NOW THESE ARE SOME COOKIES!

Baking is my chance to unwind. I don't really get to do it very often for work and it always feels a little indulgent, so I don't bake all the time at home. I have to hold myself back (or my ass will be sorry, literally!) When I do succumb to the alchemy of flour, fat and sugar, I lose myself fully in the cathartic rhythms of measurement and assembly. I love the magic of disparate elements coming together to form a morsel reserved just for pleasure. No sustenance required, something to savor just for the joy of it! And let's be real, I live for chocolate in any manifestation -- so these particular cookies, they were just begging to be made.

I tweaked the recipe, which I'm apt to do -- and was pleased with the results.

Oatmeal Cookies with Cacao nibs, Toffee, Dark Chocolate and Maldon Salt

adapted from Salted, by Mark Bitterman
makes about 15 cookies

3/4 cup flour
1 1/4 cup oats
1 teaspoon Maldon salt, plus more for sprinkling
1/2 teaspoon baking soda
1 stick butter
1/2 cup brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup full of chopped chocolate, cacao nibs and toffee (or any form of chocolate you have handy)

Preheat Oven to 350. Combine flour, baking soda and oats in small bowl. The rest is the classic Nestle’s Toll House cookie recipe: Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto parchment-lined baking sheets.

Sprinkle the Maldon salt of choice salt atop each cookie, and then toss them in the oven. Remove after 10 minutes, let cool on wire rack. They'll really firm up on the rack. Enjoy!