“Lost in a maze with strangers but not too upset about it.”
This is what I wrote in an almost illegible scrawl in my dream journal (yes, I did say dream journal and if you don’t keep one you probably should) when my alarm woke me at 5:14 yesterday morning.
I don’t remember the dream; I don’t even remember writing those words in my journal. So I have to wonder which maze I was lost in and who the strangers might have been. Was the maze New York City? Was it my life? Why wasn’t I upset about the situation? Or was the whole thing merely a set a words my sleeping brain prompted me to write?
Stranger things have happened where the subconscious is concerned, I’m sure.
But as I slipped out of the maze into the dark, wee hours of Wednesday morning, reality slowly became more concrete. The nearest sweater somehow made it around my shoulders, and I made it out of bed. I put espresso on the stove top to brew, and my nose visibly perked up (though at this point I think my eyes were still closed). And, friends, I took one bite of a homemade Almond Oatmeal Cookie, and I knew beyond a doubt that I was awake, I was present in reality, and I was anything but lost in a maze with strangers.
Sometimes all one needs to make things right is a small taste of something familiar, something comforting. And sometimes that just happens to come in the form of an Almond Oatmeal Cookie.
*If you’re not a fan of almonds, you can easily substitute any combination of your favorite add-ins, like chocolate chips, walnut pieces, or dried cranberries. I like the crunch of the toasted, sliced almonds, but raw sliced almonds would work, also. Makes ~ 2 dozen cookies. Adapted from a dash of sass.
1/2 cup brown sugar
1/4 cup granulated sugar
¼ cup honey
1/2 cup butter, softened to room temperature
1 teaspoon vanilla
1 tablespoon whole milk
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
a dash of nutmeg
1 cup uncooked quick rolled oats
1 ½ cups toasted sliced almonds*
Preheat the oven to 350 degrees. Combine the sugars; cream the sugars with the softened butter in an electric mixer. Add the egg, vanilla, and milk. Cream until smooth. In a separate bowl, sift together the flour, soda, baking powder, salt, cinnamon, and nutmeg. Add slowly to the wet mixture until incorporated; don’t over mix. Once combined, stir in the oats and almonds. Drop by rounded teaspoons about 2 inches apart on a cookie sheet lined with parchment paper. Bake for 12-15 minutes or until lightly golden around the edges. Eat fresh out of the oven for biggest smiles.