It seems like everyone is skipping carbs these days. If they are not cutting carbs out entirely, many are doing their best to ditch sweets and/or baked goods.
While I recognize the logic — low-carb people seem to enjoy more than their share of dieting success — and I admire their will power, how should I, as a friendly cookie baker, respond. Surely I need not abandon the profound pleasure I gain from baking cookies on Friday mornings.
There must be a way to honor the good effort of my shrinking colleagues without surrendering my enabling impulses entirely.
What if? What if? What if I made cookies that are perfectly reasonable cookies — an American standard, actually — but which, it seems, that practically everyone finds resistible. What if I made the campus’s rock-bottom choice, our least popular cookie?
If I do that, then where’s the harm? Fiercely determined dieters can take pride in the power of their wills, and I’ll still have had the fun of early morning baking. You’ll be pleased to know that today’s cookies fit the bill. I made oatmeal raisin cookies, which, I’ve been told by more than a few, are not my best product.
But be wary prideful souls. This particular batch of oatmeal raisin cookies are wonderful, soft but substantial, wholesome, milk-demanding cookies. Resist if you must, but know that the butter and cinnamon, oatmeal and salt, fresh eggs and real vanilla in this morning’s cookies are exquisitely proportioned, blended and baked. Truly, these nutrient-rich morsels beg you to bag the diet and enjoy the day.
Come on, now. It’s Friday, after all. Have a cookie, darn it!
Come and get ’em!