Ever have one of those days when everything goes wrong?
This seems to frequently happen to me in the kitchen. Sometimes, it seems like everything I touch burns, overcooks, undercooks or just doesn’t work out. And then there are the days when I incorrectly measure ingredients, forget about ingredients, and am generally just not paying attention.
A recipe for disaster, as they say.
Just over a month ago, I had one of these terrible days. It was a weekday and I decided to make My Other Half’s favourite oatmeal chocolate chip cookies. I’ve made them a dozen times before, and I had always thought they were fool-proof.
Boy, was I wrong.
The first dozen were too dry – they weren’t spreading at all. I assumed I put too many oats in (although I followed the recipe and used 2 cups), so I added a bit of water to thin the rest of the batter out.
Well, apparently I added too much water, because they spread like crazy and became way too flat (almost see-through). So I added a few more oats to the next dozen… but I burned them.
I went on like this, over-compensating and messing up my cookies more and more, for about an hour. Five dozen cookies later, I didn’t have any cookies that were up to my standards. I didn’t even think they were edible.
(Note: My Other Half disagreed. He ate most of them).
So I took to Twitter, expressing my disappointment, hoping someone would have a good idea for what to do with five dozen ruined chocolate chip cookies.
Thankfully, my friend Ashley Inskip-Lavoie had the best idea ever: mash them up, roll them into balls with cream cheese and coat them in chocolate!
Brilliant idea. Absolutely brilliant. So that’s exactly what I did.
I served them as dessert to my parents and My Other Half. They loved them. Not too sweet, just the right consistency, and mouth-wateringly delicious.
This is hands-down the best thing to do with stale, old, ruined or leftover chocolate chip cookies!!! Here’s my (rough) recipe:
- 6 large or 12 small chocolate chip cookies, mashed into small bits
- 1 block light cream cheese, room temperature
- 200g melting chocolate
- Mix cookie bits with cream cheese until well blended. Roll into ping-pong-sized balls with your hands (be prepared to get messy!). Place in freezer to chill. Melt chocolate in bowl over boiling water. Gently, using toothpicks to assist, coat each ball in chocolate. Transfer to a lined baking sheet and place in the freezer until hard. Store in the fridge for up to one week.
If you try these, please be sure post your comments below! Thanks to Ashley for such a great idea!