Well, it’s a brand new week. And while I can’t say that it’s started off too well, given the traffic situation this morning, after the terrible week I just had, I’m going to go ahead and remain optimistic. Because let’s face it, it’s Monday, September 12th, and I think we could all use a little pick-me-up, no?
I should let you know now that given the aforementioned bad, bad week, I decided early on that I wasn’t going to weigh myself this morning. Had it been a loss, I’m sure it would have lifted my spirits and set this week off on the right track. However, had it been a, er, not-loss, I’m sure it would have send me plummeting straight down into the doldrums. It just wasn’t a risk I was willing to take. So if you’re the reader who only tunes in on Mondays because you have a strange fascination with knowing how much I weigh, you are officially dismissed until next week.
For the rest of you, however, I do have something fun.
Well, depending on how you look at it.
Because I’m officially dubbing these cookies “Disaster Cookies”, given the fact that evidently they cause natural disasters. Yep, sorry guys. It’s all been my fault.
The first time I baked them there was an earthquake. Then, there was a hurricane (and an epic recipe modification fail.) And finally, the third time, when I had finally perfected my recipe for these moist, fluffy, delicious cookies were baked, there was a torrential downpour that resulted in our basement being flooded.
(otherwise known as Chocolate Chip)
Print this recipe!
Makes 20+ large cookies
Bake at your own risk.
2 cups whole wheat pasty flour (or 1 cup all-purpose, 1 cup whole wheat)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
2 sticks unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup white sugar
1 tablespoon vanilla extract
1 bag chocolate & peanut butter morsels (or regular chocolate chips)
1. Preheat your oven to 350 degrees. Mix together the dry ingredients (flour, baking powder, baking soda, salt) in a bowl and set aside.
2. Cream together the butter and sugars in a large bowl (you can use a standing mixer, hand mixer, or spoon), then add the eggs and vanilla.
3. Begin adding the dry ingredients to the wet in batches. When the wet & dry are fully combined, add in the entire bag of chocolate chips.
4. Spoon onto a baking sheet and bake for 12 – 14 minutes. For the full affect of their awesome chewiness, allow to cool a fair bit before eating or they will seem crumbly. Believe me, they’re not! These cookies also freeze very well.
These are not diet cookies. At around 250 calories each, of course you need to watch your portioning. But, in the light of an earthquake, hurricane, and flood (oh my!) sometimes, you just need a cookie.
What do you do to make yourself feel better after a really crummy day? Or, in my case, week?