Category Archives: Chocolate

Red Wine Brownies

Red Wine Brownie1Yup, you read that right — RED WINE in your Brownies.  How’s that for multi-tasking??

Sadly, the Time to Kill cast needed a lot of red wine last Sunday as their closing notice went up the following Tuesday.  So, if you haven’t had a chance to see the show, hurry on down because their last performance will be Sunday, November 17.

Anyone who’s in theater knows full well that it’s call “Show Business”, not “Show Art”  or “Show The Audiences Love it.”  Nope, it’s a business, pure and simple, and if the people aren’t buying tickets, the show can’t be sustained.  Sigh.  It’s always such a shame to see all that hard work end so abruptly but those are the breaks, folks.  No doubt everyone, our Backstage Baker included, will be quickly moving on to other projects.  Let’s send them all our very best mojo!

Now, on to the red wine brownie recipe:

Red Wine Brownies


5 oz. unsweetened chocolate , melted
(or 1 cup cocoa + 4 tbs oil)
1-1/2 stick butter (3/4 cup)
1 cup cake flour
1/2 tsp. baking powder
1/4 tsp. salt
1-1/2 cup sugar
2 tbsp. superfine sugar
2 large egg
2 tsp. vanilla extract
1 bottle (23.5 oz) dark red wine (zin/syrah/merlot/etc)
1/4 cup brandy


1.  In a saucepan, combine wine and 1/2 cup sugar. Stir to dissolve and bring to a rolling boil. Reduce heat and simmer until reduced to about 1/2 cup. Let cool.

2.  Preheat oven to 350.  Combine cake flour, baking powder, and salt into a mixing bowl. 

3.  Stir together chocolate and butter. When chocolate mixture is smooth, whisk in remaining sugar, then eggs one at a time. Fold into flour mixture until loosely combined.

4.  Fold in wine syrup and stir until most lumps have disappeared.

5.  Pour into 9×13″ greased and floured brownie pan.

6.  Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. (Better undercooked than overcooked.)  When cool, combine superfine sugar with brandy and brush over brownies. 

7.  I then drizzled melted white chocolate over the top for a dramatic effect.  (Of course you did, James!  Because red wine and chocolate simply wasn’t enough!!)

IN A HURRY? Cheat. Use Brownie Mix, but add a cup of good dark chocolate chips or chunks or shavings, replace the water with the red wine syrup, and replace the vegetable oil with good old fashioned butter.

Secret Ingredient Brownies

TTK5Lest you think James has abandoned baking for (gah!) supermarket treats, just know that he has been swamped with rehearsals and tech and rehearsals and previews and rehearsals and . . .  Well, you get the picture.  Opening a Broadway show is a very time-consuming endeavor, and  A Time to Kill  is a big one with lots of pyrotechnics, a turntable and lots of light cues.  (Check out the Broadway trailer here.) Anyway, between it all, James has been practically living at the John Golden Theatre.  So he’s had little time for baking.  (Hopefully, after A Time to Kill  opens on October 20, James will be able to share some more recipes!)

But before all the madness with tech and rehearsals and previews began, James created the following recipe for the Company’s last Wine and Unwind in the rehearsal space.  There are a number of cast members who are gluten-free and/or vegan, which is quite the challenge.   But our Backstage Baker is not to be denied — he is all-inclusive!   Herewith, then, is a divine brownie recipe made with — drum roll please —  BLACK BEANS!!

Black Bean Brownies


1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
2 1/2 tablespoon cocoa powder- dutch or regular
1/2 cup quick oats
1/4 teaspoon salt
1/3 cup pure maple syrup or agave (Honey will work, but not for strict vegans.)
2 nunaturals stevia packs or 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
1/4 cup coconut or vegetable oil
1 tablespoon pure vanilla extract
1/2 teaspoon baking powder
2/3 cup vegan chocolate chips* (not optional. Omit at your own risk.)
Optional: more chips, for presentation

*  Enjoy Life is a good brand of vegan chips.


1.  Preheat oven to 350 F.  Grease an 8×8-inch baking pan.

2. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.)   No seriously, keep blending.  Stir in the chips, then pour mixture into pan.  Optional: sprinkle extra chocolate chips over the top.

