French Dip in the Crock Pot by CK
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
Preheat oven to 350 degrees F (175 degrees C).
Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
CHOCOLATE CHIP OATMEAL COOKIES
1 c. butter, room temperature
1 c. brown sugar, packed
1/2 c. sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 Tbsp. vanilla
2 c. flour
1 c. oats (quick-cooking or old-fashioned)
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
3 c. semisweet chocolate chips
Preheat oven to 325. Line cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray. Beat together butter and sugars until smooth. Beat in the egg, egg yolk, and vanilla. Whisk together the flour, oats, baking powder, baking soda and salt; add to the butter mixture in the bowl. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly. Stir in chocolate chips. Decide what size cookies you want to make. A muffin scoop (1/4 cup) will make 20 large, palm-sized cookies. A tablespoon cookie scoop will make 50 medium cookies. A teaspoon cookie scoop will make 100 small cookies. Scoop the dough onto the prepared baking sheets, leaving about 1 1/2″ to 2″ between cookies. Bake the cookies for 12-17 minutes, until they’re a light golden brown, with slightly darker edges. The middles may look a tiny bit shiny; that’s ok, they’ll continue to bake as they cool on the pan. Remove the cookies from the oven, and as soon as they’re set enough to handle, transfer them to racks to cool.
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