Don't make these

I have a big problem.

I can't stop eating these cookies.


I was browsing the Smitten Kitchen website (which I am now obsessed with, by the way) and I came across this cookie recipe. I make oatmeal cookies all the time - usually these. But something about these called to me - I had to make them. Right this second.

Smitten Kitchen's Crisp Salted Oatmeal White Chocolate Cookies

Note: these are not really salted at all. Both Bryn (who I had a dinner date with on Friday night which prompted me to make these cookies - what kind of hostess doesn't make dessert?) and Zack had the same response to my lack of saltiness statement "um, that's okay with me." They don't liked salted desserts. I love them. But I love these too.

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
6 ounces white chocolate chips (the original recipe really didn't want me to use white chocolate chips. But that was the only white chocolate that Key Food had, so I used them and it was fine)
1/2 teaspoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper (usually I use tin foil. I'm not sure why. This was way better). Whisk flour, baking powder, baking soda, and table salt in a medium bowl (in the interest of full disclosure, I did not do this. I just added it to the butter/sugar mixture below. Don't tell).

2. Beat butter and sugars until light and fluffy. Add egg and vanilla and beat until incorporated. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated (inspired by Zack's mom, I used a wooden spoon for this and not an electric mixer. Old fashioned cooking! Anyone can do it).

3. Divide dough into 24 (I made 39 cookies with this amount of dough - but they were perfectly sized) equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness.

4. Sprinkle a flake or two of sea salt on each cookie (if you really want the "salted" thing to come through, I'd add a tiny pinch instead).


5. Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.

I can not stop eating these. These are literally the only things that I have eaten today (except for a bowl of matzo ball soup). I plan to punish myself by going to the gym for a long time tomorrow. Or maybe ritual flogging.

Still in the holiday spirit

So, this year I have no money (whoops!). Luckily, I can make presents for the holidays, and as far as I can tell, people like them. Along with those salted chocolate caramels from last week, some lucky folks are also getting my own creation - Candy Cane Fudge.

I wanted something to compliment the chocolate candy - and maybe something festive looking. I may have gone a little overboard, but gosh darn it, I like it. This not a highbrow creation - there are marshmallows in it! And candy canes! And colored sugar sprinkles! But it tastes good.

Candy Cane Fudge

4 Cups mini marshmallows
2/3 cup evaporated milk
1/4 cup butter (although I just realized I used an entire stick last time - whoops)
1-1/2 cups sugar
1/4 tsp. salt
12 oz. white chocolate chips
1 tsp. vanilla
10 candy canes, crushed (I like to put them in a ziploc bag, press the air out and whack it with a hammer. I like any cooking project where I get to use a hammer)
Red and green sugar for sprinkling

Combine marshmallows, evaporated milk, butter, sugar and salt in a large pot.

Cook and stir until it comes to a full boil.

Boil for 5 minutes (exact) over medium heat, stirring constantly. Try not to let it burn.

Remove from heat and add white chocolate chips.

Beat until chips are melted.

Add about half of your crushed candy canes and mix it in. Pour into a greased pan (I used a 9.5 inch pie plate for the first batch and a kind of sheet pan that was on the small size below.)


I liked it. You can use whatever you want - I like it to spread out so it's kind of thin, but you can use a smaller pan if you want it thicker.

Chill in the fridge until it's firm enough to cut (give it a few hours at least). After that, you don't have to keep it chilled - it will be okay at room temperature.


Happy Holidays!