Frustration hits and the best thing to do is get in the kitchen. I sort of forgot that this is what I love to do, over the past couple of months I’ve been so busy and preoccupied with other things, which I will explain some other time, and now all the stress is over but when I’ve not done something like this for a while I start to think everything has to be perfect. I mentally plan what post would be the best post to come back and that the redesign has to be finished and exactly the way I want it, I get so caught up in the details and end up putting everything off because of it.
I have a frustrating problem with my site that I can’t solve right now because my headache is making it difficult to stare at the screen so the perfect thing to do now? Put on an apron, some music and just bake!
So on to the important stuff; FMP cookies, otherwise known as oatmeal chocolate chip. Being an art student they have these things called final major projects (FMP) which involves a couple of months of being lost and not knowing what to, about a month of finally deciding what to do, getting inspired and a lot of procrastinating and about 2 solid weeks of late nights, messy bedrooms, film marathons, very little sleep and in my case excessive amount of hand cramp from hand sewing words. I actually watched and first 3 x-men films (this was back when only 3 films were out) on repeat for about a week. But when all night art sessions are involved, snacks must always be involved, no one has time to stop and worry about eating cue an abundance of FMP cookies. A friend and I used to make these cookies enough to have a constant stream of them, although with slight variations probably involving different sugars and she added glacé cherries but I can only imagine how many we got through in the space of those few weeks.
Ingredients
125g/4 1/2oz butter/margarine
25g/1oz demerara sugar
50g/1 3/4oz light muscavado sugar
75g/2 3/4oz self-raising flour
115g/4oz porridge oats
100g/3 1/2oz chocolate, chopped
Pre-heat the oven to 180C/355F/Gas mark 4
Cream the butter and sugars together, add the flour, oats and chopped chocolate and mix until evenly combined. Roughly spoon the mixture onto a baking tray lined with grease proof paper and slightly flatten with fingers.
Bake in a preheated oven for 15 minutes
Makes 8
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