Today, we’ll be baking some Choc-Oat-Chip Cookies. Now, first thing’s first: open the wine. There’s a wine for practically every cooking job. Tonight? I’m going with “Red Wine”. It also goes with cooking chili, salad, wontons, brownies, and cereal. Sip slowly, but generously. Cooking is all about the buzz.
So, go ahead an open that cookbook. Yes, you’d better have a cookbook, folks. Who do you think you are, Julia Child? Well guess what: you’re not. You can’t just throw a bunch of food together willy-nilly and hope for the best. No, no, no. That’s just, well, that’s just silly. You need the recipe. I, for example, tried to go off-recipe once and ended up with watery, flat, doughy balls of mush. What was I TRYING to make you ask? Cornbread. Don’t make the same mistake, folks. There’s simply nothing you can make that someone else hasn’t already made better, and then written down the instructions.
As you are measuring the ingredients into the proper bowls, make sure to google “Can I use baking soda instead of baking powder?” because surely you have forgotten to buy one or the other. Note: they are NOT interchangeable. Shrug your shoulders as needed, and consider the missing ingredient “optional”. Go ahead and mix that batter up. Take care to dump all the flour into the dough at once, sending a floury poof into the air and onto your face. Chances are, you’ve mis-measured the flour anyway, so the extra ounce or whatever flying in the air won’t cause any problems. Under no circumstance, however, are you to let the flour mix with your wine. Continue to add wine to your body liberally.
As the batter is mixing, feel free to stick your finger in the bowl as the little beater thing swirls around and around. If and when the beater thing snaps your finger away, loudly curse the inanimate object. Consume another slug of wine.
Next, search wildly for a clean cookie sheet. After discovering that a roommate has taken the cookie sheet to a friend’s house, make a sorry attempt at cleaning the dirty sheet. The heat of the oven will burn off whatever gunk you don’t quite get. Now that you’ve put your first batch of questionable cookies in the oven, pat yourself on the back and start maniacally cleaning the kitchen. Inevitably, the flour that sprayed the whole kitchen will be the toughest to clean. I suggest using 409. Warning: Do not attempt to spray the 409 onto the ceiling, though. It will fall in your eyes. Loudly curse gravity.
The smell of baking cookies is a wonderful aroma. You’ll want to prematurely remove the first batch from the oven, but fight the urge. Stand at the oven and obsessively open and close the oven door, making sure to not burn the cookies. When ready, remove pan from oven. Slide cookies off pan and onto a makeshift cooling rack. Now, this could be a paper towel, a pseudo-clean kitchen towel, or just a freshly 409’d counter. The fumes will affect the taste of the cookies, but not enough for people to really notice. After you’ve put the next batch of cookies in the oven, lick your fingers. It will be at this point that you will remember that you have forgotten to wash your hands. Wash hands.
Now, this is the most important step of the Pharon Square baking process. You must, and again, I cannot stress this enough, you must completely forget about the last batch in the oven. Yes, they will burn, but this is a necessary step which you must not fight. The smell of burnt cookies will quickly mask the previous yummy aroma. This is very important because 1) it will remind you to turn off the oven, and 2) it will take away your urge to inhale a dozen of the cookies.
The final step is to sit back, finish your wine if you haven’t already, and wait for the acclaim. More than likely, people will be perfectly happy eating fresh, homemade cookies. However, if for some reason some know-it-all asks if you forgot the butter, insult them back as needed, and blame it on the wine.