3.  Bake the black bean brownies for 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.


The happy cast getting ready to enjoy James’ treat!!

Mississippi Mud Brownies

Mississippi Mud Brownies and wine

James’ new show “A Time to Kill” is based on the best selling book by John Grisham, and set in Clanton, Mississippi.  So, James was inspired  to make a Mississippi Mud Cake for this week’s Wine and Unwind. The common element of all the recipes he found seemed to be marshmallows and chocolate icing.  Here is a super-decadent dessert consisting of a cake-like brownie covered with mini-marshmallows (while the cake is still hot!) then drizzled with homemade chocolate icing.  Mmmm . . . it’s to die for!!  (Or maybe to kill for??)

CAKE serving photo

Assistant Stage Manager David Sugarman and Production Assistant Jeff Brancato serving the cake.

Mississippi Mud Brownies


1 1/4 cups butter or margarine, softened
1/2 cup unsweetened cocoa powder
2 cups white sugar
4 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups chopped pecans (you could also use walnuts but the pecans seemed more “southern”)
2 teaspoons vanilla extract
3 cups of miniature marshmallows
1/2 cup milk
3 cups confectioners’ sugar
1/3 cup unsweetened cocoa powder


1.  Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×13 inch cake pan.

2.  In a large sauce pan over low heat, melt 1 cup of the butter or margarine and the cocoa. Stir often. Remove from heat and add white sugar, beat well. Beat in eggs one at a time.

3.  Combine flour, baking powder, and salt and stir into the egg mixture. Stir in 1 1/2 cups of the chopped nuts and teaspoon of the vanilla. Pour batter into the prepared pan.

4.  Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove cake from oven and sprinkle the marshmallows over the cake. Return to oven for 5 more minutes.  Test cake, and if toothpick comes out clean,  remove from oven.   Spoon chocolate icing* over marshmallow topping while the cake is still hot and spread. The cake will get “muddied” by the spreading action. Sprinkle with the last 1/4 cup of nuts.

*To make icing: Beat together the remaining 1/4 cup butter or margarine, 1/3 cup cocoa, 1 teaspoon vanilla, the milk and the confectioner’s sugar. Once well combined spoon over the still hot cake.

Tonya Pinkins, Lee Sellars, Chike Johnson

Tonya Pinkins enjoying the cake next to Lee Sellars. Chike Johnson to the right of them.

Dashiell Eaves and Ashley Williams

Dashiell Eaves and Ashley Williams unwinding with wine!

Write, Wine and Unwind

Mark Bittman Brownies

Our peripatetic Backstage Baker has returned to the city!  After enjoying a few days of downtime after “The Master Builder” closed at the Brooklyn Academy of Music, James then drove eight hours north to stage manage  “The Romeo and Juliet Project” for the Chautauqua Theater Company.   (I hear it had a cast of 90 and used over 14 rehearsal spaces!)  Now, he’s back in town and already in pre-production for his next Broadway show, “A Time to Kill“.  It starts previews on September 28, so fingers crossed that James will have time for some rehearsal baking . . .

In the meantime, a friend of James’ is working on “The Laramie Project” at Ford’s Theatre.  As part of their Lincoln Legacy Project, Ford’s is presenting an exhibit called “Not Alone: The Power of Response” that recreates the 10,000+ pieces of mail that were received by the Shepard Family after Matthew’s murder.   James had been given a bunch of blank envelopes and needed people to help address them (they wanted as many different handwriting styles as possible.)

It’s a heavy, emotional project.   What better time for a “Write, Wine and Unwind” gathering?

James served summery peach Bellinis and a good red wine along with homemade brownies: “Because of a busy weekend schedule I needed to make something simple. One cookbook I could never live without is Mark Bittman’s HOW TO COOK EVERYTHING. It is a book that every home baker and chef should have. I opted for his brownie recipe. It is so easy and so delicious.   (Note that the melting chocolate technique is not from the recipe but the way I like to do it.)”

