I have always been story teller by nature.
It brings me pure joy to hear or read a good story.
I also really appreciate the ability to tell a good story- a perfectly delivered punch line or twist in plot gives me chills.
Without getting too philosophical on you, my personal belief about the nature of human existence is that we are here to collect experiences, to share stories and to pass on knowledge.
According to that, I try to live my life according to what I call the Law of Anecdotal Value. That is to say that I try to do the thing that will create the best story in the long run. Not necessarily the happiest, or most fulfilling end results, but the most interesting.
And while this has been an amazing way to live, it has its own unique problems.
It seems that because I’ve opened myself up to experiencing life in its fullest, the most random and amazing things happen to me. Including some things that seem not so amazing at the time.
In fact, lately, it seems that the non-amazing experiences are collecting much more rapidly than I feel prepared for. Fortunately for me and my mental health, I gave up feeling comfortable a long time ago, which makes these things significantly easier to deal with.
From past experience, I also know that once these situations pass, they will magically be transformed into incredible experiences that I’ve lived through and will be the best fodder for stories. And some of the funniest stories, at that.
But for now, they aren’t funny.
They are tiring and trying and grinding.
And I am eating more raw cookie dough while thinking about them than I care to admit.
And for now, I don’t have much choice but to continue to practice living in this moment, and sitting with these experiences.
The least I can do is to welcome them.
To offer them cookies. Or dough. Or at least some crumbs.
To get to know them intimately and see what anecdotal value I get squeeze out of them.
Or at the very least a joke.
- half cup of vegan butter (stick, not tub)
- 100 g (1/2 cup) light brown sugar
- 100 g (1/2 cup) white sugar
- 1 tsp vanilla extract
- 1 TBSP ground flax seed
- 3 TBSP warm water
- 110 g (1 cup) plain flour
- 125 g (1¼ cup) rolled oats
- ½ tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- ½ tsp fine sea salt
- 100 g dark chocolate (or whatever kind you like)
- 100 g raisins
- Preheat the oven to 180 C (350 F) and line a baking sheet with parchment (baking) paper
- Mix ground flax and warm water in a small bowl, set aside.
- Cream butter and sugars together until fluffy.
- Add flax mixture in and mix well.
- Add vanilla and mix well.
- In another bowl mix flour, oats, baking powder, baking soda (bicarbonate of soda) and salt.
- Add dry mixture to butter mixture.
- Mix until most of flour has been incorporated.
- Add chopped chocolate and raisins to batter.
- Mix gently until mixed through.
- Roll in to walnut sized balls and flatten slightly on baking tray.
- Bake for 8-10 minutes, or until tops are getting lightly golden brown.
- Transfer to cooling rack/