There’s a way to write a food post… food blog. Whatever you wanna call ’em. There’s the to the point, don’t mess with the science, this recipe is perfect and here are all of the reasons why. And that’s cool if that’s your sort of thing (and if that were the case, welcome, you won’t find any of that here). And then there’s the random text that leads to a slamming recipe that you are licking your lips over while giggling to yourself of some inane story being shared with you while you squeaked in 5 minutes to yourself at the day job. That’s my kind of writing. I can get a damn fine cookie recipe by flipping over the bag of chocolate chips. If I wanted that, I wouldn’t spend hours welcome the drabble of the internet just to weed out the few stellar posts that combine both story and food porn in a way that makes me wanna come back. Truth, I love that inane drabble. I love the thing that sets your story apart. The thing that makes Great Aunt Thelma’s banana cream pie the real deal. And that’s exactly why Jessica has a huge following over at How Sweat It Is. Not only are the variety of recipes always stellar, the girl writes to relate. She relates to all of us. So much so that I secretly wish I were half as charming as she. She’s kicking the perfect 50 housewife idea to the curb and creating her own brand of sassy whisking to a whole new level. And I like it.
So, of course when Jessica announced her new cookbook, I had to get my hands on it. Sure enough, girl doesn’t disappoint. Her recipes had me even contomplating being straight up vegetarian for all of five minutes over her wicked toast creations until I discovered the bacon Manhattan a few pages further on. Each recipe is complimented with Jessica’s real and saucy dialog leaving you wanting to read the book cover to cover. So yeah, if you enjoy a down home cook book every now and then jam packed with killer recipes that range from sinful to kind-of-sort-of healthy for real people, grab Delish. You need this on your bookshelf.
- 1 1/2 cup whole wheat flour
- 1/2 cup old fashioned rolled oats
- 1 teas baking soda
- 1/4 teas salt
- 8 tbs unsalted butter, at room temperature
- 1/3 cup sugar
- 1/2 cup brown sugar, packed
- 1 egg, plus 1 egg yolk
- 2 teas vanilla extract
- 1 cup dark chocolate chips
- Preheat the oven to 350 and ready to cookie sheets with parchment paper.
- Whisk the whole wheat flour, rolled oats, baking soda and salt together in a large bowl.
- In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugars. Scrape down the sides and add the vanilla, egg, and egg yolk. Mix to combine. Scrape down the sides again and add the flour mixture in 3 small batches to combine. Fold in the chocolate chips.
- Spoon out hefty tablespoon sized portions of the dough about 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes. Cool on pans for 5 minutes before transferring to a wire rack to cool completely.