I haven’t shared this with anyone—not even my mother—even though my friend Shevaun shared it with me without hesitation, and her Auntie Joanie has shared it with countless others. Selfish, I know, but it was my ticket to fame in Cowichan. For Christmas, what better is there to give than this?
Celebrity, I have learned, comes at a price. It put pressure on my friendships—their envy was conspicuous—and on my relationships with my family—I couldn’t make enough to satisfy them. I have been a slave to my success.
It’s lonely at the top because people don’t recognize how difficult it is to be a champion. Sometimes you just want to get back to who you were before stardom. To do so, I need to release myself of the burden of keeping secret one of the greatest inventions of our time.
Citizens of the Cowichan Valley and beyond, I give to you Shevaun’s Auntie Joanie’s three-time Cowichan Exhibition blue-ribbon cookie recipe.
I am free.
1 cup butter
1 cup white sugar
1/2 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1 1/2 cup flour
1 1/4 cup rolled oats
1 cup chocolate chips
Cream sugars and butter. Add soda and powder. Mix. Add egg. Mix. Add flour, rolled oats. Mix. Add chocolate chips. Optional: Add green and red sprinkles for a seasonal flare.
Roll into 1-inch balls and press a little to flatten. Place on baking tray. Bake at 350 degrees for 11 (ish) minutes. Cool. Try eating less than three in one sitting.
TIP: These cookies don’t keep fresh after baking for more than two days so freeze (on tray) then place in ziploc in freezer and bake as needed. Bake for 13 minutes from frozen.