divine angst

Mr. Angst’s job is getting worse (if that’s possible) and we’re trying to find the means of coping. So far, our preferred methods drinking and baking cookies. Tonight, we’re doing both. Since dinner was relatively healthy (sauteed baso [a white fish] with a lemon/garlic vinaigrette, steamed broccoli, and rice), we felt sort of justified having something less healthy to follow up.

Meet the Cookies of Heaven, Oatmeal Chocolate Chip Cookies. (The oatmeal makes them healthier, and I used Egg Beaters instead of regular eggs. That, ladies and gents, is what’s called justification. Also, we have MANY left.)

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups rolled (old-fashioned) oats
1/2 cup coarsely chopped pecans (we don’t eat cookies with nuts in them)
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup lightly packed light brown sugar
1/2 cup granulated sugar
1 large egg (or 1/4 cup Egg Beaters)
1/4 cup maple syrup (or just regular syrup, that’s what I used)
1/2 teaspoon vanilla extract
3/4 cup semisweet chocolate chips

Set 2 racks in the middle and upper thirds of the oven and preheat to 350°F.

In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and pecans together with a whisk or fork.

In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips.

Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.

Recipe courtesy of FoodNetwork.com.