how do you show love and appreciation?
There are many ways that you can say I love you; not only by what you say, but also by what you do. If we are going by the popular book the 5 love languages, people show emotional love through: 1) words of affirmation, 2) acts of service, 3) gifts, 4) quality time, and/or 5) physical touch. I myself am pretty big on receiving #1 and #4, but I think I show love in different ways.
As an avid baker, I like to bake something for people to not only say I love you, but also to say “I was thinking about you” or “thank you”.
Recently, my pup Farley came home from a walk and was acting really strangely. She was, for lack of a better word, “woozy” and just was not acting like herself. With hesitation, my husband and I texted a friend who is a vet to get her take on Farley’s odd behaviour. I say with hesitation, because I’m not sure everyone with specialized knowledge wants to be called on to do their job for free late at night. But sure enough, our pal FaceTimed with us right away (and our dog), let us know her opinion, and told us we could follow up if anything changed.
Our friend didn’t have to answer; she could have easily told us to go to the emergency or to come see her at her clinic the next day. I wanted to do something to show that we appreciated her, so I asked what kind of cookies she liked. Anything with chocolate and nuts. Done.
Oh, and Farley? She is fine, but might have been high after eating “something” in a parking lot. If that was the case, she was probably really craving one of these bad boys that night.
“Thank you” oatmeal chocolate walnut cookies
Yields: 20-24 cookies
Recipe adapted very slightly from Sallys Baking Addiction, the place for everything cookie.
1 and ½ cups (190g) all-purpose flour
1 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1 cup (230 g) unsalted butter, at room temperature
1 cup (200 g) light or dark brown sugar
1/2 cup (100 g) granulated sugar
2 eggs, at room temperature
1 tbsp molasses (I used this one)
2 tsp vanilla extract
3 cups (240 g) old-fashioned whole rolled oats
1 cup (180 g) semi-sweet chocolate chips
3/4 cup (95 g) walnuts
Vegan options (disclaimer: have not tried myself): sub vegan butter (like earth balance) or solid coconut oil for butter; organic sugar for the sugars; and flax eggs (2 tbsp ground flax + 5 tbsp water) for the chicken eggs.
Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl and set aside.
In a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth (about 1 minute).
Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, (about 2 minutes). Scrape down the sides and bottom of bowl as needed to make sure the butter and sugars come together nicely.
Add the eggs, molasses, and vanilla and beat on high speed until combined (about 1 minute). Scrape down the sides and up the bottom of the bowl and beat again as needed to combine all that good stuff.
Add the flour mixture to the wet ingredients and mix on low until combined.
With the mixer running on low speed, beat in the oats, chocolate chips, and walnuts. Cover and chill the dough for at least 45 minutes in the refrigerator (if longer than a few hours, allow to sit at room temperature for about 30 minutes).
Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
Scoop about 3 Tablespoons of dough per cookie (yes, they are large and in charge), and place 4 inches apart on the baking sheets.
Bake for 13-14 minutes or until lightly browned on the sides. The centers will still look very soft, but they will firm up as they cool.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
As usual, try to actually wait until completely cooled and fail miserably.