Jack: I know someone who thinks he’s an owl.
Jack: Make that two people.
If you love the salty/sweet thing, you will adore these Salted Oatmeal Cookies With Dark Chocolate. The oats lend some chewiness and the hint of cinnamon is a really nice touch.
2 cups old-fashioned rolled oats
1 cup flour
3/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
2 teaspoons flaky sea salt (such as Maldon)
1/2 cup unsalted butter, softened
4 tablespoons vegetable shortening
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
6 ounces bittersweet chocolate, coarsely chopped
1. Preheat oven to 375°F. Place racks in the upper and lower thirds of the oven. Line 2 large baking sheets with parchment paper.
2. Combine the oats, flour, baking soda, cinnamon, and 1 teaspoon of the salt in a medium bowl. Set aside.
3. Beat the butter, shortening, granulated sugar, and brown sugar with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes.
4. Beat in the egg and vanilla.
5. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined. Stir in the chocolate.
6. Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, spacing them 2 inches apart. Sprinkle with the remaining 1 teaspoon of salt.
7. Bake, rotating the pans halfway through, until cookies are light brown around the edges, about 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely. (Keep the cookies at room temperature in an airtight container for up to 5 days).
Makes 2 dozen cookies
Recipe from Real Simple Magazine
Oh yes, I do feel cursed sometimes. Catchy tunes like this lift the spell.
Check out The Fleeting Ends (although no longer together) on the band’s Website where you can buy the music.