A Solution For Timid Cookie Eaters

monkeybarsFirst, as a faithful child, and, now, as a too-rigid adult, I was persuaded and continue to believe that two in agreement is something quite powerful.

Before my first experience with formal education, I believed my Sunday school teacher, Mrs. Nelson, when she told me that two people praying toward the same goal have more clout than one. Later, I learned on the playground that it is virtually impossible to chicken wrestle on the monkey bars when you are alone. And during high school, Rosemary’s Clooney’s semi-sweet couple-endorsing rhyme, Lord help the sister who comes between me and my man, emerged as a fully justifiable warning for everyday life. (Boy, I hope Dottie isn’t reading this!)

When it comes to my approach to a plate of freshly baked cookies, I might modify Ms. Clooney’s muscular threat slightly, as in: Pity the rookie who comes between me and my cookie! Did I mention that I was an excellent monkey-bars chicken wrestler? And now I wear spiky heels. Seriously. You don’t want to mess with me.

doublesI don’t want just one cookie. I want two, at least, and, to be perfectly blunt, when it comes to good cookies, I’d like a pair of pairs. But who is ever perfectly blunt? And who among us wants to be identified as being hungry at 8:30 in the morning, much less ravenous?

Aspiring to be something of a peacemaker, and wanting to give my eaters something that I badly hope they want, I’ve employed a bit of craft (a.k.a. sneakiness) in today’s cookie assemblages. If all goes as I expect, today’s chocolate chip cookies will disappear quickly, and early gobblers will be twice blessed.

So, come and get ’em! You might want to hurry.

Happy Friday.

P.S.  For today’s version of chocolate chip cookies I used last week’s recipe except that these were baked this morning and not frozen.


Ingredients for Barb’s New Best Chocolate Chip Cookies

1 cup butter, softened
1 1/2 cup brown sugar
1/2 cup sugar
2 eggs plus 1 egg yolk
1/2 cup oatmeal
1 cup white chocolate chips
2 cups semi-sweet chocolate chips
1/2 cup chopped dark chocolate
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt

Chill the dough before baking the cookies. Bake the cookies in a slow oven (300-325°).

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