Good For You! Oatmeal Chocolate Chip Cookies
Dear Kitchen Sink,
I have tried to show a decent, Christian love to you.
I’ve served you, scrubbed you, attempted to befriend you. But time and time again you dirty yourself, despite my best efforts to keep you clean and shining.
In a reread of the Bible today, it appears I have reached my limit. I have forgiven you seventy times seven, and then another four, just for good measure. And so today I wash my hands of you. Or rather, I will no longer wash my hands in you. I turn you over to your maker. Or rather, to the silent corner of my kitchen in which you will sit, with a mound of dirty dishes in you until I see fit to shine you up again and reconcile you to my heart.
Thank you for listening.
Is your kitchen sink clean? It is? Well, shame on you. You’re making me look bad. Very, very bad, indeed.
The opposite of bad= These cookies. That is all.
Oatmeal Chocolate Chip Cookies
1/4 cup coconut oil (softened)
1/3 cup brown sugar
1/2 cup Coach's Oats (or old-fashioned oats)
1/2 teaspoon salt
1/2 teaspoon real vanilla
1 cup spelt flour
1 1/2 cups Ghiradelli milk chocolate chips
In a standing mixer, beat together the coconut oil, egg, and sugar. Add the oats, salt, vanilla, and spelt. Stir until well combined. Mix 1 cup of chocolate chips into the dough. Roll into large (2" cookie balls) and press additional chocolate chips onto the top of the cookie.
Bake in an oven preheated to 350 degrees for 8-10 minutes, or just until the cookies have flattened and set. Transfer to a cooling rack and allow to cool.