Why must addictive treats be so bad but taste so good? Sweets bum me out. One minute I’m content with avocado-thoughts, minding my business drinking lemon-cucumber water, and then: lemon meringue pie. Blackberry muffins. Scones. Fudge brownies. Rice pudding. Chocolate chip cookies. Chocolate! I want them all—and consecutively, because why not? Because you know why. No. Shut up, me.
I’m guilty of eating
multiple packages of just chocolate chips or canisters of frosting, but the fantasy-attacks feel extra excruciating for the health-conscious who harbor a major sweet fondness. Like, sweet tooths (teeth?!) are jerks. Okay? I hate mine. But I love sweets and I like (to try) baking them. Except that baking is not my speciality, and for good reason. Things happen. Things go wrong. And sometimes I don’t know if my skills are on par with a five year old or if my oven is to blame. (No, it’s the oven. I swear.) Lucky enough, my cookies… seemed… to have come out, uh, all right?
Unburnt? Check. Any mutants? No… (There was one, but we don’t need to talk about that.) Maybe I can chalk this incident up to good karma, but either way I let out a hell yeah relief-sigh. These 6am cookies, which sent a bloody delicious aroma around the house, were meant for my friend’s birthday. (And a very merry birthday to Anna. I know she had so much fun killing her feet wandering around UW and Seattle allllll day before waiting on a super-late, super-long flight and suffered (virtually) no sleep.) Specifically, these cookies were meant to travel their way over to Mississippi for the day after said friend’s birthday. While she was a measly two-ish hours away (curses!), visiting (double curses!), I sent these to-be-determined yummies off to arrive just as she returned home (curses x3!). Shipping food is a first for me, and there’s a lot to consider that goes beyond the simple “fragile” package. Bumps’nBruises are a given, so I needed something that could not only withstand impact, but would hold up (both in taste and shape) through delivery. Enter Pinterest: I hit up the search bar where I found Bakergirl’s list of shippable cookies & rolled with her peanut butter oatmeal chocolate chip graham recipe—a slight adaptation from the Brown Eyed Baker.
- 1 cup all-purpose flour
- 1 tsp baking soda OR 2 tsp of baking powder
- 1/4 tsp salt
- 1/2 cup unstalted butter (room temperature)
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/3 cup brown sugar (I used dark)
- 1/2 tsp vanilla extract
- 1 large egg
- 1 cup semisweet chocolate chips
- 1/3 cup crushed graham crackers
*Please see the above links for directions!*
Compared to Bakergirl’s and Brown Eyed Baker’s versions, I admit to inserting a few adjustments of my own. For one, I skipped on oats altogether. (Is it me, OR IS IT THE OVEN? It’s the oven. Why do my oats in my oatmeal cookies always turn out rough with hardened texture? That’s not how my grandma’s cookies taste.) Adding oats, unless it’s oatmeal, is a formula for tragedy in my world, and I would only stick that on my worst enemy. Oats aside, I also added crushed honey-flavored graham crackers (the recipe calls for chocolate-covered or plain), and lightly topped each cookie in white sugar before chucking them into bake.
In retrospect, mailing chocolate chip cookies may not be the best choice. Although the Pacific Northwest’s heatwave has barely left, I’m afraid high temperatures are not in favor of anything meltable. Maybe I’ll stick to snickerdoodles or sugar cookies next time…
And for anyone who wishes to make their own attempt, I recommend you opt for graham crackers that offer complementary pow. Remember the mutant? Yeah, I taste-tested that one. The peanut butter and chocolate chip naturally blend well, but the graham crackers unfortunately appeared not to add too much to the package. Overall, they were like crunchy, benign growths, and the flavor was lost. But, on the bright side: they did withstand all the bumps and tumbles, and—reportedly—held their integrity.
Note to self: one can never add too much bubble wrap!