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Even if I think really hard and try to remember, I still can’t recall exactly when Clark first made these cookies. I’m pretty sure it was our senior year at Purdue, but I can’t remember which apartment we were living in at the time. If memory serves me, he actually made them while I was away one weekend and then baked them again when I came back.

I do remember him telling me that he “made – literally – the best chocolate chip cookies ever.” And I definitely remember agreeing 100%, nodding my head and muttering “mmmmmmmmmm omg” with a mouthful of cookie. Hot, chewy, wholesome, and loaded with melty chips.

It’s safe to say it was love at first bite with these chocolate chip cookies. I have no idea how many times we’ve made them since then. Now, when Clark makes them, he has them mixed up and going into the oven in less than 10 minutes.

Like any good recipe, it is simple enough to memorize and make it into a ritual after you’ve made it a few times. You know how your mom eventually stopped following her lasagna recipe because she knew it by heart? This is one of those recipes.

These are the cookies to have in your recipe arsenal. Whip them out for a party, take them to a sick friend, bake them just because it’s midnight and you have the munchies.

I know there are a million kinds of chocolate chip cookies out there, and everyone has their favorite. Some people like them crispy, some people like them chewy, some people only like their grandma’s recipe.

There’s just something special about an oaty chocolate chip cookie – they satisfy the craving and they manage to fill you up at the same time, without a bunch of unnecessary sugar. You’ll love these no matter what because they’re so simple and straightforward.

This post is brought to you in part by Colter Bay Village in Grand Teton National Park. This world-class campground is kind enough to provide 24-hour wifi access in their laundromat. Currently, we’ve got three devices charging while a load is in the dryer. We’re on day 6 of our road trip, so a laundry session was in order. I’ll include a couple of pictures of our road trip but if you want to see more of how awesome the wild West is, follow along on Instagram – I’m updating as frequently as wifi allows!

You’ll have to excuse my brevity today; there are other folks waiting to use the charging station. Like, really. There is a line. And I bet they’re all as anxious to Instagram, email, and share stories as I am!

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In Badlands National Park, South Dakota.

Free campground near Badlands National Park, South Dakota.

Clark made a frog friend!

A quick fried rice dish I threw together with some leftover vegetables that quickly became a friend and family favourite! It’s fast, easy, healthy, delicious, and light enough to serve with a main dish, yet filling enough to eat alone!

A one-pot, easy and vegan Thai Green Curry with tons of healthful veggies and golden-crisp tofu.

You might also like these recipes for Thai chickpeas, Thai massaman curry and Thai yellow curry.

This curry comes together in no more than 15 minutes so long as you have the vegan Thai Green Curry Paste on hand. And you can make it in one pot.

But even better, it is chock-full of healthy veggies and clean vegan protein from tofu.

I shared with you earlier this week my recipe for a delicious and aromatic Thai Green Curry Paste, and if you’ve made that, or have a store bought or homemade curry paste on hand, you are in luck. All you will now need to do is chop up a few veggies and tofu, open a can of coconut milk, and whip up a lip-smacking curry that makes for a very special meal.

While it’s easy enough to just buy the curry paste from any Asian grocery store, I make my own because it just tastes (and smells!) way better than store-bought versions. You can make the paste on a day when you have some time to spare, and keep it in the freezer or refrigerator for a rainy day.

Into the curry I added zucchini, sweet potatoes, scallions, bell peppers, shallots and snow peas. You can use different veggies — any squash, carrots, potatoes and greens like spinach would all work. Take care to try and cut the veggies into same-size pieces. This not only ensures your curry looks even more beautiful, it also helps everything cook together at around the same time.

If you want to make your Thai curry without tofu (it won’t be soy-free because my curry paste recipe has tamari in it), you can easily substitute chickpeas.

Serve

Brown or white rice are both good, although quinoa would make it all even healthier. I go with whatever I am in the mood for that day.

You can also just slurp this curry up by itself. With the tofu, it’s a complete meal.

More global vegan curry recipes

I’ll leave you with a picture of Billy on his morning walk. Billy used to be an outdoor/indoor cat before he came to us, and he still has a yen for the outdoors, which he tries to satisfy by staging a well-timed escape every now and then. We live on a busy suburban street, and we have dozens of birds visiting our backyard at all times, so Desi has tried to rein this little guy in while satisfying his urge to go outdoors by giving him walks on a leash. He took a few days getting used to it, but will now run to us when we pick up the leash, much like a dog would, and he’s usually the first out the door, ahead of Leo and Lily.