage managed one of Ms. Hagen’s last shows:

“I first made these for Uta Hagen when we were doing “Mrs. Klein” at the Lucille Lortel Theatre.  Uta went crazy for them, so I found myself making a batch almost every week!”

These are wonderfully delicate and crispy, perfect for an afternoon tea or a pre-show snack!Lace Cookies

LACE COOKIES

 Ingredients:

2 1/4 cups oatmeal
2 cups light brown sugar
4 tablespoons flour
1 egg (beaten)
1 tsp vanilla
1 cup butter (2 sticks)  melted

Method:

Preheat oven to 350 degrees Fahrenheit

1.            Combine dry ingredients in a large bowl. 
2.            Combine beaten egg with vanilla and add to dry mix
3.            Add melted butter and mix thoroughly
4.            Drop small spoonfuls onto greased cookie sheet (I use a Silpat, parchment paper or aluminum foil to discourage burning and to make these easier to remove.)  IMPORTANT NOTE:  Leave at least 2″ between cookies as these cookies spread a lot!  Frankly, you’ll be hard pressed to bake more than about six cookies at a time
5.            Bake for 7 – 8 minutes.  Watch carefully because they can burn quickly.
6.            Let cool for 5 – 10 minutes and gently lift off of cookie sheet w/ thin knife.