Adventures in Sunday Baking

This is what my counter looks like right now. I am sitting surrounded by cookies, the air thick with the scent of melted butter, toasted oats, and warm gooey chocolate. This may be worse than any form of torture known to mankind. This is death by baked goods. I may r may not have chocolate smeared across my face, stuck to my hands, and dotting my keyboard. There could be a cookie in my left hand. I think there’s a cookie in my right hand. There are five hundred cookies in my belly. If it was dough and I ate it, it doesn’t count.

Adventures in Sunday baking more like “God I hope I don’t eat another damn cookie. These were supposed to be for a party in my creative writing class!”

Chocolate Chip Oatmeal Cookies
[adapted from The Joy of Cooking]

1 3/4 cup whole wheat flour (the original calls for white flour)
3/4 teaspoon baking soda
3/4 teaspoon baking poweder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 stick salted butter
1 1/2 cups brown sugar
1/4 cup sugar
1 egg
1 egg white
2 1/2 teaspoon vanilla
3 1/2 cup rolled oats
1 1/2 cup chocolate chips

Preheat the oven to 350 degrees. Sift together dry ingredients excluding oats and chocolate chips. In a separate bowl, whisk together butter, sugars, eggs and vanilla. Slowly add flour mix to the sugar mix, stirring with force until the two components are uniform and somewhat sticky. Add in rolled oats one cup at a time, slowly stirring with a large spoon. Then mix in the chocolate chips. Rest the dough, now a dry crumbly texture in the fridge or freezer for about 10 minutes. Spoon 1 to 1.5 inch balls onto a greased baking sheet and pop into the hot oven for 8-9 minutes until golden brown and fragrant. Allow to cool on baking sheet for a minute or two until hardened slightly then transfer to a wire rack to cool. Serve warm with a glass of milk. Hide the rest of the cookies from yourself. Believe me, this step is necessary.


Peanut Butter Cookies
[adapted from The Joy of Cooking]
1 1/2 cup all purpose flour
1/2 teaspoon baking soda
5 1/3 tablespoons butter
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1 cup smooth peanut butter ( I used all natural salted)
1/2 teaspoon vanilla

Sift together the flour and baking soda and set aside. In a separate bowl beat together egg, butter, and sugars. Add in vanilla and peanut butter. Slowly incorporate flour into wet mixture until uniform. Spoon onto greased baking sheet in 1 to 1 1/2 inch rounds and flatten delicately with the tines of a fork to create the nostalgic peanut butter cookie criss-cross pattern. Bake at 350 degrees for 10 minutes. Allow to cool before serving.

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One thought on “Adventures in Sunday Baking

  1. You make an A t in most classes, except “don’t eat the warm choc. chip cookies-they are for a party”, oh well , nobody is perfect.

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