White chocolate oatmeal cookies, and parasailing.
In Mexico, we went parasailing.
I was kind of surprised that I did. Not that I was afraid, or that it didn't interest me, or that I'm not the adventurous type. (Although that last one probably is the real reason, but let's just say it's not, because otherwise I'd have to admit that I'm boring. Again.) No, I was just perfectly happy with my feet planted nice and pretty right on the ground, poolside. After all, when you're making it a point to laze about on your honeymoon, any interruption is just that: an interruption. I wasn't feeling it.
Until. I looked up, and saw the colorful parachute sailing through the sky, and I snapped a picture, and I decided, "Yes. I want to do that. It's my birthday." (For the record, it really was my birthday. That's not just something I say when I want to do something.)
So we went parasailing, and I'm glad we did. Just like I'm glad I made these oatmeal cookies.
I know, I know, parasailing and oatmeal cookies? Kind of a stretch. But hear me out. I'm not a huge fan of oatmeal cookies. I've never been a fan of oatmeal at all -- I'm more of an eggs-and-bacon, chocolate-chip-cookies kind of girl. I'll eat oatmeal cookies, and I'll even like them, a little. But not so much to crave them, or request them, or buy them, and certainly not enough to rush home from work and make them myself, even before I cook dinner, like I did one day a couple of weeks ago.
There was this blog post, though, and it was from Smitten Kitchen, and, well. I looked at the photos, I read the reviews, and I just decided. "Yes. I want to make these cookies. And then eat them."
So I made oatmeal cookies.
These aren't really like your typical chewy oatmeal cookies with raisins or walnuts or dried fruits. They're more like a cross between a sugar cookie and an oatmeal cookie. They're crisp and sweet, with a slight oat-y bite. There are white chocolate chips involved, though they lend more to the sweetness rather than the texture. They're the kind of cookie that you bite once and decide that "Yes, we've got a keeper."
Some decisions are just easy like that.
Head over to Smitten Kitchen for the recipe. Deb says to use a good quality white chocolate bar to avoid the "artificial" taste of white chocolate chips, but I'm just not that cool enough to bake with fancy chocolate, at least not yet. So I used Ghirardelli white chocolate chips, which worked out fine. Deb also suggests fleur de sel or Maldon flaky sea salt for sprinkling on top of the cookies, but all I had was Morton kosher salt, which worked out fine, too. So there, now you have no excuses not to make these.