An epic day calls for baking cookies!
Yesterday was a pretty amazing day in this crazy life of mine. It started with a feature on the front page of the food section of the San Diego Union Tribune. I opened up the paper to see a HUGE photo of me and my son in our kitchen preparing artichokes. Such a fun memory we’ll get to share! Then I had lunch with a very good friend from college, and while we were at the restaurant… our hair stylist of the last 25 years called the restaurant and paid our tab (how sweet is that?!) Because of the article in the paper, I had phone calls, emails and texts streaming in all day, connecting me with friends I hadn’t talked to in years. It was a neat day indeed. So let’s celebrate with cookies. No, cupcakes. Okay, let’s compromise with both: Dark Chocolate- Oatmeal Cookie Cupcakes!
I used a big chunk of Scharffenberger dark chocolate and chopped it into bits, but you can certainly use any sort of chocolate you’d like (or even chocolate chips).
You can stuff the cupcake tins pretty full (I used an ice cream scoop to make things easy). You’ll be able to fill 16 of them.
They bake up like a giant cookie. In fact, it’s kinda-sorta a nice, secret ploy to be able to eat a couple of cookies in one dessert. A drizzle of chocolate ganache on top is the right way to finish it off. These Dark Chocolate Oatmeal Cookie Cupcakes are not a soft cookie. They’re more like a crunchy cookie cupcake. They freeze well… just place them in zip baggies and defrost at room temp when the mood for a cookie cupcakes strikes. Like now. Cheers to good days- I hope you’re having one of those good days too!
