COOKIES!

The facilities guys at Wheelock are always going out of their way to help out the Admissions Office, so we at Admissions decided to do something nice for them. Kristen suggested that we make cookies, but noted that she cannot bake, so the task fell to me (I was only too glad to do it). I picked two kinds of cookies from Epicurious.com: Chocolate-Peanut Butter Chip Fudge and Oatmeal. Both of these recipes are very very tasty. The chocolate and peanut butter cookies have no flour and are very dense and sweet. I omitted the walnuts because nuts are disgusting, in my opinion, and I used a whole bag of peanut butter chips instead of half of one.. Otherwise, the recipe is the same as below. I also added a dash of ground cloves to the oatmeal cookie recipe, with very good results. I would definitely make both of these recipes again.
On another note, Mike and I have found a place to live! We still have to fill out some paper work, but we are taking over the lease on a great place in Jamaica Plain from a super-cute couple. It is a two-bedroom plus office with a huge, sunny kitchen and tons of storage space. We will be moving in around Christmas-time, with the lease officially beginning on January 1st. I am so excited.

Chocolate-Peanut Butter Chip Fudge Cookies
3/4 cup chopped walnuts
1/2 cup plus 2 tablespoons all purpose flour
1/2 cup sweetened flaked coconut, lightly toasted
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
6 ounces unsweetened chocolate, chopped
2 cups semisweet chocolate chips (about 12 ounces), divided
4 teaspoons instant coffee crystals
1 tablespoon vanilla extract
1 1/2 cups sugar
4 large eggs
1/2 cup peanut butter chips

1) Preheat oven to 350°F. Line 2 large rimmed baking sheets with aluminum foil or parchment paper.
2) Combine chopped walnuts, flour, toasted coconut, baking powder, and salt in medium bowl and stir until well blended.
3) Combine butter, chopped unsweetened chocolate, and 1 cup chocolate chips in heavy medium saucepan. Stir over low heat until butter and chocolate are melted and smooth. Remove saucepan from heat. [I microwaved this stuff]
4) Whisk instant coffee crystals and vanilla extract in medium bowl until coffee crystals dissolve. Add sugar and eggs. Using electric mixer, beat until mixture thickens, about 2 minutes. Beat in melted chocolate mixture, then chopped walnut mixture. Stir in remaining 1 cup chocolate chips and peanut butter chips.
5) Mound 2 tablespoons dough for each cookie onto prepared baking sheets, spacing 2 inches apart.
6) Bake cookies until puffed and cracked but still soft in center, about 15 minutes. Let cookies cool on sheets 10 minutes. Using spatula, transfer cookies to rack and cool. (Can be made 2 days ahead. Store in airtight container at room temperature.)
Makes about 28 cookies

Oatmeal Cookies
1 3/4 cups old-fashioned rolled oats
3/4 cup all-purpose flour
3/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 sticks unsalted butter, softened
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla
1) Preheat oven to 375°F. Grease baking sheets.
2) Stir together oats, flour, cinnamon, baking soda, and salt.
3) Beat together butter, brown sugar, and granulated sugar in a large bowl with an electric mixer until light and fluffy. Add egg and vanilla and beat until combined well. Add oat mixture and beat until just combined.
4) Drop dough by heaping tablespoons 2 inches apart onto baking sheets and flatten mounds slightly with moistened fingers.
5) Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes total. Transfer to racks to cool.
Makes 24 cookies.