What We’re Cooking Sundays…Give Me Cookies, or Give Me Death

Okay, not death. It’s just that we really, really love cookies.

And I’ve found the perfect way for A not to eat all of the Oreos when I buy them: I don’t buy them anymore.

Yes, I’ve had to put the Oreo shopping on lock-down but our cookie cravings haven’t changed, we’re just testing out new recipes so we can have the perfect cookies all summer long. Yes, we eat cookies in the summer. And the fall, winter and spring. We just perfect them in the winter.

For the most part I made this recipe up and that’s why my cookies are a little too brown and a little chewier than I was expecting considering all of the oats I threw in the bowl.

For this recipe you’ll need:

A desire to eat cookies.

Lots of them (I had to freeze a ton of dough because I’m a woman, not a cookie eating machine)

1 cup butter or 1 cup margarine

3/4 cup sugar

3/4 cup firmly packed brown sugar

2 large eggs (I’m allergic so all of my cookies are cage free, oats fed and come from chickens that roam free and dance at night)

1 teaspoon vanilla

1 3/4 cups flour

1 teaspoon salt

1 teaspoon baking soda

3 cups granola cereal (whatever you like)

1 1/2 cups semi-sweet chocolate chips (a bag is about 2 cups. Go crazy)

The reason I don’t run a food blog is because food blogging requires a lot of skill. And patience. You know the routine, right? You mix the sugar and butter together and mix with an electric beater until fluffy’ish. It helps if you have the foresight to take the butter out of the fridge while you dance around your kitchen. That’s what I do. I time it to three songs, check butter, three more if it isn’t soft enough. Once mixed, add the eggs, vanilla and beat some more. Once fully mixed, add in the flour, baking soda, granola and chocolate chips and mix, mix, mix Sonora, shake your body right. No, that doesn’t sound right. I think you just mix. I have this delicious peanut butter from North Carolina called “Peanut Butter Chai” by Big Spoon Roasters. Oh, my. And because I had it, I dropped in a ½ tsp of my favorite Vietnamese cinnamon. I wasn’t sure what would happen until I tasted the cookie dough and thought: Let’s get married.

I think I baked these for about 12 minutes, but I’m not sure because I still don’t own a timer, even though every time I bake I think: Why don’t I own a timer? I think it’s because I’m holding out for a rooster kitchen timer like the one they have on the masthead of Bodega Magazine. Cock-a-doodle-doo.

A little word on the granola I used: Usually I use a dark chocolate and granola mix from Whole Foods but today I saw a box of coconut, vanilla, chai and imagined the tropics. The granola is delicious, but the coconut is really not a good baking addition if it oozes on a pan – so make sure you line your pan with parchment paper before you try to bake anything.

Eat these cookies with your friends or family or just with your cat like I am doing. Just about everything in these cookies are good for you except probably the white flour, which is why I ordered wheat flour. I don’t want any excuses about why we can’t eat cookies in the summer. None.

A brief note from the Yonkers Ethicist (me): If you’re reading this on Sunday just note that I made these cookies on Saturday. If the weather cooperates, by the time you see this I’ll be heading down to a conference in the DC area – and speaking one of the days. Or being told to speak a little louder. Whatever, lean in closer.

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