And folks dropped by all afternoon to enjoy the brownies and address envelopes to the Family of Matthew Shepard.

letters photo

Mark Bittman’s Brownie Recipe

8 tablespoons (1 stick) butter, plus a little more for greasing the pan
3 ounces unsweetened chocolate, roughly chopped
1 cup sugar
2 eggs
1/2 cup all-purpose flour
Pinch salt
1/2 teaspoon vanilla extract
1/2 cup chocolate chips (optional)
1/2 cup dried cherries, chopped (optional)
1 tablespoon confectioner’s sugar, for dusting (optional)

1. Heat the oven to 350°F. Grease a square baking pan with butter or line it by overlapping 2 pieces of parchment paper or aluminum foil crosswise and grease the lining.
2. Combine the stick of butter and the chocolate in a large microwave-safe bowl and microwave them on medium for 10-second intervals, stirring after each interval.   When the chocolate is just about melted, remove the bowl from the microwave and continue to stir until the mixture is smooth.
3. Stir in the sugar. Then beat in the eggs, one at a time, and the vanilla. Gently stir in the flour, salt, then the chocolate chips and cherries (if you’re using them.)
4. Pour and scrape the mixture into the prepared pan and bake for 20 to 25 minutes, until just barely set in the middle. Cool on a rack until set. If you used parchment, lift it out to remove the brownies. If not, cut them in squares right in the pan. I then dusted the cooled brownies with powdered sugar.

Store, covered, at room temperature, for no more than a day.

Wine and Unwind — Brownies stuffed with Peppermint Patties

Brownie photoTech rehearsals began today for “The Master Builder”.  To celebrate the end of studio rehearsing, James served Brownies Stuffed with Peppermint Patties at last Sunday’s Wine and Unwind.

Lighting designer Jim Ingalls, Set Designer Santo Loquasto and Director Andrei Belgrader joined the cast and crew for this end of the week tradition.

All were pleased with the results. Actress Katherine Borowitz decided this was her favorite dessert so far.  (In fact, this recipe has made me add a new category to this blog — Decadent!)

Brownies Stuffed with Peppermint Patties


1 Tablespoon plus one cup of butter (divided)
8 squares (1 once each) unsweetened chocolate, chopped
4 teaspoons instant coffee granules
1 Tablespoon boiling water
5 eggs
3 3/4 cups of sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon almond extract
1 2/3 cups all-purpose flour
2 cups coarsely chopped walnuts
44 chocolate covered peppermint patties or one bag of the miniatures. Flatten the patties a little bit with your fingers.


1.   Preheat oven to 425 degrees F.  Line a 13x9x2 inch baking pan with foil. Melt 1 tablespoon of butter, brush over foil, set aside. In a microwave, melt chocolate and remaining butter. Cool slightly. Dissolve coffee granules in boiling water.

2.  In mixing bowl beat the eggs, sugar, coffee mixture, vanilla, salt and almond extract on high for 3-4 minutes or until fluffy. Beat in chocolate mixture and flour until blended. Stir in walnuts.

3.  Pour half of the batter into prepared pan. Top with a layer of Peppermint patties, filling the gaps with broken pieces. Top with remaining batter. Bake at 425 degrees for 23-27 minutes or until top is set (watch them closely, they tend to burn around the edges). Cool on wire rack. Using foil, lift the brownies out of the pan and refrigerate for 6 hours or overnight. Cut into small pieces. They are filling.

Yield- 3 dozen

Gluten-free Good Friday Cookies

James gave me this recipe a while ago, and then they were titled “Black Friday Cookies” to be whipped up and enjoyed the day after Thanksgiving.  No idea why!  But since I’m interspersing our cheesecake recipes with gluten-free ones (for health!), and since Good Friday is coming up, I thought I’d just change the name slightly to be timely.  (Yeah, I know, that’s a bit of a stretch.)GF Chocolate Cookies

Now, the more I experiment with gluten-free baking, the more I understand the importance of reading labels and ingredient quality.  Take this recipe for example — there’s no flour at all in it, but lots of confectioners’ sugar. That should be gluten-free, but I’ve learned that since corn is increasingly being used for bio-fuels, and since we had such a bad corn growing summer last year, corn prices have gone up.  Therefore, some companies are substituting wheat starch for corn starch in their confectioners’ sugar.  Obviously, this would not be gluten-free then. The only solution, then, is to read your labels religiously.  Who knew that ingredients changed?  (I’m sure that this is second nature to those of you who suffer from food allergies, or have been gluten-free for a while, but it is an epiphany for me.)

