Ingredients

1/3 cup (75 mL) butter, softened 1/3 cup (75 mL) granulated sugar 1/3 cup (75 mL) light brown sugar 1 egg 1 tsp (5 mL) vanilla extract 3/4 cup (175 mL) all purpose flour 3/4 cup (175 mL) rolled oats (regular or quick cooking, but not instant) 1/2 tsp (2 mL) baking powder 1/4 tsp (1 mL) baking soda 1/2 cup (125 mL) semisweet chocolate chips prepared icing (store bought or homemade) for decorating

Cooking Instructions

1. Preheat the oven to 375° F (190° C). Line a cookie sheet or pizza pan with baking parchment paper and lightly grease the paper.

2. In a large bowl with an electric mixer, beat together the butter, granulated sugar and brown sugar until creamy. Add the egg and the vanilla and continue beating until the mixture is very smooth and light – about two minutes.

3. In another bowl, stir together the flour, oats, baking powder and baking soda. Add this mixture to the butter mixture and beat just until combined. Stir in the chocolate chips.

4. With a pencil, draw a 10-inch (25 cm) circle on the parchment paper. If you want to make your cookie into a different shape (see suggestions below) draw that shape instead. Remember – as it bakes, the batter will spread slightly, so leave enough room for expansion. Use the 10-inch (25 cm) circle as a rough guide to how large a cookie you can make. Baked, a 10-inch (25 cm) cookie will expand to about 12-inches (30 cm).

5. Dump the batter in the center of the pencil shape and spread it out evenly to the edges. The batter should be about one-quarter inch (.5 cm) thick. Place in the preheated oven and bake for 12 to 14 minutes – or until very lightly browned. Remove pan from oven and let cool for about 5 minutes. Gently slide the parchment paper onto a rack and let the cookie cool completely before decorating.

60 g (1/4 cup) butter 1 tsp. paprika 2 onions, finely chopped 1 liter (4 cups) water 10 small baking potatoes, peeled and diced 500 ml (2 cups) light cream 250 g (8 oz.) firm white fish (sea bass, cod or haddock), cut into bite-sized pieces 2 eggs, lightly beaten 375 ml (1 1/2 cups) grated Munster cheese Salt and pepper to taste

Melt the butter in a large saucepan and add the paprika. Sauté the onions in this mixture until soft. Add the water and bring to a boil; add the potatoes. Simmer gently until the potatoes are almost cooked. Depending on the size of the potatoes, it may be necessary to add more water during cooking.

Add the light cream and the fish and continue cooking, stirring occasionally, until the potatoes begin to fall apart. If they remain very firm, mash them gently in the pan with a potato masher or wooden spoon.

Add a little of the potato mixture to the beaten eggs and then add the eggs to the soup. Remove from the heat, stir in the cheese, correct the seasoning, and serve at once. If available, some roasted corn kernels can be sprinkled on top as a garnish.