On discrimination

Everyone's guilty of it. Don't pretend like you aren't. We've all shunned the oatmeal cookie in favor of the far sexier chocolate chip. We have brutally discriminated against the oatmeal cookie: refusing to let it into our lunch boxes in middle school, leaving it forlorn on the platter at bake sales, walking right past it without a hint of acknowledgement in the grocery store. We've segregated our cookies into the delicious and potentially healthy, and we have made life a living hell for those potentially healthy cookies. Forget being dunked in the same glass of milk: these guys never even had a chance. Until now. Today, I can proudly say I am a part of integration. Today is a day of the delicious oatmeal cookie: full of both raisins AND chocolate chips. I have a dream where I am free to dunk my oatmeal cookie in a glass of milk without feeling shame. And the Civil Rights jokes end here. So seriously, I made these for my friend who is a lightweight rower for Georgetown. Those unfamiliar with the tiny world of rowing: they're pretty good. And being a lightweight rower is sheer hell. These boys have anorexia down to a science. Ask them about their joint MyFitnessPal accounts where they can track their every calorie down to the very last shred of lettuce. Anyway, this week Connor was free from the scale and got to eat pretty much whatever he wanted, so I made him cookies. He ate about a dozen of them in a very short amount of time. Chalk it up to his starvation diet if you want, but  I prefer to believe it was my incredible cooking abilities. My friend James who ditched us for the dirty Jersey and a race at Rutgers missed out. This recipe is from the Better Homes and Gardens Cookbook. Feel free to add other shit like butterscotch chips or toasted coconut if it makes your heart glad.



Ingredients:
2 c. rolled oats
1 1/2 c. flour
2/3 c. butter, softened
1 c. brown sugar
1/2 c. white sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. ground cinnamon (optional)
2 eggs
1 tsp. vanilla
1 c. raisins
1 1/2 c. chocolate chips

Directions:

1. Preheat oven to 375. Beat the butter on high speed for about 30 seconds until light and fluffy. Add the sugars and beat to combine.

2. Lower the speed to medium and add baking soda, baking powder and cinnamon. Mix well and then add eggs and vanilla.

3. Beat in as much of the flour as you can on low speed, scraping the sides of the bowl. Add oats, raisins and chocolate chips by hand.

4. Drop by rounded spoonfuls onto greased baking sheets. These don't spread too much but don't space them too closely together. Bake for 8-10 minutes or until the edges are a light brown.