My husband and I have very different types of memory. I am great with the long term stuff. I remember dates, phone numbers, food I have eaten, books I have read, movies I have seen. However, I have no short term recall. I am the proverbial person who walks up the stairs to get something, only to forget what it is once I get there. I am prone to losing keys, sunglasses, debit cards, etc.
Randy, on the other hand, can retain any information, no matter how complicated, for about 24 hours. I will ask him to do something just before he falls asleep at night and he will actually remember to do it in the morning. He never loses anything. But the guy cannot remember anything long term. I wouldn’t even try to test him on our kids’ birthdays because I’m afraid he might get them wrong. Cooking for him is fun because he never remembers anything I have made. Everything is new to him.
Apparently he does actually have a small portion of his extremely large brain where memories of cookies reside. As these beauties were cooling on the rack, he walked by, took a sample and declared, “Oh, you made my favorite cookies.” To which I snarkily replied, “Oh yeah? Which ones are they?” To which he sweetly said, “They are the White Chocolate Almond Cookies from the Holly B’s cookbook.” Doh! If Randy remembers them – you know they have to be good.
(By the way, the reason that there is white on the right side of this photo and brown on the other is because I balanced the cookies on the high chair tray. The glamorous life of a food blogger.)
One Year Ago: Curried Lentil Stew with Vegetables and My Top 10 Foods
White Chocolate Almond Chunk Cookies
Adapted from With Love and Butter
Makes about 4 dozen cookies
1 cup (2 sticks) butter, at room temperature
1 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 tsp. vanilla extract
2 1/2 cups quick (1-minute) oats
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cups white chocolate chips
1 1/2 cup whole, natural almonds
Preheat the oven to 375°F with the rack in the top position.
Cream the butter and sugars together. Add the eggs and vanilla and mix until smooth.
Fit a food processor with the steel knife blade and process the oats. Add to the batter along with the flour, baking powder, soda, and salt. Mix until combined. Stir in the white chocolate chips.
Reassemble the food processor without washing. Add the almonds and pulse until roughly chopped. Mix the almonds into the dough.
Drop mounded tablespoons of dough on the a cookie sheet spacing them 1 inch apart (DT: I used a medium ice cream scoop for a slightly bigger cookie). Flatten each cookie slightly with the palm of your hand. Bake the cookies 4 minutes, rotate the pan, and continue baking 3-5 minutes, until they show the barest amount of brown around the edges. The centers should be soft but not gooey. Cool completely, then store in an airtight container.