That said, do not be afraid — this recipe only has six ingredients.  You can afford to take the time (and spend the money!) to make sure each one is of superior quality.  Spend a little extra on good vanilla, high quality cocoa powder and chocolate chips.  You’ll taste the difference!

Gluten-free Good Friday Cookies


3 cups powdered sugar
2/3 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
2 to 4 large egg whites, at room temperature
1 Tablespoon pure vanilla extract
1 1/2 cups bittersweet chocolate chips (make sure they’re gluten-free!)


1.  Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper (or silpat mats). If you use parchment paper, give it a light swoosh of nonstick spray.

2. In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in egg whites (start with just two) and vanilla extract, then beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy consistency. If it seems too thick, add another egg white — then a 4th one if it still seems too thick. Gently stir in chocolate chips.

3. Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. I like to use a small spring-release cookie scoop. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely before you attempt to remove them from the mat or the parchment. They’re delicate, so gently peeling the paper away from the cookie works best.  Store in an airtight container for up to 3 days.

Gluten-free Coconut Blondies

BlondiesOkay, so James has never made these for a show, a Wine and Unwind, or even just as a simple dessert after a casual meal.  However, I have no doubt he WILL make them when faced with a gluten-intolerant cast in the future!

As I mentioned in a previous post, I’ve been experimenting in the world of gluten-free baking and this recipe is mostly my own design.  I’d had a remarkable gluten-free blondie at my local coffee shop and wanted to try and recreate it.  Oh, sure, I Googled “gluten-free blondies” and found many, many recipes.  And I bought a packet of Bob’s Red Mill fava & garbanzo flour  (I know, ick, right?) that had a recipe on the back for blondies, but there was just too much extra stuff in it (no coconut, though.)

So I made up this recipe, with a little from here and a little from there.  The kiddies can’t get enough of these bars!

Just a couple of notes:  I’ve found that it’s a great idea to weigh your gluten-free flours for absolute accuracy, so I have given you the exact weights to shoot for.  There is little room for error in gluten-free baking.  This sounds all sorts of off-putting but really it’s not (if you just happen to have a postage scale that likes the metric system.)

I also recommend bringing your eggs (and shortening) to room temperature before starting.  I know this is something you’re supposed to do with any type of baking, gluten-free or not, but I am a lazy, lazy baker and take tons of shortcuts.  I’ve never bothered with this niggly little step in regular baking.  No can do in the world without gluten.  Trust me on this.  You’ll be glad you did.

Last, I think this recipe lends itself to being veganized very easily.  I’ve indicated the substitutions at the end of the ingredients list.  I’ve never actually tried the vegan version though, so if anyone does, please let me know how it turns out.

And really last, don’t be intimidated by this series of notes and reminders and dictums (dicta?).  You can probably ignore them all and the blondies will still come out fine.  But then again, if you’re going to go to the trouble of whisking together 4 different kinds of flour, you don’t want to end up with a doorstop instead of a treat!

Gluten-free Coconut Blondies


3/4 cup (100 grams) coconut flour
3/4 cup (100 grams) brown rice flour
1/4 cup (25 grams) tapioca flour (aka tapioca starch)
1/4 cup (25 grams) garbanzo & fava bean flour mix
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. xanthan gum
1/4 tsp salt
1 1/2 cups brown sugar
*1/3 cup butter
*2 eggs, lightly beaten
1 tsp. vanilla
1 cup unsweetened flaked coconut
1 cup chopped walnuts (optional)
*1 cup chocolate chips
*Simple subs to make this vegan:
Use soy margarine instead of butter; use 2 tablespoons flax meal whisked with 6 tablespoons warm water for eggs;  use vegan chocolate chips.

