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Dangerous Cookies

July 12th, 2016

I Hear Them Giggling at Me

I have a sad setback to report. My weight-maintenance cookies are not working out.

I had found that keeping Oreos on hand was helpful for weight control, because I could grab one or two whenever I felt like my blood sugar was getting low, and it made it easy to avoid eating bigger things. It also saved me the time and expense of running to the drugstore for a Snickers bar. It saved me the time it would have taken to fix another meal.

I decided I should make my own cookies, since they’re better and cheaper than Oreos.

I made a batch using my oatmeal raisin recipe. I usually use golden raisins, but my local store has apparently stopped stocking them, so I used the dark kind.

When the cookies came out of the oven, I ate a few, and, as I should have predicted, they were so good, it was hard to stop. I ate too much.

Later in the day, I grabbed one after it had cooled off. I learned something really surprising: dark raisins don’t taste that great when they’re hot, but they make for a fantastic cookie at room temperature. This goes against everything I know about cookies. Generally, the hotter they are, the better they taste.

I was actually disturbed by how good the cookie tasted. I can’t remember ever eating a cookie that good. And I don’t even like oatmeal cookies that much. Chocolate chip is my favorite.

The conclusion is obvious: I have to go back to Oreos. My cookies are just too good to stay away from.

It sounds crazy, but I do not understand why I get such good results in the kitchen. I am my own favorite cook; no one else comes close. I cook stuff, I try it, and I make groaning noises and have to lean on the counter to keep from falling.

I don’t have any interest in this gift. I don’t use it. I cook very ordinary food, I almost never make anything special, and I quit cooking for friends (much to their chagrin). These days I only cook a couple of times a week. I make a big pot of soup and a meat dish, and I eat it all week long. As far as I know, my pizza and cheesecake are the best in the universe, and I haven’t made either one in maybe a year. My steaks are out of this world, but when rib roast prices took a huge dip recently, I didn’t bother aging roasts and cutting them into steaks. I did buy some steaks, but I didn’t knock myself out aging them and cooking them properly.

I’ve told God that if he wants to take this gift away and help me do well at something else, I would be fine with it.

One nice thing about not cooking for friends is that it helps you find out why people associate with you. If you stop feeding them and they stick around, you know they’re not just there for free food. If you’re lonely, buy a pickup truck and learn to cook. You’ll never be alone again. Just make sure you keep the food flowing and you never refuse to help someone move.

Another thing I don’t understand: I don’t make everything well. I have never made chicken wings I would serve to a guest. I finally gave up trying to improve, and I settled for wings that were just okay. It’s like some recipes just come to me, and other dishes are hopeless causes.

What am I supposed to do with this cookie recipe? Nothing, I guess. I’d like to keep using it, because Oreos are expensive and mediocre, but I don’t know if I can handle this level of temptation.

I guess I’ll find out, because I still have a lot of cookies left.

By the way, someone asked for the recipe in a comment, and I posted it. I have some corrections. Use dark raisins, and use at least a cup, not half a cup. And don’t eat the cookies until they cool down. You might want to double the salt.

This week’s huge meat dish is meatloaf. I had never made it before. I found the “Award-Winning Quaker Oats Recipe” at Epicurious, and I tried it. Maybe I did something wrong, but it’s not very good. The “sauce” is ketchup with a ton of brown sugar, Worcestershire sauce, and vinegar in it. The loaf is dry, even though I used cheap, juicy hamburger. It needs more salt, too. Like everything.

I know I can improve it. I could add beef broth to the oats before mixing them in. I could mix onion soup mix into the meat instead of using minced onions. I could fix that strange sauce. I could add pork.

Mmm. Pork.

I could be really bad and mix butter into the meat. That would be sick.

I thought I could trust Epicurious, but I was wrong. I shouldn’t be surprised. The recipe got a top rating, but most people can’t tell good food from dog chow.

I still have like three pounds of that meatloaf left. Hope I make a good dent in it today.

4 Responses to “Dangerous Cookies”

  1. Ruth H Says:

    Forget making meatloaf with oatmeal. Oatmeal is for cookies or other desserts, never for meatloaf. Crumbs from dried french bread are the ticket for good meatloaf. (did you ever notice how easy it is to get your fingers tangled trying to type oatmeal and meatloaf in the same message?)

  2. Steve H. Says:

    Well, what did I expect? Quaker Oats gave that recipe a prize.

  3. Heather P. Says:

    My mother could make the Quaker Oat meatloaf and it was delicious (she would add in the Lipton Onion Soup mix) but I have never been able to master it. Our dear friends here in town opened a butcher shop and they make their own Italian Sausage and breakfast Sausages. So I been using a pound of the Italian Sausage along with a pound of their ground round along with onions, Worchester Sauce,red &green bell peppers, bread crumbs and plenty of garlic. Take a little tomato sauce add brown sugar to top. It’s so delicious you can’t sit still to eat it!

  4. Steve H. Says:

    I guess you and Ruth will have to meet up in the Octagon.

    Thanks for trying to help with the meatloaf. Next time I make it, there will be changes.