So Harvard is maybe moving me three times this year. Once in June, then again in July, for sure. And then maybe once in November. Yipeeeeee....
(For the record, I hate moving. Well, packing/unpacking. Luckily Harvard is doing all the actual heavy lifting.)
So what is a baker with an overly full pantry to do in advance of all these moves? Start depleting the pantry! Clearly Wednesday morning cookies were in order.
These cookies in particular happened because the recipe is a recent addition to the folder (and therefore in need of testing, see Recipe Folder Project, January 2013). Also, as luck would have it, I had almost exactly the right amounts of oats, pecans, and Heath Bars (don't ask). So really, Fate was telling me to give them a whirl.
Oats, both ground and whole, make up half the base, giving these cookies a hearty crunch. Lots of butter and a mix of white and brown sugars makes these cookies crisp on the outside but chewy in the center. A generous amount of Heath Bar pieces amplify the brown sugar's deep toffee flavor. Toasty pecans round out the flavor profile and make everything delicious, no? These aren't fancy or beautiful cookies by any means, but are a great picnic treat or a deeply satisfying afternoon pick-me-up.
