My condo teeters between semi-clean and a state much like a bomb went off.
I want to be neat, like really, really neat.
I need to be neat.
I am not neat.
Sucks to be me.
(I know, I know. It's my own fault).
I like to blame the second law of thermodynamics (yes, I'm serious) that basically states everything has a tendency towards entropy. See, it's not my fault! It just happens. Chaos in my condo is easy and it happens naturally in a sense because it requires little to no energy to make it happen and to maintain.
When I'm busy, my energy is directed elsewhere, and what usually happens is I start to clean, but never finish. I end up with the laundry rack permanently ensconced in the middle of my loft, and the vacuum always plugged and at-the-ready for me to get cleaning... eventually... My attempts to clean when I'm busy basically lead to more messiness.
The thing that bugs me about the messiness and disorder is not that it impedes my day-to-day life. There's order in the disorder, I swear. The trouble is that I feel like I am still a child and I just want to grow up. I somehow haven't outgrown the messy-room phase. I long for my dwelling to look like it is inhabited by an adult and not an untidy, way-past-her-teens thirty-something woman. I walk into other people's clean and pristine abodes and I am sad. Why am I so physically incapable of keeping a clean house?
Instead of tidying up, I baked these cookies (adapted from Smitten Kitchen). And, by baking these cookies, I contributed even more to the mess. These cookies come out of the oven as soft, almost cake-y cookies, but become a little chewier as they cool. I baked them in a mini-muffin pan so that they'd all have a nice uniform size because my living conditions may be less than neat, but my muffins must be perfect. I'm funny that way.
At least I have cookies to eat while I stare at the chaos that is my open loft space. Yeah, you can't hide the messiness when you have a loft. It's literally hits you as soon as you walk in. Oh well. I'll grow up one day. Maybe.
Oatmeal cookiesPublished: May 15th, 2013, Cook time: 10 minutes
Makes 48 small cookies
- 115 grams (1/2 cup) unsalted butter (I used Stirling unsalted butter)
- 130 grams (2/3 cup) light brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 95 grams (3/4 cup) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 120 grams oats (I used Robin Hood quick oats)
- Grease two 24-mini muffin pans. Set aside. Also line a large rimmed baking sheet with parchment paper and set it aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugar for 2 minutes. Scrape down the sides of the bowl.
- Add the egg, and beat again until incorporated.
- Add the vanilla, and beat again. Scrape down the bowl.
- In a separate bowl, whisk together the flour, baking soda, salt, and oats.
- Add the flour mixture to the mixer bowl, and mix on low til the dough comes together.
- Scoop the dough with a 3/4 oz scoop (~20 g of dough per scoop) and place on the parchment lined sheet (I got exactly 24 scoops of about 20–22 grams). Refrigerate the dough for about 1 hour.
- Preheat the oven at 350°F. When the dough is completely chilled, divide each scoop into two using a knife and place each half in a well of greased muffin pan.
- Bake for about 10 minutes or until the edges are just beginning to turn golden brown. Let the cookies firm up for a minute or two before, unmolding with the help of a mini offset spatula.