This week’s recipe, Chocolate Oatmeal Drops, is a toughie to explain. Imagine cookies with the flavor and texture of brownies. Yum, right? Now mix in…oatmeal.
It’s weird, it’s unexpected, but it actually kind of worked. Much like other unusual couplings–french fries with milkshakes, chocolate with bacon, Taylor Swift with Jake Gyllenhaal–sometimes it’s the contrasts that make the pairing work so well.
Not so much with Taylor and Jake, though. That was just weird.
[Call me, Jake.]
Ahem. Back to the cookies! They were rich, and chocolatey, and surprisingly chewy from the oatmeal. They reminded me a bit of those oatmeal no-bake cookies that have oats, chocolate, and peanut butter, and that in turn made me think that these would be awesome with some chopped up Reese’s pb cups in them. Am I a baking mastermind? Quite possibly.
Other things I can tell you from experience: these are awesome…
1) as dough before being baked
2) right out of the oven
3) a few hours later
4) the next day
5) three days after that
6) defrosted from the freezer a week later
Also, four of them in a baggie fit nicely into a slipper tucked in a suitcase…you know, just in case the rest of you were hoping to travel with these and wanted to know the best way to keep them from crumbling. The ole slipper trick hasn’t failed me yet. Bon appetit!