So, the other night, I desperately wanted cookies–and I wanted them now. It was the first day of school for the semester and I just needed a little chocolately something-something to relax. You know how it is.
So I pulled together a little of this and a little and used some Mark Bittman as inspiration, and these deliciously soft, rich, and sweet chocolate cookies entered my mouth less than 25 minutes later. It was glorious. I was happy. Oh, so happy.
But then… the following conversation actually occurred on Monday night. And all of those happy feelings vanished.
Sarah: So, what do you think of the cookies?
Ben: Oh, they were really good… I was kind of surprised, because when you were making them they kind of reminded me of no-bakes, and I’m kind of iffy on no-bakes.
Sarah: You are? But you’ve eaten my no-bake cookies before!
Ben: *pfffs* I know. I’ll eat ’em when they’re there, but… they’re kind of like that girl you just like as a friend. You like it when she’s there, but you don’t miss her when she’s gone because they are no sparks.
Sarah: Oh really? So how many times do you try them anyways to see if there are sparks? And what kind of cookie am I?
Ben: Ehhhhhhhh…. noooo, I mean, I was just trying to think of a good cookie!! Ummmmm…. (pause pause pause) You’re like the chewy Chips Ahoy coo-…
Sarah: (interrupts) WHAT?! Out of everything I’ve cooked for you over the past three years, you choose to compare me to chewy Chips Ahoy??? And what about those sparks?!?
Ben: I just meant… I was thinking of a cookie that’s really good… wait, you’re like peanut butter cookies, especially ones with the chocolate kiss in the center. Peanut butter cookies aren’t too chewy or too hard…
Sarah: That’s it! Vegetarian meals for you all week! Sparks, eh?!?
That was all fact–no embellishments here! My husband finally admits his true feelings… I am just a chewy Chips Ahoy cookie to him. I guess I am gonna go now and eat some more of these cookies and wallow…
Triple Chocolate Oat Cookies
modified from the recipe for Chocolate Chunk Oatmeal Cookies in Mark Bittman’s The Food Matters Cookbook
- 4 tablespoons unsalted butter, softened
- 1/4 cup sugar
- 1/4 cup brown sugar, packed
- 1 egg
- 1/4 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 cup old-fashioned oats
- 1 teaspoon baking powder
- 1/4 cup + 1 tablespoon dark chocolate almond milk [regular chocolate milk would also work]
- 4 teaspoons cocoa powder
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
Preheat oven to 375 degrees. In the bowl of a stand mixer, cream together butter and sugars. Gradually incorporate flours, oats, and baking powder, alternating with the milk, until the mixture is just moistened. Stir in vanilla extract and cocoa powder, and gently fold in chocolate chips. Scoop tablespoons of dough onto an ungreased cookie sheet. Bake for about 10-12 minutes or until just crisp around the edges. Cool and enjoy! Makes about 18 cookies.
UPDATE: Though the aforementioned conversation REALLY did happen and was not embellished, Ben felt really sorry for even insinuating that I was “just” a mass-produced chewy Chips Ahoy cookie, because in his words, chewy Chips Ahoy cookies are pretty awesome and he was just trying to compare me to something else he liked. I just thought the whole exchange was hilariously funny and documented it for posterity. And because I am such a sweet wife, Ben even got meatloaf for dinner on Tuesday–the week of vegetarian meals did not happen… yet. 🙂 For the record, Ben has read and endorses this post.
Question of the Day: What kind of cookie are YOU? 🙂