Last Thursday evening, after dinner, A. and I had an argument that went something like this:
Me: “OK, we each get one cookie.”
A. takes two.
Me: “What are you doing?”
A.: “You’re not the boss of me.”
Me: “Um, I made those cookies.”
He pops both in his mouth.
A., with a full mouth: “Don’t be an a-hole.” (This made me laugh.)
I was trying to save the cookies for poker night the next evening. I had taken several cookies to the pottery party on Tuesday. And I was working on controlling my impulse to eat all of them during the day while I’m home with C.
So as A. and I played chess on the rug in our living room, I did some arithmetic in my head: “If there are five of us playing poker, and each of us has two cookies — and they won’t — that’s 10. We have 12. That means I can eat two more. One tonight and one tomorrow during the day.”
So, while it was A.’s turn, I went to the kitchen and returned with a cookie. Just one. For me. And a grin on my face.
“Mmmmm,” I said.
A. shook his head. “Unbelievable. You probably hid them, too.”
I had. I put them in a different cupboard, hoping he wouldn’t see them.
You see, I’m pretty good at turning down desserts. Or, at least, controlling how much of them I eat. But these cookies are my weakness. I made them the night before I went into labor for the labor-and-delivery nurses, and it was the first thing I ate after C. was born and I was in heaven.
Now they may break up my marriage, and yet, like an addict, I keep making more. I made another batch on Sunday for a barbeque and they’re currently taunting me on the counter. So if you’ll excuse me, I’m going to eat them before A. gets home.
Oatmeal Chocolate Chip Cookies
Warning: These cookies are dangerous.
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
4 cups quick-cooking oats
1/2 cup of semisweet chocolate chips
Cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. In a separate bowl, mix the flour, baking soda, and salt; stir into the creamed mixture until just blended. Add the quick oats — spreading them out evenly if possible — and then the chocolate chips. Put in the refrigerator for an hour or more.
Preheat the oven to 335 degrees F.
Drop heaping spoonfuls onto un-greased baking sheets.
Bake for 14 minutes. Let them cool for 5 minutes before transferring to wire rack or wax paper to cool completely. Indulge.