September 10, 2010 by Dana
Like so many little girls, I was obsessed with Disney Princess movies when I was younger. The Little Mermaid was released just after my fourth birthday, and, of course, I just had to see it. My cousin Liz, who was seventeen at the time, was nice enough to take me to the movie theater to see Ariel’s story on the big screen. I thought I was so cool.
I sat through the whole movie, and just two minutes before the end, I turned to Liz. “I have to pee.”
“Can you hold it for a few minutes more minutes?”
And that was that. You don’t test things like bladder control with other people’s four year olds.
So she ran me out to the bathroom, put me in the stall, and told me she would be standing right outside the bathroom door. She figured that she could at least see the last few minutes of the move through the window of the theater door, even if she couldn’t actually be in the theater.
Well, apparently I didn’t hear her say she would be right outside. And apparently I got scared. Because not even 30 seconds later, I ran out of the bathroom looking for Liz. Crying. With my pants around my ankles.
I guess it made quite the impact on Liz, because not one family gathering goes by when this story isn’t retold. I actually don’t remember it happening, but it’s one of those stories that I’ve heard so many times that I feel like I remember.
What I do remember about that day is that Liz let me get my choice of candy. And my choice was Whoppers. I guess I have a selective memory.
¾ cup butter, softened
¾ cup brown sugar, firmly packed
¾ cup granulated sugar
2 large eggs
1 ½ tsp vanilla extract
2 cups all purpose flour
1 cup quick-cooking oats
1 tsp baking soda
¾ tsp salt
2 cups malted milk balls (Whoppers), coarsely chopped
This recipe, from Sprinkled with Flour, immediately appealed to me because of the Whoppers. I hadn’t had them in years, and the idea of making chewy cookies out of them seemed like the perfect excuse to buy a box. I measured out two cups, put them in a large plastic bag, and chopped them up using a meat tenderizer. I may have snacked on the extras while the cookies were baking.
1. Preheat oven to 350F.
2. In a large mixing bowl, beat the butter and sugars together at medium speed until creamy. Add the eggs and vanilla, mixing until blended.
3. In a separate, medium sized bowl, combine the flour, oats, baking soda, and salt. Gradually add the flour mixture to the butter mixture, mixing well. Stir in the chopped malted milk balls.
4. Drop batter by tablespoons onto an ungreased baking sheet. Bake 8-10 minutes, depending on how crisp you like your cookies. Let cool for 1 minute, then transfer cookies to a wire rack to cool completely.
I was really happy with the way these cookies turned out. Be sure not to over bake them, because they will get crispy. The ones I baked for only 8 minutes came out the best. They were very chewy, which, to me, is the most important criteria for determining a good cookie, and had the faintest taste of malted milk and chocolate. Yum!