I sort of dropped the ball on Friday. I’d said before I left work on Thursday that because I knew we’d be working with a skeleton crew, I’d bring treats for those of us who were slaving away. Well, in between our walk home, the yoga, and everything else, I plum forgot about making cookies until right before I was going to bed. So I said I’d make them over the weekend, assuming I wasn’t too worn out.
That’s just over 2 years’ worth. My cousin Julie gave me a subscription for Christmas, and I extended it myself, so I’m going to receive these through 2013. Which means I’m going to have to clear out the bottom shelves in my hutch to make room!
After I found it (June, 2009 issue) I gathered all my ingredients:
And then got to work. I really think I need to start saving for a stand-mixer (I know, I keep saying this). Making things (like these cookies) that require you to alternate wet & dry ingredients is a HUGE pain in the butt when using a hand-held. I was also kind of excited, because this was the first time I got to use my “new” Pampered Chef cookie scoop (I saw “new” because I’ve had it for months; I just haven’t gotten around to baking cookies until now). MUCH easier than trying to drop batter with a tablespoon (and the “dough” for these cookies is essentially brownie batter).
And after 14 minutes, I had chocolatey-cinnamony-chewy goodness:
If ever there was a cookie that needed a cold glass of milk to go with it, this cookie is it. It’s the two best parts of a brownie: The crackled top, and the chewy bottom. Yum. I’ve already eaten more of them than I need to for the day.