Beware — Those miniature Reese’s Cups (or whatever your candy of choice) can turn you into Gollum, that less-than-attractive greed-monger from Lord of the Rings.
It happens innocently enough: You bought a bag at 90 percent off the day after a major holiday, or maybe your parents sent it to you as a special treat. At first, it’s just a little indulgence; a way to reward yourself after a long day.
Before long, any reason seems like cause to start snacking. It calls your name during lulls in your all-night cram-a-thon. I opened the textbook. That deserves a chocolate, a little voice says. I read the first paragraph. Go for another treat, it beckons. I logged onto Facebook. Munch. There goes another. I updated my status to “studying…text and save me!” Nibble. I outlined page one, and answered two new texts: nom, nom and nom.
In just a sitting or two, that whole stinkin’ bag is gone. Poof. Forget about it if your roommate walks in and asks to try some. You may reluctantly say yes, but inside, that demonic little voice shrieks, “My preciousssss!” Let’s hide those treats from future thieves like that stupid, fat roomie, right?
Uh oh.
See what I mean?
Thankfully, there’s a way to keep Gollum — and that Freshman 15-inducing urge to gobble up pounds of chocolate mindlessly — at bay. And it’s even more satisfying, I might say.
Chop that candy up and use it in these “Everything Sweets” — cookies that contain whatever chocolates you have on hand. From there, you have two options: (1) Freeze the dough and make small batches at a time, so you’re not as likely to overindulge, or (2) plan a study party or movie night at your place, and bake them as a gift.
It’s a whole new way to enjoy your favorite sweets, and best of all, you can meet new people in the process. (As far as I’m concerned, fresh-baked cookies is way better than any perfume at getting a guy’s attention.)
Doughy Reeses & Rolos Oatmeal Cookies
Recipe adapted from Market Pantry’s Oatmeal Cookies
Kitchen gadgets needed: Measuring cups, mixing bowl, spoon (or ice cream scoop, if you like perfectly proportioned cookies), stand mixer, baking sheet, oven, oven mitts
Ingredients (makes about 3 dozen — if you can keep your fingers off the dough!):
- 1 1/2 sticks of butter, at room temperature
- 4 tablespoons peanut butter (I used crunchy; creamy is just as good)
- 1 1/4 cups packed light brown sugar
- 3/4 cup white sugar
- 2 eggs
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups quick-cooking oats
- 1 teaspoon cinnamon (optional)
- 1 1/2 cups chopped chocolate candy (I used Rolos and Reese’s Cups)
Time commitment: 20 minutes to prepare, 8-10 minutes to bake
Steps:
- Preheat the oven to 350 degrees.
- Blend the sugars, peanut butter and butter in a large bowl until they’re creamy. Beat in the eggs.
- In a separate bowl, mix the flour, salt and baking powder. (Stir in cinnamon too, if you decide to use it.)
- Combine the dry ingredients to the sugary butter base, blending them together until that buttery, tan dough forms.
- Next, stir in the oats and chopped chocolates.
- Use a spoon or ice cream scoop to create balls of dough, setting them about an inch or two apart on a baking sheet. (For easier cleanup, line the baking sheet with parchment paper first. If you don’t have it, no worries.)
- Put the cookies on the middle or top rack of the oven — just avoid the bottom, since it can easily cause the cookies’ bottoms to burn, especially if gooey caramels are in the dough. Let them bake for 8-10 minutes, or until very lightly golden. Let them cool a few minutes before serving.