I’m a little worried about my cousin. During dinner today, we talked about books and I recommended some of my favourites to him. After we finished eating, he showed me the books that he was currently reading. The title of the first book: “When I Was Five I Tried To Kill Myself.” Um, okay. I don’t know my cousin well enough to know whether this book is a joke or not, but I think that the title speaks for itself. What kind of dark and depressing book would be titled “When I Was Five I Tried To Kill Myself?”
Needless to say, my voice went up by about two octaves. “‘When I Was Five I Tried To Kill Myself.’ Huh. Um, Alex, why are you reading this...?” I asked apprehensively. Although Alex is definitely taller than me, he is younger than me by several months and I felt the need to mother him on this one.
He answered as he always did to my questions: with a smile and a chuckle. “Well, you know,” I continued in falsetto, “it’s just that the title is slightly disturbing. You know? Maybe you shouldn’t read books like that. I’ll lend you some good books.” He chuckled some more and replied that the book wasn’t bad or anything. Okay, I thought, nodding my head, I’ll believe you since I don’t know what else to do. I grabbed my glass of water and left.
Okay, so obviously, I have no clue how to “mother” people, but at least I tried. The one “motherly” thing I’m good at is baking. See these Oatmeal Chocolate Chip Cookies? I made those for my other cousins to eat. One of my cousins loves Starbucks-style chocolate chip cookies and although these aren’t exactly what she wants, they are close. These cookies are healthier because they contain oatmeal and relatively less sugar.
Whether my voice is at high C or at normal pitch, baking a batch of oh-so-chewy-and-chocolate-y chocolate chip cookies will always calm me down.
Click below for the recipe.
Oatmeal Chocolate Chip Cookies
Immediately after I read about these cookies on Life’s Simple Measures, I went down to the kitchen to make them; I couldn’t help myself. Jess’s infectious tone of voice and beautiful cookies will convince you to make these and for a good reason too: they are delicious.
Yield: 20 to 24 cookies
- 2 cups old-fashioned rolled oats (I grounded the oats into a fine powder because I didn’t want the oats to be obvious)
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 ¼ cup packed dark brown sugar
- 2 tablespoon light corn syrup
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 cups semisweet chocolate chips
Preheat oven 350°F. Move racks to upper third of oven. Line two baking sheets with parchment paper.
In food processor or blender, grind oats to very fine powder. In a large bowl, thoroughly stir together oats, flour, baking powder, baking soda, and salt; set aside.
|I used my mom's coffee grinder to grind the oats.|
In large bowl, with electric mixer on medium speed, beat butter until light and fluffy. Add brown sugar and corn syrup and beat until well blended and fluffy. Add eggs and vanilla extract and beat until evenly incorporated. Beat in half of flour mixture. Stir in chocolate chips and beat in remaining flour mixture until evenly incorporated.
Using a cookie or ice-cream scoop, spoon the dough onto the prepared baking sheets, about 3 inches apart. Pat down balls to ½-inch thick.
Bake 9 to 12 minutes or until tinged brown and just beginning to firm up in centers. Transfer baking sheet to wire rack and let stand until cookies firm up slightly (about 3 to 4 minutes). Transfer cookies to wire rack and let cool completely.
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