Sunday, March 10, 2013

Cookies are like big words

There you are, plugging away at your manuscript.  You have made it past the big event, and are now transitioning to the next event.  Transitions are hard, by the way.  You find yourself with less material in the "down-time" than you thought you would, and are desperately trying to fill space to make it to the next event.  And it occurs to you: I know what I'll do!  I'll knock their socks off with my unbelievable writing prowess!  So you start using really big words.  They aren't necessary, as they don't get your point across any better than small words.  But they are so delectable and enticing, aren't they?

We have all made this mistake, many times over.  I'm pretty sure I do this on a daily basis, coming from a poetry background where each word should impress and evoke feeling.  But we have to be careful in using all these big fancy-schmancy words all the time, because they can seriously detract from your story and pretty soon that's all the reader will see is you trying to impress with your elaborate wording and failing miserably, and they will STOP READING.

Cookies, although delicious and exceptionally fun to eat, are also unnecessary.  We do not need to consume them in order to maintain a healthy diet.  If we eat too many, we begin to resemble the Pillsbury Dough Boy.  Too few, and our lives are boring and void of any meaning whatsoever.  (maybe that's just me)  Do you see the correlation, here?

And so, I leave you with a cookie recipe that I find delicious and the boy (my son) loves them too.  Proceed to ingesting copious amounts whilst composing your inscribed fictitious tome.

(See, didn't sound that great, did it?)

Granola Raisin Bran Cookies
2/3 cup sugar
1/3 cup packed brown sugar
1/2 cup (1 stick) softened butter
1/3 cup peanut butter
1 egg
1/2 tsp. vanilla extract
1 cup all-purpose flour
1/2 tsp. baking soda
1 1/2 cups crunchy granola raisin bran cereal
1 cup white chocolate chips

Preheat oven to 350.  Beat sugars, butter and peanut butter until creamy.  Add egg and vanilla; beat well.  Combine flour and baking soda and add to butter mixture; mix well.  Stir in cereal and chocolate chips.  OPTIONAL: I always chill my cookie dough for about 30 mins. before baking.  I think it makes for a chewier cookie that is not flat or too crispy.  After chilling, drop by level tablespoon 1 1/2 inches apart onto parchment-lined cookie sheets.  Bake 8 to 10 minutes or until light golden brown.  Let stand for 1 minute before removing to racks to cool.  Makes about 3 dozen.