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A few of my favorite things, as inspired by the oscillating fan

When it is this hot, it can be difficult to use complete sentences. Everything must be short, easy to blurt out between gulps of cold water.

Today’s favorite snacks for hot weather, consumed while sitting in front of the fan:
One spoonful of cold unsalted natural peanut butter
Cold leftover French fingerling and German Butterball potatoes with mint, dill, apple cider vinegar, olive oil, salt, and pepper

Newest favorite hot-weather activity: tearing day-old bread into shards, tossing them with olive oil, baking them for ten minutes or until crispy, then tossing them while piping hot with halved garlic cloves, adding chunks of deep crimson and/or green zebra heirloom tomatoes, splashing on balsamic, splashing on olive oil, scattering slivered basil over the top, salting, peppering, letting the whole sit and get juicy for ten or so minutes, removing the garlic cloves, and eating aggressively. But aggressively. This is heirloom tomato-bread salad.

And while we’re on the topic of favorite things—one of my favorite topics, actually—I’d like to share a few others with you. You, dear reader(s), are very courageous to come along with me. You and I may well disagree on some of the items that follow, and it may well get tense and awkward. Or we may agree, but sharing might prove too difficult. And one never knows what I might decide to like next, so we’ll both be constantly on the edge of our seats. But I won’t let that stop me, and you shouldn’t either.

And so, favorite things. Because I, like Talking Heads, “dream of cherry pies, candy bars, and chocolate chip cookies”—or at least things in the favorite sweets and desserts category—I begin Part One of this journey with:

-Dark chocolate, preferably between 70 and 85% cocoa mass
-Dark chocolate with whole toasted almonds from A la Petite Fabrique (12, rue Saint-Sabin, 75011 Paris)
-Chausson aux pommes, preferably from Au Levain du Marais (32, rue de Turenne, 75003 Paris, or at the corner of blvd. Beaumarchais and rue du Pasteur-Wagner in the 11th)
-A baton of dark chocolate wedged into the doughy center of a hunk of good baguette
-Graham crackers, slightly soggy with milk
-Marian Burros’ Plum Torte

-Moist, dense cakes containing ground almonds, almond paste, and/or pure almond extract
-Vegan chocolate cupcakes (deep dark chocolatey cake with a thick hard shell of bittersweet chocolate over the top) from Whole Foods in Seattle
-Oatmeal chocolate chip cookies, made by me

And because you’ve indulged me thus far, I now grant you a recipe.

Oatmeal Chocolate Chip Cookies
Adapted from this recipe

I love plump, rustic-looking cookies, and these make me happy indeed. They’ve got plenty of toothsome texture from the oatmeal and a little salty edge that heightens the flavors of the butter and chocolate. While I’m not faint of heart, these cookies almost too rich when warm, so I find that they’re best at room temperature or even slightly chilly from the freezer.

2 cups unbleached all-purpose flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, melted and slightly cooled
1 cup packed brown sugar
¼ cup granulated sugar
1 Tbs best-quality vanilla extract
1 egg
1 egg yolk
1 ½ cups best-quality semi-sweet chocolate chips
1 ½ cups quick-cook oats, or rolled oats zizzed in a food processor for a few seconds

1. Preheat the oven to 325 degrees Fahrenheit. Grease cookie sheets with cooking spray or line them with parchment paper or silicone baking mats (I use the latter, which keeps the cookies from spreading too far and makes for easy clean-up).

2. Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream together the melted butter and brown and granulated sugars until well blended. Beat in the vanilla, egg, and egg yolk, mixing until light and creamy. Mix in the sifted ingredients, working until just blended. Stir in the chocolate chips and oats by hand, using a wooden spoon. Chill dough in the refrigerator for 30 minutes to one hour. Use a table knife to scoop and press dough into ¼-cup measuring scoops, and plunk the mounds onto the prepared cookie sheets. Cookies should be three inches apart.

3. Bake cookies for 15 to 20 minutes, or until the edges are lightly browned. [Mine often take longer than 15 to 20, but start there and then eyeball it.] Cool on baking sheets for a few minutes before transferring to wire racks to cook completely. Eat.


Anonymous Jen said...

those are some damn fine chocolate chip cookies!!!

12:57 PM, April 25, 2005  
Blogger Molly said...

Thanks, Jen! They certainly are.

10:08 PM, April 27, 2005  
Blogger Janice said...

Took these cookies out of the oven ten minutes ago and already ate 3, oops! Very tasty and worth the hassle of doing U.S. to U.K. conversions. Thanks! =)

9:20 AM, July 11, 2006  
Blogger Molly said...

Aw, Janice, you're very welcome! I'm so glad that you like them.

1:05 PM, July 11, 2006  
Anonymous grignote et barbotine said...

J'ai fait des biscottis à l'avoine, maintenant je vais essayer les cookies. Ta photo a fini de me convaincre.

5:04 PM, March 02, 2007  
Blogger Janice said...

How embarrassing -- I've already gushed on this post ages ago. But I had to comment on the Plum Torte recipe this time, which I just made on Sunday AND Tuesday nights (it was that good). I used Demerara sugar instead of regular to sprinkle on the top with the cinnamon. A humble, yet instant classic! Thanks!

6:18 PM, March 28, 2007  
Blogger Alex said...

Wow, Molly, I really hate to say this, but these cookies just did not work for me. I thought I had followed the recipe to the letter, but the dough turned out crumbly and didn't hold together at all, certainly not enough to feel like it should be sliced out with a table knife after refrigerating.

In some vain hope of salvaging them, I diligently put spoonfuls of the crumbly dough on the baking sheets and put them in the oven for 25 minutes... they are extremely crunchy, but still taste... okay enough. Just okay, which is really disappointing as I'd made your pistachio-apricot oatmeal cookies before, and they were divine.

