It’s definitely fall around here. Leaves are falling, the air is cooler especially in the evenings, the days are warm, and we are all used to the new school schedule. The Spark, with a little help from my Silpats and fabulous baking sheets churned out some tasty goodies, Mark Call Julio cookies.
When dating my husband, I gained access to a recipe much loved in his family and deservedly so. You might think these are merely chocolate chip oatmeal cookies, but when the unwary bite into one, there is suitable swooning and many comments associated with guilty pleasures. I’ve since added my own secret ingredient from a special recipe in my not dark but sometimes dim past.
The name? My boyfriend, now husband, scribbled out the recipe on a slip of paper he found near the phone in his shared apartment. Initially a silly joke, the name has stuck. Inspiring even several entries in a recipe card wedding box from his clever sister, Mel. Mark Call Julio Sauce, Mark Call Julio Casserole, Mark Call Julio h’ordeuvres, and so on. An entry for every category. Handy for when you need to grab the recipe quickly!
Mark Call Julio Cookies
Preheat your Spark to 350 degrees F
1 c. softened butter
1 c. cane sugar
1 c. brown sugar
1 tsp. vanilla
2 c. sifted flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 T. nutritional yeast
3 c. rolled oats
1 12 oz pkg chocolate chips
1 c. chopped nuts (optional, I usually leave these out.)
Cream butter, add sugars. Beat until light and fluffy. Add eggs, vanilla. Beat well. Sift flour, baking soda, baking powder, salt, nutritional yeast together. Add to creamed mixture and blend thoroughly. Add oats, mix well. Add chocolate chips, mix with sturdy spoon rather than mixer. Drop from teaspoon or small ice cream scooper on an ungreased cookie sheet. Bake at 350 for 9 1/2 to 10 min.