1.  Preheat oven to 350 degrees F.

2.  Grease an 9 x9 inch baking pan with shortening. Set aside.

3.  Mix coconut powder, brown rice flour, tapioca starch, chickpea flour, baking soda, baking powder, xanthan gum and salt together until blended.

4.  Cream butter and sugar together until fluffy.  mix in eggs

5.  Mix wet ingredients into dry ingredients just until blended. Add nuts and toasted coconut and mix just until blended. Spoon into prepared baking pan, top with reserved toasted coconut and pop in the oven for 30 minutes or until top looks dry and edges have separated from the pan.

6.  Cool in pan for about 20 minutes, then turn out onto a rack — allow to cool completely before cutting into squares.

Makes approximately 16 blondies.

And the Cheesecake Bake-off Winner is . . .

Lisa Bracigliano!!

Lisa was James’ production assistant on Jon Robin Baitz’s “Chinese Friends” that premiered at Playwright’s Horizons in 2004.  Lisa has gone on to fame and fortune as the Executive Pastry Chef and Founder of The Chocolate Swirl.  (You HAVE to check our her website, or her shop if you’re lucky enough to live in Queens!  There’s an Iphone birthday cake on the site that is absolutely remarkable!)  So, I guess she was a bit of a ringer, but with a cake of such delicious decadence, who’s going to complain?


The cheesecake awards were handed out by Shannon Oliver, the current Miss New York,  and Katie Berry, the current Miss Manhattan.


James just knows everyone, doesn’t he?

The event raised $700 for Broadway Cares/Equity Fights AIDS.  A total of 13 cheesecakes were baked and over 60 people attended.  We’ll be posting selected recipes over the next few weeks.

Lisa Bracigliano’s Crown Winning Cheesecake with Caramel, Chocolate and Pretzel Topping


For the Crust:

2 cups Pretzels (crushed)
2/3 cup Butter (melted)
2 tablespoons Brown Sugar

For the Chocolate Layer:

7 ounces Dark Chocolate (chopped)

For the Filling:

3 8-ounce packages cream cheese (softened)
1 1/4 cups granulated sugar
1 cup sour cream
2 eggs
1 egg yolk
2 teaspoons vanilla extract
1/2 teaspoon salt

For the Topping:

Crushed pretzels
Melted dark chocolate
1-2 packages soft caramels (unwrapped)
Heavy cream (can also use skim milk, or whatever milk you have on hand)


1.  For the crust:

Preheat oven to 350 degrees F. Grease the inside of a 9 inch spring form pan with butter. Lay two large pieces of aluminum foil crosswise on your work surface. Place the cake pan in the middle and crimp the aluminum around the pan.

Stir the crust ingredients together in a medium bowl. Once fully incorporated press into the bottom and sides of the prepared spring form pan, creating an even layer.

2.  For the chocolate layer:

Melt the chocolate over a double boiler or in the microwave. Pour over the prepared pretzel crust. Transfer the spring form pan to the refrigerator for 5 minutes or until chocolate has set.

3.  For the filling:

Whip together the cream cheese and sugar until fluffy. Add the sour cream, eggs, egg yolk, vanilla and salt and stir together until incorporated.Pour the filling over the prepared crust and chocolate layer.

4.  Transfer the cake to a roasting pan and carefully fill the roasting pan with warm water until it comes 1/3 of the way up the sides of the spring form pan.

Bake in the preheated oven for 50 to 60 minutes or until the center only jiggles slightly. Remove and allow to cool on a wire rack for 20 minutes.

Refrigerate Overnight

5.  For the topping:

Remove cheesecake from Springform pan. Crush up pretzels and put them on top of cheesecake. Melt the unwrapped caramels in a microwave safe bowl in 30 second intervals.   CAREFUL!  IT WILL BE HOT. Once melted add 3-5 tabl spoons of heavy cream and mix well. If it is still sticky put it back in microwave. Pour evenly over pretzels and let it  drip down sides.

