Really. I've missed you. There are any amount of excuses I can give: rainy weather, pile of library books, getting caught up in writing poems about ghosts and the occasional cow, or most recently my near death due to the flu last week, but you deserve more than that.
You deserve cookies.
And rather than tell you all the happy things I've been up to i.e sunbathing, puppy napping, interning, and buying summer clothes, I'll tell you about the words I google searched last night at three in the morning.
Salted. Milk Chocolate. Oatmeal.
That's all it took. One click of a key and some late night (or early morning) salivating and I'm back at it.
One cookie at a time.
You have no idea how excited I am to be back. So excited in fact that I forgot to add the eggs in the first batch of these little gems. So excited, the second batch is still in the oven while I sit writing this. So excited, I may just START YELLING. I hope you've missed me. Or more importantly, I hope you've missed close-ups of cookies....
Salted Milk-Chocolate Oatmeal Cookies.
Adapted from here
3/4 cup all purpose flour
1/2 cup cocoa powder (best quality you can find)
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter at room temperature
3/4 cup packed dark or golden brown sugar
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 1/4 cups large flake old-fashioned oats
2 bars Theo milk chocolate finely chopped (you could use milk chocolate chips too, but you know me, I prefer texture and rustic bits of chocolatey goodness).
Preheat oven to 350F
In a bowl, whisk together flour, cocoa powder, baking soda and salt. In a large bowl, beat butter, brown sugar and granulated sugar MED speed for 3 minutes. Beat in eggs and vanilla. Seriously, do it. Don't get too excited about baking, or chocolate, or cocktail tasting, or one of your good friend's new house, just beat in the eggs. It's important. On low add in flour mixture blending til just combined. Slowly add in oats blending again til combined. Mix in Chocolate.
Measure out cookies - dropping them 3-4" apart onto parchment lined baking sheets. Bake17 minutes
and let cool still on the pan for 5 minutes. Transfer cookies to cooling rack and let cool to room temperature.
Eat. Enjoy. Share.
It feels good to be back.