I love cookies. I do. I easily love manufacture them, baking them, shipping them, but I especially love eating them. In my younger years I would all the time bake with my Grandma. Her specialty was Oatmeal Scotchies. I refer to them as oatmeal cookie converters. Oatmeal cookies get such a bad rap (I think it's the raisins). But these cookies make non-lovers of oatmeal cookies find a newfound appreciation. Taking after my grandmother I try to do the same-one raisin at a time; in oatmeal raisin cookies that is.
This Christmas I was thrilled to receive a cookbook titled "Big Fat Cookies". Could it get any good than that? Probably not. That's why I'm taking full benefit of my local grocery store and my one baking sheet. I've never bought buttermilk or corn syrup before in my life! But you good believe that when I learned that I could make Black and White cookies my heart skipped a beat and I rushed to the store to buy those atypical ingredients. Next in line is Marble Butterscotch cookies (loaded with brown sugar and swirls of dark chocolate) and then maybe Shortbread Hearts for the up and advent sweetheart holiday.
How To Make Chocolate Chip Cookies
However, when I learned how much butter goes into a small batch of shortbread cookies my heart skipped a beat again! (Two sticks for just 18 cookies? You must be kidding!) And then my stomach started to rumble, and my heart... Well my heart was in no mood to thank me for the amount of inherent artery clogging fat I was going to be putting into my body. Talk about not keeping New Year resolutions. Now, mine is never to diet but to "eat better" and "exercise" and "read one new book every month". Back to the cookies though.
I Never Knew Cookies Weren't for breakfast
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