Cue Usher’s hit: “These are my confessions, just when I thought I said all I can say…”
Background: Baking helps me relax and is a great outlet when I am stressed. I also like to do dishes when I get stressed. There’s something about the warm water, soap, and the noticeable difference I see in the dishes that soothes me.
Confession one: I came home to do homework, was immensely stressed out, sat down at my computer to read for an assignment, looked up a cookie recipe instead, then got up and started baking. Uh oh.
I’ve been looking forward to making these cookies because they looked simple (the mix came in a cake box- still homemade due to a few additions, for all you sticklers). I even mixed them by hand and didn’t wake my roommate up in the next room. Perfect plan.
I premeditated the baking by buying the mix and the mint chips. Oops. And now I find myself here.
Baking and cookie eating=done. Homework= A distant thought.
Confession two: I made this mix purely for the batter. I know, I know! In this salmonella-scared world, eating anything with raw egg is a big no-no. But I did it anyway. Cookies are difficult for me because they are either too dry because I bake them to death or they’re never done. To solve that problem, I enjoy the cookie batter.
Without further ado, here are Megan’s Mint Chip Chocolate Cookies.
Chocolate Cookies with Mint Chocolate Chips
1 chocolate cake mix
1/4 cup brown sugar
1/3 c oil
1 cup mint chips (Megan suggests Andes peppermint pieces, but I used Nestle’s Chocolate and Mint chips)
Preheat oven to 375.
Mix together cake mix, sugar, oil and eggs. Stir in chips. Drop dough balls onto greased cookie sheet. Bake 8-10 minutes. Remove from pan and cool.
Look at that gooey center.
And now, onto my homework.