If we’re talking about the most important thing about making oatmeal cookies, we could go many ways. The add-ins, white vs. brown sugar, white to wheat flour ratios, letting them cool on the pan vs. off… But do you know what the actual most important thing about oatmeal cookies is?
The oatmeal. Not the kind. Just putting it in there.
I made oatmeal cookies the other day in a rush. I had worked my overnight shift the night before (11pm-730am) and the baby factory had been a-crankin’ (I work postpartum in a busy metro-area hospital). When I woke up around 3pm or so the next day, I couldn’t move. Get up and go right downstairs to my loved ones, the hubs and the babe? Waste a half hour (okay an hour) and low-key anxiety-scroll through social media? Take a shower and attempt to act human again?
Sleep deprivation or even just an interrupted Circadian rhythm is no joke, peeps. Just FYI I was able to rescue the oatmeal-less cookies after only a minute or two of baking time, scrape them back into my trusty KitchenAid, and rectify things. Cookies turned out pretty yummy and chocolate-y throughout because of the melted chipz also (score).
PS, I’m so very lucky for my job. At the risk of sounding Polly Anna, I love it. I went back to school to get my (entry-level) Master’s degree in nursing at 29 just so I could enter into the profession. I got my first choice, maternal/newborn health, as far as what department I started in. Other people worried at me about starting in women’s health care and being stuck and I never once thought they sounded anything but ridiculous. I’m also part of a strong nurses union and get a pension – a crazy deal for us late Gen X-ers/early millenials, huh?
But this night thing, man. Continue reading “No-Oatmeal Oatmeal Cookies (TJK)”