I saw the sunrise this morning, glowing pink over the trees on the golf course behind our house.
It colored the sky when Hunter and I walked out the door for our morning walk…and disappeared behind the clouds before we returned.
I’m learning all over again that these are the things that happen in Ohio. It’s sort of a hard lesson. I think I might have gotten addicted to the sunshine in Arizona…especially in the winter months. This is trouble. I definitely know it.
But the rain makes me appreciate the sun more…this is just real life. It also makes me want to drink milky tea and eat warm cookies. I dunno.
These rain/cold/snow (I know it’s coming) situations make me feel like a rockstar when I leave the house. Actually going to places like the gym and grocery deserves life bonus points. Let’s just take these in the form of cookies.
The bright burst of juice and crunch offset an otherwise soft and chewy cookie, made from a simple boxed brownie mix. The brownie base keeps things chocolate-y, without getting out of control. Like everything in life, it’s about balance.
I like to involve milk with these cookies. (Balance.)
Now…can you tell the sunshine/rain to balance already…in the favor of the sun?
Brownie Chip Cookies with Pomegranate Seeds
recipe adapted from Nancy
1 box Pillsbury fudge brownie mix
1/4 cup canola oil
1 cup semi-sweet chocolate chips
1/2 cup pomegranate seeds
Combine brownie mix, eggs and oil in a large mixing bowl. Beat with a spoon, about 50 strokes. Stir in chocolate chips and pomegranate seeds. (The batter should be thick, making this somewhat difficult.) Bake for 8-10 minutes in a preheated 350° oven. When cookies are ready to be removed from the oven, they will still be soft to the touch. Cool slightly on cookie sheet before transferring to wire rack.