I won’t embarrass myself by sharing how many I’ve had today

So I really meant to have this recipe up by around noon today, but Caroline woke up around 5 a.m. holding her right ear and telling me it hurt. Of course that led to a visit to the pediatrician to confirm the ear infection and get a prescription for antibiotics.

Then, we dropped off the prescription at HEB and ran to Hollywood Video to rent a few movies in a futile attempt to keep her fairly quiet and calm for the rest of the day. Of course as we were in Hollywood Video and she was jumping from side to side, I told her she needed to keep it low-key.

She said, “Low-key? I don’t know what that means.”

Don’t I know it, baby girl.

We picked out a few movies and headed back to HEB to pick up our prescriptions. By this time her ear was really bothering her again and she actually wanted me to carry her in the store and kept her head on my shoulder.

This has never happened in the history of the universe.

I carried her up to the pharmacy counter where they informed me that because their computers were down, they couldn’t give us our prescriptions even though I could see them sitting right there on the counter.

Frustration, thy name is modern technology.

There is nothing like holding your 37 pound, whimpering child while being told you can’t have the medicine that will make her feel better. I had to pull out my Shirley McClain impression and beg them to, at the very least, give me the ear-numbing drops.

Finally, they gave us all our medications. We came home, got medicated, and have spent much of the afternoon lying in my bed watching “Muppets Treasure Island”. A true cinematic classic.

All that to say, Hey! Here’s the recipe for Chocolate Chip Brownies, and all y’all had to do was read my tale of gloom and despair to get it.

Chocolate Chip Brownies/Cookies (it can be either, it has multiple personalities much like Shirley McClain has had multiple lives)

2 cups flour
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 cup unsalted butter
1 cup sugar
1 cup brown sugar
2 eggs
2 cups Quaker oats
1 tsp. vanilla
1 package chocolate chips

Cream butter and sugars. Add eggs, vanilla, and dry ingredients. Do not blow in the flour unless you would like to spend the next hour cleaning up the powdery residue. Add oats and chocolate chips. Bake in a 9 x 13 greased baking dish at 350 for 25 minutes. Or for cookies, drop by tablespoonfuls on lightly greased baking sheet and bake for 12 minutes.

And let me just say, if there has ever been a 24 hour period that I’ve been thankful to have these on hand, today is that day.