One of the things that is most delightful about me (ahem, not really) is my ability to completely forget that I already knew something.

I will insist that I have never seen a movie until Zack reminds me that we watched it together – say, three Christmases ago. Even then, I usually put up a bit of a fight before realizing he’s probably right. (I told you: most delightful.)

Slow-cooker liners? I’ve “discovered” those for the first time at least twice, but I never remember to use them now.

I once asked a friend for dinner suggestions. She gave me directions for an easy barbecued chicken, and I was thrilled.

“That sounds delicious! Thank you!” I said.

“It is,” she replied. “You gave me the recipe.”

And so it goes.

The annoying part of this is that I can easily make the same mistakes – or watch the same bad movie – more than once. The nice part is that I am just as delighted to “discover” a good hack or a “new” recipe the third time around as I was the first.

That’s why I’ve been thrilled each time I’m reminded of the cooking blog Sally’s Baking Addiction. I discovered it years ago and even bought the cookbook, which I’ve used several times very successfully. But somehow, time after time, the memory slips right out of my head.

So each time my sweet niece Abigail brings a totally delicious treat to a family gathering and tells me she got the recipe from “Sally’s,” I get excited all over again.

This Christmas, it was gingerbread bars. Y’all. They were chewy, perfectly spiced and absolutely delicious – and I say that as someone who would normally avoid gingerbread at all costs.

After the festivities ended, I revisited ol’ Sally and found – per usual–— about 50 recipes I’m dying to try. I started with these chewy oatmeal cookies, and let me tell you: they are amazing. I can’t stop eating them.

And that gives me hope. Maybe this time, I’ll remember the blog exists even after the cookies are gone.

Maybe.

CHEWY CHOCOLATE CHIP OATMEAL COOKIES
(From Sally’s Baking Addiction)

Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tablespoon unsulfured molasses
2 teaspoons vanilla extract
3 cups old-fashioned rolled oats
1 3/4 cups semisweet chocolate chips (I used one bag of mini chocolate chips)

Directions:
■ In a mixing bowl, combine flour, baking soda and salt. Set aside.
■ In the bowl of a stand mixer, or a large mixing bowl using a hand mixer, beat butter and sugars on medium speed for about 3 minutes, until light and fluffy. If butter is very cold, beat it alone until creamy before adding sugars.
■ Add eggs, molasses and vanilla and beat until combined, scraping down sides as needed. The mixture may look lumpy at first but will come together.
■ Add flour mixture to butter mixture and beat on low speed until mostly incorporated. Add oats and chocolate chips and mix until combined.
■ Cover and refrigerate dough at least 45 minutes and up to 4 days. (I chilled mine for about 45 minutes; the cookies spread quite a bit. If you want picture-perfect cookies, chill the dough at least 2 hours.)
■ When ready to bake, preheat oven to 350 degrees. If dough has been refrigerated longer than a few hours, let it sit at room temperature about 30 minutes to soften.
■ Using a medium cookie scoop, portion about 2 tablespoons of dough per cookie onto parchment-lined baking sheets, leaving about 3 inches between cookies.
■ Bake 13 to 14 minutes. Let cookies cool on the baking sheet at least 5 minutes before transferring to a wire rack. Store in an airtight container at room temperature.

Amelia Plair is a mom and high school teacher in Starkville. Email reaches her at [email protected].

Amelia Plair is a Starkville resident who writes occasional food columns.

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