It’s Friday, and I’m very excited to share my very first COOKIE recipe on the Sometimes Healthy Living Blog.
This is huge news. But you must endure a story before we get to the recipe (trust me, it’s worth the wait).
It doesn’t take much perusing on my little blog to see that I’m a big fan of cupcakes. I like them so much that I created a Cupcake Monday at my last job and served my lucky coworkers a different cupcake creation every Monday.
I am not quite sure why I have such an affection for cupcakes, but it has something to do with the fact that I love frosting, cake and sprinkles, all of which you can usually find on a cupcake. In addition, there is little finesse involved in mixing up a cupcake batter and then just plopping it into a muffin pan. You can get all pretty with the frosting if you want, but why bother? It will likely be smushed in transit.
Anyway, for some reason, as much I as I adore my cupcakes, I have always had quite a distaste for cookies. I just never felt as satisfied after eating a chocolate chip cookie. Where is the frosting? Why is it so small? Am I supposed to eat JUST one? And when it came to making cookies, forget it. If ever I had a request, I would promptly go to the store, buy a roll of Nestle cookie dough and call it a night. (I would usually burn these cookies too). Or, I would make “cake cookies.”
Why? Because cookies are downright complicated. The measurements must be exact. The temperature must be just right and the dough must be the perfect consistency to achieve your desired cookie. Do you want your cookie to be crispy, chewy or airy? All choices require changing some tiny inconspicuous variable. And, this Sometimes Healthy Girl had no time for all of these variables.
Enter a boyfriend who hates cake and cupcakes and loves cookies.
Uh oh.