Willpower is not merely a word; it is the underlying force that drives human action and reaction.
Willpower is both the power to suppress and the power to incite.
Willpower, or lack thereof, is smothering my ability to review for final exams. It’s the reason I woke up at 10:30 this fine Saturday morning. It’s the reason there’s a pile of dishes next to the sink, begging to be cleaned.
Despite the limits of willpower, it’s also why I love to run. To be able to accomplish so much despite physical discomfort feels empowering. When you think, How am I going to survive this last 800-meter repeat? and you end up running it faster than all those prior; well, that’s satisfaction in its purest form.
Certainly, willpower has an endless number of applications to everyday life. The first thing that comes to mind when one says willpower is often dessert. We’re talking cake, scones, pastries, cinnamon rolls, pie, cookies, the whole shebang. Due to their easy preparation and relatively high availability, cookies in particular present a test of willpower.
Sure, one cookie is fine. Assuming they’re moderately-sized, even two or three won’t hurt.
But beyond the threshold of three is a point of no return, my friends. Many of you have likely been there. An utterly tantalizing, freshly baked cookie is the “gateway confection” of all desserts. It’s as slippery a slope as if someone slathered oil on a slip-and-slide.
Or in this case, butter and crushed Oreos.
But, then again, doesn’t skidding perilously along plastic coated with softened butter, mushed white frosting, and chocolate wafer crumbs sound like fun? Perhaps this proverbial test of willpower is an opportunity to let loose a little. Ever feel really tired at the end of the work/school week? Like you just want to unwind with a cookie? Or ten?
Then come ride the Oreo cookie slip-and-slide.
Cookies and Cream Cookies
Yield: about 14 medium cookies
- 1-1/4 cups + 2 Tablespoons unbleached all-purpose flour (165 g)
- 1 Tablespoon cornstarch (8 g)
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 cup light butter, softened
- 3/4 cup granulated sugar (144 g)
- 1-3 Tablespoons egg white, or until dough comes together
- 1 teaspoon pure vanilla extract
- 5-6 Oreo cookies, crushed
- Preheat oven to 375 degrees F. Line two or three baking sheets with parchment paper.
- Whisk together flour, cornstarch, cream of tartar, and baking soda in a medium bowl.
- With an electric mixer, beat together butter and sugar on medium speed just until smooth. Add egg white and vanilla.
- Add flour mixture and stir until combined. Stir in Oreos. Refrigerate dough 10 minutes.
- Using an ice cream scoop, distribute six evenly-spaced dough portions on one baking sheet. Bake for 10-12 minutes (I found 11 minutes to be about perfect, and keep in mind, they should be slightly underbaked). Let cookies cool on pan until set.
- Repeat step 5 with remaining dough, refrigerating dough between each batch.