Whenever I really need to be studying, all I can think about is baking. I crave being in the kitchen with a whisk, mixing ingredients together. So when my workload started to get heavy the other week, I decided to take a study break (Question: does it count as a study break if you haven’t technically started studying yet?).
Besides, I needed some kind of sustenance if I was going to power through my essay. My pantry and fridge shelf were in a sad state of affairs: I had peanut butter for in-case-of-emergency scenarios and a chunk of aged cheddar, but no crackers. And more importantly, no more TimTams. So I walked to the conveniently located grocery store only steps away from my front gate only to find out that TimTams were back to full price after being on sale for a while. Despite my recent addiction to the famous Australian chocolatey biscuits, I resisted temptation and opted for some baking ingredients instead.
I found this recipe floating around baking blogs under the name “I want to marry you cookies.” I renamed them Study Break Cookies, seemed like a more fitting title. Can’t fathom getting married anytime soon, if ever! Though, if someone ever builds me a huge bookcase (the ultimate romantic gesture), I’d have to reconsider my stance.
The magic in this recipe is that you only need one saucepan. The beurre noisette releases this rich, nutty aroma that enhances the toffee flavour of the cookies. The oats gives texture to the dough, and the warmth of the cinnamon adds yet another layer to the depth of this cookie. Next time I’ll sprinkle a whole teaspoon of the spice, 1/4 tsp isn’t enough for my taste. The pockets of melting white and dark chocolate create a soft centre to these sweet and crunchy cookies.
So go take that study break (regardless of whether you’re a student or not), pour yourself a tall glass of cold milk and take a bite while watching the hilarious episodes of Broad City. You’ll thank me 😉
Recipe Source: Melissa Stadler, Cooking Channel
Yields 24 cookies
1 cup unsalted butter
1 1/4 cups dark brown sugar
1/2 cup granulated sugar
1 egg yolk
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 cup uncooked rolled oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (original recipe only calls for 1/4 teaspoon)
1 cup white chocolate chips
1 cup dark chocolate chips
1) Melt the butter in a medium saucepan. Let it brown. Remove from the heat.
2) Stir in the dark brown sugar and granulated sugar until incorporated and smooth.
3) Chill the mixture in the fridge for 10 minutes.
4) Add the egg, egg yolk, and vanilla.
5) Stir in the flour, oats, baking soda, salt, and cinnamon.
6) Stir in the white chocolate chips and dark chocolate chips.
7) Roll the dough by hand into 24 balls and place them on a baking tray lined with parchment paper.
8) Chill dough balls for 30 minutes.
9) Preheat the oven to 325F.
10) Remove the dough balls from the fridge and bake for 12 to 14 minutes.