In Case of Emergency, Break Cookie(s)
Like all sentient human beings, I love the perfectly rounded, chubby, crispy edge of a correctly formed and portioned chocolate-chip cookie. However, on a weekend filled with both buzzing activity and dull, sluggish moments, I wanted to feel the satisfaction that results from breaking off a corner of something at once chewy and crunchy (thanks to the slivered almonds in the mix.) There’s something inimitably gratifying about reaching for a dessert, tearing off a piece, and feeling the edge crumble under your fingertips. Imagine the extended period of bliss, I reasoned, if that’s how the entire dessert would be eaten! Plus, I was too frazzled to pull out the scoop and bother with portions. I needed something that I could make in one bowl, which I figured I could then upend over my baking sheet and press into a giant amorphous mass. Maybe it was the exhausting day, or maybe I just wanted to make cookies the way a 5 year old would make them.
If you have a metabolism and sense of innovation akin to my roommate’s (he’s 6’5″), you could consider breaking the bar into chunks, pouring some milk over it, and eating it for breakfast.
I adapted this recipe to suit my needs and found it to be a great basic guide. I’ve since used the same foundation for cookies with dried cherries and butter instead of olive oil.
Preheat oven to 350F and lightly grease a baking sheet (I used a 9×9 brownie pan with raised edges.) Add 1/3 c. brown sugar, 1/2 tsp vanilla, 1/4 tsp salt, 1/4 tsp baking soda, 1 egg white, and 3 tbsp olive oil to a medium-sized bowl. Mix. Add 1/2 c. whole wheat flour, 1/2 c. rolled oats, 1/2 c. slivered almonds, and 1/2 c. chocolate chips. Stir to combine, then unceremoniously dump onto the baking sheet and flatten with a spatula until about 1/2 inch thick. Bake for 12-14 min until brown at the edges. Eat immediately, burning your tongue as you go.