This is the coolest gadget I own. This was a wedding gift and I love it. It's 3 cooling wracks that stack on top of each other. My husband and I lived in a small house with a tiny kitchen at the time. I LOVE to bake and that kitchen wasn't very good for cookie baking, especially at Christmas time. This nifty gadget helped out a bunch! In our new house we have plenty of counter space, but I still love the stacking wracks. There's a small counter area to the side of the oven the wrack fit perfectly on so I don't have to go far with a hot cookie sheet and I can spread out my mixing and cookie forming out in the other area. They fold up really nice for storage and they're pretty stout. Eve when I'm baking bread or something like that, I'll use 1 wrack to cool on because it lifts it off the counter for good air circulation around the bread so it cools faster and more evenly. I think my set came from Kohl's but I'm not positive. They are a great thing to have in your kitchen, especially if you have a tiny one with not much counter space.The recipe I'm going to share with my favorite gadget is my favorite cookie recipe. I love these cookies! They're fun to make and they are extremly yummy! When I make them they don't last long and I've even been blamed for extreme weight gain from making these cookies. You can't eat just one! You'll see that the recipe calls for 4 ounces of melted chocolate but I hardly ever have baker's chocolate on hand, but I do have cocoa powder and I found how to convert cocoa powder and cooking oil into baker's chocolate. It's measured in 12 tablespoons and I've never converted that to cups because I think it's easier to scoop the cocoa out of the container by tablespoons.
Makes about 48 cookies
1 1/2 cups sugar
4 ounces unsweetened chocolate, melted or 12 tablespoons unsweetened cocoa powder & 4 tablespoons cooking oil
1/2 cup cooking oil
2 teaspoons baking powder
2 teaspoons vanilla
2 cups all-purpose flour
sifted powder sugar
In a mixing bowl beat eggs, granulated sugar, chocolate, oil, baking powder and vanill with an electric mixer until combined. Beat in as much of the flour as you can with the mixer. Stir in remaning flour. Cover and chill 1 to 2 hours or until easy to handle.
Shape dought into 1-inch balls. Roll balls in powdered sugar to coat generously. Place balls 1-inch apart on an ungreased cookie sheet. Bake in 375° oven for 8 to 10 minutes or until edges are set and tops are crackled. Transfer cookies to a wire rack and let cool.