It’s official. We have a netflix-induced SVU addiction over here. Dun. Dun. Duuuun.
Pretty much every night we find ourselves immersed in ‘just one or two’ episodes of this show and we can’t stop. It’s an addiction that will be over once we finish the 15+ seasons that currently exist. It’s going to be a long, long while, but we are not complaining. Dun. Dun. Duuun.
We are proud to say that our detective skills are really improving and as of late, we’ve solved quite a few cases before our beloved Stabler and Bensen. We’ve even contemplated quitting our jobs, heading to New York, and fighting crime ourselves.
We’ve also decided that Detective Stabler ends up shirtless pretty often without good reason.Keep your shirt on, Stabler! Or don’t.
And Ice T is by far the one guy I would choose to be my sidekick if (when) I decide to go fight crimes on my own. Full disclosure: I sometimes call him Ice Cube or T-bone because I can’t seem to remember his name. I’m not the best with names.
Our SVU-watching eats of choice?
Cookies of course – and these are my new favorites. I’ve decided that these cookies could technically be considered ‘breakfast cookies’ because they contain oats and maple syrup… and just a few other ingredients. Perfect for breakfast?!?!?! I think?!?! Or at least for days when you’re 16+ episodes into a SVU-watching frenzy 🙂
1C AP flour
1/2tsp baking powder
1/2tsp baking soda
2C old-fashioned oats
1/2C unsalted butter, room temperature
1/2C packed light brown sugar
1/4C maple syrup
1/2tsp vanilla extract
3/4C semisweet chocolate chips
Preheat oven to 350. Line baking sheet with parchment paper.
Stir flour, baking powder, salt, baking soda, and oats together.
In a different bowl, beat butter, brown sugar, and sugar until blended. Beat in egg, maple syrup, and vanilla.
Gradually addd wet ingredients to dry ingredients until just incorporated. Fold in chocolate chips until just combined.
Drop heaping tablespoons onto parchment-lined sheet. Leave about 3 inches between cookies. Flatten them slightly with fingers.
Bake at 350 for 9 minutes, until edges are golden. Remove from oven allowing to cool for a minute on the baking sheet and then transferring to a rack to cool completely.
Store leftovers in airtight container.