Ingredients
- 1 3/4 cup boiling water — do not put your fingers in this water, for it is hot!
- 1 cup oatmeal — regular oatmeal, not instant, you cretin.
- 1 c. brown sugar — how come it tastes so good?
- 1 c. white sugar — I have no clever comment to add to this ingredient, unless you consider this comment clever.
- 1 stick butter — No, don’t use margarine. Use butter. Margarine is gross.
- 1 tsp baking soda — I tried brushing my teeth with baking soda. Once.
- 1/2 tsp salt — Or go crazy and put in a whole teaspoonful.
- 1 3/4 cup flour — Warning: flour may contain wheat products.
- 2 eggs — From a chicken; ostrich eggs are too big, and taste nasty.
- 1 pkg milk chocolate chips, or semi-sweet if you think you are too good for regular milk chocolate chips.
Instructions
Pour the boiling water over the oatmeal and stir. It’s best if the aforementioned pouring of boiling water over said oatmeal occurs in a bowl. Stir and let set for 10 minutes. Put the butter in about 5 minutes into this ten minutes, so it can melt.
Meanwhile…
Stir together in a different bowl:
- Flour
- Baking soda
- Salt
Once the 10 minutes has elapsed…
Stir the brown sugar and white sugar into the oatmeal mixture.
Beat the eggs in a separate bowl, then stir the eggs into the oatmeal mixture.
Mix the flour mixture into the oatmeal mixture. You should now have one mixture. If you have more than one mixture, you need to reevaluate some life choices you made in your childhood.
Stir half the chocolate chips into this mixture. Do not snitch more than 5% of the chocolate chips as you do this.
Grease and flour (or, in my house, just spray with Pam) a 9 x 13 pan. Note that this is an update. Originally I said that "you should use a 9 x 9 pan. Or an 8 x 10 pan. Or a 40 x 2 pan. Something that comes out to about 80 square inches." I was guessing. I was wrong. I regret the error. I have other regrets as well, but another time, another time.
Pour the cake batter in, then sprinkle the other half of the bag of chocolate chips on top.
Bake at 350 degrees for 30-40 minutes, or until the center of the cake is not a gooey mess. Let cool at least a little bit or the molten chocolate will burn the living daylights out of the roof of your mouth.
Serve warm, or at room temperature if you must. With vanilla ice cream if at all possible.
Eat.
Rejoice.
