Gather round, boys and girls. It’s real life story time.
Fact: Some people are givers. Most people are not.
Some people are inherently driven to give their time, energy, possessions and talents towards the betterment and pleasure of others. Some people give without hopes of a return, simply because they care.
Most do not.
It takes both types of people to make a world, because one could not exist without the other.
The sooner you realize, understand, accept and embrace this concept… the more disappointment you’ll skip out on. Looking to someone who is not a giver by nature to suddenly start behaving like one because you want them to is not realistic and is not fair. Doesn’t mean they can’t be a wonderful, caring person. They simply don’t posses that drive to give. It’s not a part of their instinctive thought process. It’s just not who they are.
(P.S. by you, I’m not actually pointing my finger at YOU. Please take that in the most nonspecific way possible.)
More or less, givers need to appreciate the fact that they are destined to be under-appreciated. It allows them to be. And that’s the way the cookie crumbles.
On a slightly less obscure and significantly more cheerful note, it’s the first day of October… i.e. the unofficial onset of pumpkin season.
Ready yourselves, there’s about to be a pumpkin-palooza up in here. It’s cliché, it’s overdone and it’s finally here… the point in the year when fine folks across the nation come up with as many ways as humanly possible to incorporate this messy awkward gourd into their daily living.
And I sure don’t hate it. Break out the harvest scented candles and crank up the oven. Let’s get this party started.
Pumpkin Oatmeal Chocolate Chip Cookies
Adapted from Two Peas and Their Pod
2 cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
½ teaspoon kosher salt
1 cup unsalted butter, at room temperature
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 ½ cups old-fashioned oats
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set dry ingredients aside.
In a large mixing bowl, beat butter, brown sugar and granulated sugar until light and fluffy. Add pumpkin, egg, and vanilla extract. Beat until combined. Gradually add flour mixture and mix until ingredients are incorporated.
Stir in oats, chocolate chips, and white chocolate chips. Drop cookie dough by rounded tablespoons onto prepared baking sheet.
Bake cookies for about 12 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.