Great Work from Home: Week 5


By Lauren Hand, Magazine Editor

Last week, we asked you for your best take on Servo cookies, and you delivered! Thank you to all the students, staff, and alumni who submitted their “Servo” cookies, and congratulations to our student winners, Phoebe Doscher ’22, Taylor Rush ’21, and Abby Roy ’23. We’ve shared all your best submissions below!

We would also like to announce this week’s challenge: read a book in a week, from start to finish. Simple and straightforward, it can be anything you like. Then, share a picture with us (of the book, or of you reading it) and tell us a little bit about what you read! Share your submissions with us here by next Sunday, April  at noon.

Finally, we continue to invite your submissions of good times at Gettysburg photos, hometown spotlights, and original playlists. We hope you will consider participating in one or more of these ways this week!

As always, if you would like to receive our daily update directly to your inbox, you can sign up for our low-tech mailing list here.

Until then, enjoy this cookie compilation!

(Photo courtesy of Stina Neiman)(Photo courtesy of Stina Neiman)

“This is my favorite keto and diabetic-friendly take on SERVO cookies!” 
-Stina Neiman
(Photo courtesy of Abby Roy '23)

(Photo courtesy of Abby Roy ’23)

Recipe: 1 cup butter – 3/4 cup white sugar – 1 1/4 cup brown sugar – 1 tsp salt – 1 tsp baking soda – 2 tsp vanilla extract (or 1.5 tsp lemon extract for lemon cookies!) – 2 eggs – 2 cups flour – chocolate chips, white chips, sprinkles, or oreo crumbles

-Abby Roy ’23

(Photo courtesy of Phoebe Doscher '22)

(Photo courtesy of Phoebe Doscher ’22)

Recipe: 2 1/4 cups flour 1/2 tsp salt 1 tsp baking soda 2 sticks unsalted butter 3/4 cup brown sugar (packed) 3/4 cup granulated sugar 2 eggs 2 tsp vanilla extract 1 bag (12 oz) semi-sweet chocolate chips

Preheat the oven to 375°. Mix the flour, salt, and baking soda in a mixing bowl and set aside. Cream the butter and sugars until light and creamy. Add the vanilla and eggs one at a time and mix until combined. Add the dry ingredients gradually and mix until combined. Fold the chocolate chips in. Place the cookies on a cookie sheet (about a tablespoon apiece) and bake for about 9–11 minutes.

-Phoebe Doscher ’22

(Photo courtesy of Taylor Rush '21)

(Photo courtesy of Taylor Rush ’21)



























Made with Toll House Cookie Dough!

-Taylor Rush ’21

(Photo courtesy of Abby Tootell '17)

(Photo courtesy of Abby Tootell ’17)

Recipe: 2 cups flour 1/2 teaspoon salt 1/2 teaspoon baking soda 12 tablespoon (1.5 sticks) unsalted butter, melted 1 cup light brown sugar, packed 1/2 cup granulated sugar 1 large egg 1 large egg yolk 2 teaspoons vanilla extract 8 oreos, processed to a crumb 12 oreos, crushed

Whisk together flour, salt, and baking soda. Set aside. In a separate bowl, mix butter, brown sugar, and granulated sugar until thoroughly blended. Mix in egg, egg yolk, and vanilla until thoroughly blended. Mis in dry ingredients in three parts, blending thoroughly each time. Mix in processed Oreos until dough is thoroughly blended. By hand, stir in crushed Oreo chunks. Chill dough for 30 minutes. Form dough into cylinders about 1.5 inches across and 0.5 inch tall. Cook at 325 degrees for fifteen minutes, rotating tray halfway.

-Abby Tootell ’17

(Photo courtesy of Kim Laughman)

(Photo courtesy of Kim Laughman)

Recipe: 1 cup butter, 2.5 cups of flour, 1 teaspoon baking soda, 1 teaspoon coarse sea salt, 3/4 cup of dark brown sugar, 3/4 cup of light brown sugar, 2 eggs, 2 teaspoons vanilla, 1 cup semi sweet chocolate chips, 1 cup coarsely chopped pretzels, 350° for 10 minutes

-Kim Laughman

(Photo courtesy of Abbey Yeatts '12)

(Photo courtesy of Abbey Yeatts ’12)

Recipe: 1/2 c. Sugar 1/2c. Brown sugar 1/3 c. Shortening 1 egg 1/3 c. Butter 1 tsp vanilla 1 1/2 c flour 1/2 tsp baking soda 1/2 tsp salt 6 oz chocolate chips Mix sugars, butter, shortening, egg, vanilla. Stir in remaining ingredients. Bake 9 mins at 375.

-Abbey Yeatts ’12

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Author: Lauren Hand

Lauren Hand '20 is Magazine Editor for The Gettysburgian. She comes from York, PA, and is double majoring in Spanish and English with a Writing Concentration.

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