I've never been a huge oatmeal cookie fan. They're too sweet, too buttery, too straight-A student for me. What they need, in my view, is some bitterness, and that's easy to come by in chocolate. So I took the one oatmeal cookie I can tolerate -- a 1966 Kentucky State Fair winner that's crisp with a shortening base, and not too sweet -- and added both cocoa and chopped chocolate. It's important to chop the chocolate by hand so you get a blend of shards and chunks. The shards melt into the dough, increasing the gooeyness, and the chunks offer relief from the do-good oats. I also underbake them slightly so they stay soft in the center while the edges shatter with each bite.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.