If you’ve been following along on the 12 Days of Cookies you know that I haven’t kept up my end of the baking bargain.
Ally has been rocking it out with her chubby hubby cookies, whiskey cinnamon cookies, and mocha fudge cookies. (Plus launching her “new” blog design! It’s incredible.)
Me? Oh well I threw together some Nilla-oons (you know, fake macaroons) while Chad cooked dinner one night.
Hey, at least I have an adorable excuse.
How about wearing shorts and lighting the fire? Welcome to South Louisiana.
Then late last week I attempted Pure Ella’s Two-Ingredient cookies. Oats + bananas should make a delicious base for these little no-bake bites.
However, I got a little heavy handed in the mixing stage and threw in a few too many ingredients. Agave, natural (extra crunchy) peanut butter, dark chocolate chunks. I knew Chad would love these. If only I could get them to stick together…
I guess my extra crunchy peanut butter threw off the balance because I just couldn’t get them to stick together right. Think uncooked granola. He had a few bites and managed to say “Mmmmmm”…but I think he was just being nice.
Along came my redemption. I’ve always wanted to try the New York Times Chocolate Chip Cookie. I hoped and dreamed that it would cover up the oat mess that happened days before.
I was right!
So classic, so chewy (the only way to eat cookies) on the inside, so slightly crispy on the edges. Perfection.
Instead of milk chocolate I used dark chocolate chunks. Does any other type of chocolate exist?
I highly recommend making these.
They are perfect to whip up and wait for the dough to chill while you clean up. Or watch The Pioneer Woman’s Christmas Special you’ve recorded.
I took these straight from NY Times Cooking Blog. Make them now.