After a cool, windy (but beautifully sunny) walk around downtown Savannah this morning, I felt like doing something warm and cozy – bake cookies.  I have a stockpile of recipes itching to be tried, and this was the first I had all the ingredients for.  The recipe seemed pretty straightforward, and as I am in a kitchen that is not my own, with a serious lack of tools, the fact that all you need is a saucepan and a spatula fit the bill.

I made a few changes to the recipe (including the name, seeing as how I am already married!), and was limited in others (no vanilla! I feel like my hand is missing!), and they turned out perfectly delicious!  After allowing them to cool for about 20 minutes, we were biting in to slightly warm, gooey-yet-substantial chocolatey cookies.  And with a kick of real vanilla, these may be making an appearance in the bakeshop upon our return!

I’m Glad I Married You Cookies

1 Cup Unsalted Butter

1 1/4 Cups Dark Brown Sugar

1/2 Cup Granulated Sugar

2 Eggs

2 Cups Unbleached All Purpose Flour

1 Cup Quick Cooking Oats

1/2 tsp Baking Soda

1/2 tsp Kosher or Sea Salt

1/2 tsp Cinnamon

1 Cup White Chocolate Chips

1 Cup Milk Chocolate Chips

In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat. Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth.  Allow mixture to cool for about 10 minutes, then stir in the eggs, one at a time (and vanilla, if you have it!).  Add the flour, oats, baking soda, salt, and cinnamon and mix together. Stir in the white chocolate chips and chocolate chips. Chill mixture for 10 minutes.  Roll by hand into 24 medium-size balls or use a scoop, and place on a cookie sheet. Chill for 60 minutes or overnight. Preheat the oven to 350 degrees F. Remove the cookies from the refrigerator and bake for 12 minutes.  Allow to cool on the pan for 2 minutes before removing cookies to a cooling rack or paper towels.