On Thursday, I was caught in the sleety rain on the way back from my weekly BLT lunch with Peter at Le Monde. I was wet and craving the toasty oatmeal chocolate chip cookies from The Cat in the Cream, Oberlin’s jazz cafe/ poetry slam “coffehaus”/ comedy venue where we also saw Waxahatchee (or was it Angel Olsen or both?) perform.
On a lark, I googled “cat in the cream cookie recipe,” and blessings be to the alumni magazine editors because they posted them online! So I popped into the grocery store and realized the only thing I needed was chocolate chips because of my costco-sized bags of oats, flour and sugar, and my large bottle of molasses which renders brown sugar irrelevant.
Here is the recipe. They are so delicious, and I realize now the secret ingredient that makes them feel so cozy is cinnamon. If you use a tbsp of molasses per cup of sugar, instead of brown sugar, feel free to add extra because its even better.
A few purchasey thoughts:
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