Cookie Monster Traditional Cache

This cache has been archived.

Blood Hound Gang Waggy: cache was mugged big time. Look at the new photo I uploaded. I found that note were my cache should have been. Im a little discouraged, cause this is the second cache of mine to be stolen, but I will just keep making new ones. hopefully muggle proof caches. A Big Thank you to all the visitors, who made this cache fun.

Waggy of The Blood Hound Gang

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Hidden : 12/8/2006
Difficulty:
1 out of 5
Terrain:
1.5 out of 5

Size: Size: regular (regular)

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Geocache Description:

Normally the Cookie Monster from Sesame Street will tell you that C is for COOKIE, but in this case C is for CACHE!

Me and the Cookie Monster, have something in common, we both like cookies, so I decided to make, this Cookie Monster cache, which has a cookie recipe theme. When you log your visit to this cache online, if you like you can share a cookie recipe you know. The container you’re looking for is….. Well as you might have guessed a cookie tin. The location is in the desert. A 4x4 vehicle could drive very near to the caches location, however, 2 wheel drive owners, you may want to park, on the main dirt road path, then it is a short walk, to the cache. The cache contains nice items for trade, and for first to find, a mini state quarter’s collection, 9 different state quarters in all. Please try to re-camo the cache as it was, or better after finding it. Good Luck and Happy Hunting!

A recipe for peanut butter cookies. Which are my favorite.

INGREDIENTS
• 1 1/4 cups firmly packed light brown sugar
• 3/4 cup Peanut Butter
• 1/2 cup shortening
• 3 tablespoons milk
• 1 tablespoon vanilla
• 1 egg
• 1 3/4 cups sifted all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
DIRECTIONS
1. Preheat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.
2. Combine brown sugar, peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
3. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
4. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
5. Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

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