One too many days have passed since I last posted and this is because school started again. Yuck. After this spring semester, I’ll only have the following fall semester to go and then I’ll be done with my undergraduate education. Sure, I’m a little sick of school, but a part of me wants to prolong the college experience for as long as possible to avoid the start of my actual adult life. Thinking about going out there and finding a “real,” full-time job scares the bejeezus out of me and makes me anxious. So… anyone out there want to make me an offer and put me out of my misery?
To alleviate the pain of paying an obscene amount of money for textbooks and having to sit through hours of lecturing professors, I made myself some cookies. This is another recipe from Bon Appetit magazine – the September 2011 issue, to be exact. I followed the recipe almost exactly (I used all-purpose instead of whole wheat flour) and the final product was divine. The cookies were super soft, crumbly and not too sweet. The procedure is pretty easy to execute, too, as opposed to other cookie recipes – there’s no refrigeration time and no rolling out required.