So every so often, usually coinciding with intensive revision, I start telling myself terrible lies. Things like… you don’t need that much sleep; five hours is totally enough. You can do the laundry tomorrow. You can absolutely live on grilled cheese sandwiches for at least a week….
And that Wakefield Cookies are a valid breakfast food.
This is a recipe I got from my grandmother who got it from the popular cookie maker Ruth Wakefield. I don’t believe my grandmother ever met her; it was just a recipe published with her name attached. It’s one of the three recipes I have that calls for shortening instead of butter, where I actually leave it shortening. (The other two are torticas de moron, and the Pennsylvania dutch strawberry shortcake biscuit recipe.) Wakefield cookies are tasty! They’re crisp and tend to dissolve in your mouth and they’re full of giant oat flakes. Yum!
But… I get bored. I have started adding peanut butter, sometimes chunky PB, and mini semi-sweet chips. Sometimes actual peanuts. And you know, once you add peanut butter, it’s obviously a health food, right? We’ll ignore the chocolate.
So whenever I get into the crazy stage of writing–drafting or revising–I tend to make a batch of adulterated Wakefield cookies, because hey! This saves time for breakfast! I can eat two cookies and get right to work! Oatmeal is breakfast food! Everyone knows that! And peanut butter is good for you (unless you’re allergic, I’m sorry).
They sure don’t look like much, but they are tasty! And whether it’s the peanut butter oatmeal combo, or just the ramped up on sugar combo, I do seem to get a lot of work done when they’re around.
Currently reading: nothing too much. Too much fighting with my own revision! But books I sampled this week are Over Raging Tides by Jennifer Ellision (fun! will probably buy it later), The Hazel Wood by Melissa Albert (put on hold at the library), Cusp of Night by Mae Clair (a maybe.) I did read (and enjoy enough to recommend) Daryl Gregory’s We Are All Completely Fine.