MONDAY BLUE-BERRY OATMEAL COOKIE

Of course, I have previously found a way to neutralize this problem by dumping the “cookie batter” into a skillet, but let’s face it, the individual cuteness of dainty “happiness tablets” contributes to the psychological healing from crisis as well.  So I decided to flash-freeze the dough.

A cup of hard-frozen blueberries that could be kept dormant and ready inside anybody’s freezer, will instantly hardens the cookie-dough upon impact.  It’s so effective that it turns this browned butter (just because I had 5 min of sanity to spare), oatmeal and chocolate chips (as an insurance policy…) cookie-dough so firm and tight, that it almost gets a little difficult to fold.  Instantly scoopable.  Then blueberries being blueberries, they bursts and bubbles in the oven in a sweet and gooey manner, thus begins the first step of visual therapy.  And when they are ready to ingest, the random burst of blueberries serves as a subtle refreshment without compromising the total indulgence.  They’re thick, soft, moist, chocolate-y and slightly chewy.  Not bad for an under-20-min work.

Come on, I know you’re not always the monochromatic harmony like your boards.  Deep down you could also be disoriented assholes and bitches.  If you’re honest… you get a cookie.

Ingredients:  oatmeal cookie adapted from allrecipes.com

• 1/2 cup (1 stick/113 grams) of unsalted butter
• 1/3 cup (71 grams) of granulated sugar
• 1/3 cup (63 grams) of dark brown sugar
• 1 large egg
• 1 tsp of vanilla extract
• 3/4 cup (101 grams) of all-purpose flour
• 1/2 tsp of salt
• 1/2 tsp of ground cinnamon
• 1/4 tsp of baking soda
• 1 1/2 cup (136 grams) of quick-cooking oats
• 1/2 heaping cup (85 grams) of chopped semi-sweet chocolate
• 1 cup (125 grams) of frozen blueberries

Preheat the oven on 365ºF/185ºC

Melt the unsalted butter in a small pot over medium heat, and continue to cook for approx 5 min until the butter has turned clear and the milk solids are browned.  Pour the browned butter into a large bowl and let cool slightly for 5 min.  Then add the granulated sugar and dark brown sugar, and whisk until smoothly combined.  Add the large egg and vanilla extract, and whisk until thick and velvety.  Sift the all-purpose flour, salt, ground cinnamon and baking soda right into the bowl, then whisk again until smooth.  Switch from the whisk to a spatula, then add the quick-cooking oats and chopped dark chocolate.  Fold the mixture until evenly incorporated.  Add the frozen blueberries and fold again until even.  The cookie-dough will instantly firm-up as the frozen blueberries are mixed in.

Scoop about 1 1/2 tbsp of cookie-dough onto a parchment-lined baking-sheet, with about 1″ of space in between each.  The dough should be firm enough to shape with your hands.  Make round dough-ball for a taller/thicker cookie, or press it down into a disk for a thinner cookie.  Bake in the oven for 12~13 min, until the edges are set and the center slightly soft.

Let cool for at least 10 min on the baking-sheet before transferring to a cooling rack.  Or NOT.  These cookies will keep moist uncovered at room-temperature.