Any ideas what I did wrong? How can I fix this? I was really looking forward to these cookies.

11:38 AM, June 15, 2007  
Blogger Molly said...

Alex, I'm sorry for the delay in my reply! I was out of town for the weekend. But yes, about the cookies: how weird! To tell you the truth, I haven't made them in quite a while, so I'm not sure what to tell you. And I don't recall ever having the sort of trouble that you describe, so I'm really at a loss. Harumph! I know that's not a very satisfying answer, and I'm so sorry that the cookies didn't work out.

If it's any consolation, I've had wonderful results lately with this recipe. It doesn't use oatmeal, so it's different in that sense, but it really does make a delicious cookie.

10:12 AM, June 18, 2007  
Anonymous Anna B. said...

Hi Molly -

I just discovered your blog yesterday and am completely consumed! I am trying so hard to get work done but can't stop returning to read more posts. I've decided that I will start at the beginning and read the whole thing through - what other way is there??? I can hardly wait to read all the recipes and stories. Thank you! And good luck with your wedding! I cheated and read ahead a bit... :)

Anna B. (a fellow Seattleite)

PS - You had me at chausson aux pommes... I just returned from my honeymoon in Paris, and couldn't get enough of these!

3:22 PM, July 19, 2007  
Blogger Molly said...

Thanks, Anna B.! So glad you found me. And oh, yes, chaussons aux pommes are the best! The very best. Your honeymoon sounds right up my alley, lady...

10:45 PM, July 19, 2007  
Blogger Kathleen said...

I tried the plum torte and it is fabulous! I made the torte as a treat for my husband, as I don't like plums, but he does. But this recipe changes everything, as now I am a plum convert! Oh, and as a note, I used maple sugar instead of regular sugar, and that worked out great.

5:02 PM, July 31, 2007  
Blogger Melissa said...

I just recently found your blog and have resolved to read it from the beginning. I just had to share a suggestion with you! Since you like moist, dense, almondy things, you should definately try Nigella Lawson's Damp Apple Almond cake! It's fantastic eaten cold for breakfast and super easy.

1:37 PM, August 03, 2007  
Blogger selena said...

yum! i just made these with cranberries instead of chocolate and they are fab!!

2:06 AM, October 28, 2007  
Blogger Camille said...

I made these and they were so delicious that they were gone in two days (I might have shared a couple). Next time I'd better make a double batch (possibly tomorrow)!

9:03 PM, June 23, 2008  
Blogger Elli said...

I've been wanting to make chocolate chip cookies, and I just knew you'd had a great recipe somewhere in your archives. Lo! I just finished baking these and they are fantastic. Thanks for sharing!

5:10 PM, September 07, 2008  
Blogger amyb said...

I just discovered your blog yesterday from the Times article and have spent every spare moment pouring over your fantastic work of art! I just love it. I am hooked!

Since I was a kid, I have been in search of the perfect chocolate chip cookies. I can now add these to my binder full of recipes! Thank you!! Ill be back for more!

4:45 PM, March 18, 2009  
Anonymous Jan Isaacs said...

I just found your site and am so thrilled by your sense of humor, recipes, overarching world view, and you even quote David Byrne! Wonderful, just wonderful....I'll be back!

11:17 PM, May 28, 2009  
Anonymous Kristin said...

I just had to let you know that not only has this become my absolute favorite cookie recipe, but I'm making them today later as a treat for a snack for my daughter's first day of school. I'll always think of them now as the special little something I made on her special day. Thank you for the recipe!

4:33 AM, September 01, 2009  
Blogger Tai said...

These are delicious Molly! I actually added some pepitas, sesame seeds, flax seeds, and coconut - and they turned out to be these little wonderful granola type cookies! Thank you :)

10:19 AM, October 31, 2009  
Anonymous Anonymous said...

These oatmeal cookies are great - a little too much chocolate for my own taste, but my children certainly didn't think so. The recipe can be slightly modified to make terrific oatmeal ginger cookies too - just substitute finely chopped stem ginger (I used 8 pieces from the jar) for the chocolate at the final stage of the mix.

1:29 AM, March 08, 2010  
Blogger Debbie said...

So good! I just made these cookies with my daughter and can't stop eating them.

1:40 PM, June 03, 2010  
Blogger Robert & Trushna said...

Hi Molly,
I've been shadow-following your blog for a while now, and couldn't stay quiet any longer. My lips are still sticky with plum juice from the torte (it's "zwetschgen" season here in Germany) that I made tonight, attacking it with my bare hands while it was still warm. Bliss at 2am.
Each recipe I've tried off this blog has got us all (me, my husband, and everyone who eats with us) oooh-ing and aah-ing about your magic. AND your blogs make us smile too!! It's almost too much.
Just a long way of saying thank you.
- Trushna

5:43 PM, September 21, 2010  
Anonymous Kamalei said...

I just had to say that I love the part of this recipe that calls for "rolled oats zizzed in the food processor". Zizzed is exactly the right word. :)

7:29 PM, October 03, 2010  
OpenID goodchews said...

Have turned my mother and daughters onto Orangette. Has become a multi-generational thing... Made these cookies for mother during her recuperation from knee replacement surgery. Instead of chocolate chips she asked me to add raisins. Oh yum!

12:47 PM, November 24, 2010  
Anonymous Zarina said...

both me and my tummy agree that these are our new favorite oatmeal cookies...

4:38 PM, December 09, 2010  
Anonymous Marsha said...

Hi Molly,

I was looking for a cookie recipe to make with my 2 1/2 yr old granddaughther -- this one was perfect to do with her -- and delicious, too! Thanks

7:08 PM, April 07, 2013  
Anonymous Anonymous said...


8:35 AM, June 22, 2013  

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