Some Mondays are just crap. I really try to be an optimist, embrace every day, live life to the fullest, and all that other Tony Robbins type stuff (and honestly, the only exposure I’ve had to Tony Robbins is thanks to a five year old son of two life coaches who loved to listen to him). But then there are days when I just get overwhelmed and all I want to do is bake cookies, settle down on the couch, and eat them.
I’ve been in a serious oatmeal phase lately. In addition to eating it every morning for breakfast, I keep looking for ways to bake with it. As Mike points out, using it in cookies is brilliant because you can eat a whole plate of them while still feeling like you’re eating health food (just pay no attention to the butter and sugar and chocolate…) Not that we EVER eat a whole plate of cookies at once. Nope, never.
Makes about 30 cookies
10 tbsp butter (2/3 cup), softened
1 cup light brown sugar (packed)
1 1/4 cups white sugar
1 tbsp vanilla
1 cup unbleached white flour
1 tsp salt
1/2 cup cocoa powder
2 tsp baking soda
4 cups old fashioned oats
Preheat the oven to 350 F and line a couple cookie sheets with parchment paper or a Silpat.
Beat the butter until smooth and creamy and add both sugars. Mix well, then beat in the eggs and vanilla.
In a separate bowl, stir together the flour, salt, cocoa powder and baking soda. Add to the butter mixture and mix until all traces of dry ingredients disappear.
Stir in the oats.
To form cookies, scoop out 2-3 tbsp of dough at a time and flatten slightly, 12 to a cookie sheet.
Bake for about 15 minutes, or until set on the edges but slightly fudgey inside (they’ll harden up as they cool).
Cool on the sheets for about 5 minutes, then transfer to a wire rack to cool completely.