NOTE: If you want you can easily omit this step and use jarred caramel sauce, that will work well too 🙂

Melt more dark chocolate and drizzle over cake


Valentine’s Cookies

So how did the cast and crew of “Who’s Afraid of Virginia Woolf” celebrate Valentine’s Day?   With a tin of chocolate heart cookies baked by James, of course!

vday cookies

There’s really not much else to do here but offer up the recipe which is so very simple and divine.

Please to enjoy . . .


1 cup butter softened
1/2 cup sugar
1 teaspoon vanilla
2 cups all purpose flour
1/4 cup unsweetened baking cocoa
1 cup vanilla chips
2 Tablespoons shortening
1 cup semisweet chocolate chips


1.            Cream butter and sugar, beat in vanilla.  Combine flour and cocoa in a separate bowl and gradually add to creamed mixture.

2.            On lightly floured surface roll out dough to 1/4 inch thickness. Cut with heart cookie cutter. Place on ungreased cookie sheet. Bake at 375 for 8-10 minutes.

3.            For icing, melt vanilla chips and 1 tablespoon of shortening.  (I do this in the microwave in short, 10 second bursts, stirring between each zap.)  Dip both end of cookies into melted mixture. Heat semi-sweet chips and remaining shortening and drizzle over dipped cookies.  (I find the best way to drizzle is to scrape the slightly cooled, melted chocolate into a zip top bag, seal it, snip off a tiny corner and squeeze.)

Salted Chocolate Oatmeal Cookies

Last week’s Wine and Unwind cookies came to be because of a challenge. Last year, James was working at The Shakespeare Theatre in Washington, DC (winner of the 2012 Tony Award for Regional Theater!) stage managing a production of Two Gentlemen of Verona.  Across the street from the loading dock in the back is a wonderful tea emporium and restaurant called Teaism.  Serving a variety of teas as well as bento boxes, udon noodles and an amazing salted chocolate oatmeal cookie, it was a favorite lunch stop for the cast and crew.   The actress Natalie Mitchell, who played Silvia, challenged James to make his own version of the cookie.  It took a couple of tries, but James thinks this recipe is closest to theirs.

Salted Oatmeal Cookies

Salted Chocolate Oatmeal Cookies

1/2 cup butter
1/4 cup margarine
2 oz bittersweet chocolate
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 cup flour
1/4 cup  cocoa powder (in the 1/4 cup I like to include 1 Tablespoon of Black Cocoa to intensify the chocolate. It can be found at baking shops or online at King Arthur flour but it is optional)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp Kosher salt
2 cups rolled oats
1/4 cup  flaked coconut toasted LIGHTLY.
3/4 cup chopped semi-sweet chocolate.

1.            Boil water in a pot, and in a stainless steel bowl combine butter and bittersweet chocolate. When water boils, turn off the heat and rest bowl on the pot of boiling water. It will calmly melt the chocolate and butter together. Add sugars and combine. When cool enough, add in both eggs and vanilla.

2.            Meanwhile, combine flour, cocoa, baking powder, baking soda, and salt in a  large bowl — add to the wet ingredients and mix to combine. Add the rolled oats and coconut and mix, then finally add the chopped chocolate. Chill dough for at least a half hour — while oven preheats to 375 degrees F.

3.            Place golf-ball sized chunks of dough on a baking sheet lined with parchment paper, and flatten slightly (dough balls should still be quite thick). Sprinkle tops with more kosher salt or if you have, flaked sea salt. Bake at 375 for 12-15 minutes. Make sure that they do not brown too much or they will become dry and tough. Let stand on cookie sheet 2 minutes and then remove them to cooling racks.

2009 Cotes du Ventoux

The wine being served was a 2009 Cotes Du Ventoux. It is a very good wine under $12.00. James first served this wine at a Wine and Unwind during a production of KING LEAR at The Public Theatre. It soon became Sam Waterston’s favorite.

Natalie Mitchell says:

These cookies are divine! I made them this year and brought them to my husband’s family’s house in Costa Rica.   Since there was oatmeal in them, they thought they would taste healthy but they loved them!! In fact they said I can cook healthy whenever I want. It’s the perfect cookie for a health conscious person or just for someone who loves chocolate! I sometimes eat them for breakfast because there’s oatmeal in them! Yum …”