Sometimes, carbohydrates are the answer

Even if you're not moving right now, you still might want to consider making these cookies from the Tartine cookbook, or even just going whole hog and buying the cookbook. Baking provided welcome relief from the grumps I was feeling after wrapping nearly every piece of my kitchen in paper. I used back issues of the LRB (big page size) and Cooks (good paper stock), plus the pile of J Crew and Victoria's Secret catalogs I've amassed. This makes for a pretty awesome combo, and it means that when I unpack, my silverware will be wrapped in pictures of fuchsia bras. Score!

Ok, down to the details.

Chocolate-Oatmeal-Walnut Cookies
(yield: 24 3-inch cookies)

12 oz. bittersweet chocolate (you can use a bar or chips)
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
2 c. old-fashioned rolled oats
1 c. unsalted butter, at room temperature
1 3/4 c. sugar
4 tsp. blackstrap or other dark molasses
2 lg. eggs
2 tbsp. milk
1 tbsp. vanilla extract
1 tsp. salt
1 c. walnuts, coarsely chopped

Preheat the oven to 350 F. Line a baking sheet with parchment paper or a nonstick liner.

Coarsely chop the chocolate into 1/4 - 1/2 inch pieces. A serrated knife works well. Chill in the freezer until needed. (Or just get yourself some Ghiradelli bittersweet chocolate chips and cut this step out altogether.)

In a mixing bowl, stir together the flour, baking powder, baking soda, and oats. Set aside. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy. Slowly add the sugar and mix on medium speed until light in color and fluffy. Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed. Add the molasses and beat until well combined. Add the eggs one at a time, beating well after each addition before adding the next egg. Beat in the milk, vanilla, and salt and then stop the mixer again and scrape down the sides of the bowl. Add the flour mixture and beat on low speed until well incorporated. Stop the mixer, scrape down the sides of the bowl, and fold in the chocolate chunks and the walnuts with the spatula.

Have ready a small bowl of water. Scoop the dough onto the prepared baking sheet. An ice-cream scoop works well (about 3 1/2 oz. or 100 g. for each scoop). A spoon is also perfectly suitable. Dip your fingers into the water and press out each scoop into a thin, flat 3-inch circle.

Bake until the edges of the cookies are lightly browned but the centers remain pale, 10 to 12 minutes. Transfer the cookies to a wire rack and let cool. They will keep in an airtight container at room temperature for up to 2 weeks.