I like cookies. I’d say I love them, but that wouldn’t be fair to cake. Especially, since cookies actually fall third to my super love: donuts!
Oh, who am I kidding? Unless it’s got a walnut or pineapple in it, I’ll eat any cookie that comes my way. It’s Cookie Season, now. I’m plumping up a bit, but that’s what New Year’s resolutions are made of.
Cookies weren’t really varied in my youth. Standard homemade choices were chocolate chip, peanut butter and oatmeal. All crispy, all crunchy, all of the time.
With the exception of rarely made and ridiculously rigid sugar cookies, holiday cookies were softer. Concocted of a cream cheese enriched dough; featuring some sort of jelly, preserves or fruit butter. The same ingredients, just presented differently, depending on the celebration.
I had no complaints as a kid, but Jeff taught me about other confections. My contented hard-cookie horizon expanded to a galaxy of undiscovered soft and chewy treasures.
Jeff made marvelously moist Oatmeal Raisin cookies, often. I once (and only once) requested the addition of chocolate chips. He stared at me in confusion for a beat, then simply stated, “There’s not supposed to be chocolate chips in ’em.”
He didn’t understand rather involved Rugelach, but he made them for me, anyway. Minus walnuts, plus my chocolate chips. As far as I’m concerned, he invented the stunning combination: chocolate & unseeded-raspberry rolls of delight.
I’d never heard of a Crinkle Cookie, until Jeff made them for Christmas. They looked so pretty on a tray: gently sloping, round mounds of contrasting dark dough and a bright white, crack-emphasizing topping.
“Try one,” Jeff encouraged.
“What do they taste like?” I wanted to know.
“Like a chocolate cookie,” he answered matter-of-factly. “Try one.”
Death by Chocolate can be a very real thing. That pastry almost killed me.
Quote for the Week:
Cookies brought to you by J, T, V & Me.
It’s good to know folks who make cookies. Those who makes cookies are usually good folks!