Oh, wouldn’t it be great to have a pile of fresh cookies to eat? A pile like a comfortable pillow. That’s what I was looking for when I made the “Oatmeal Chocolate Chip Cookies” from A Cozy Kitchen.

I mean: oatmeal and butter and sugar and chocolate, all blended by hand, so no mixer anxiety, here. Know this about the recipe: it makes twice as many cookies as advertised (like that’s a problem?)

Make sure to melt your two sticks of butter. And then, after combining your batter, you’ll need to chill it in the fridge for one hour. Thanks to the brown sugar, the batter is the soothing color of peanut butter.

I baked my cookie-dough balls for 11 minutes (and chose not to adorn with sea salt -- do what you want).

A fine cookie, indeed. The author suggests to eat these warm, but I’ll say they needn’t be. Cool is even better. Make them!

PREP TIME: chill dough for one hour, bake for 11 minutes
TASTE: buttery oatmeal + chocolate

I feel so good. Next time, I’ll return to the savory world to make the “Panko-Crusted Roast Chicken Thighs with Mustard and Thyme,” from the February 2018 issue of Bön Appetit. Sounds good, right? Come back to my site next week, to hear me rant about the awesomeness of thyme.