snow bound baking

I have carried the Cooks Illustrated recipe for Chocolate Chip Cookies around for over a year and I finally settled down to make it. You brown the butter. Then there is some whisking. The whole thing can be made without a mixer. The recipe wants you to make 16 cookies and I made 24 and they were still much too large. Unless you are making ice cream sandwiches or plan to serve each one as a complete meal, make them quite small. They spread like crazy when baked.
I wasn't especially impressed. They look really supermarket bakery-ish, but once they were cooled, they were really pretty good. I gave some to my neighbor who plowed out my drive after the 2+ feet of snow.
This is day 2 of the 2+ feet of snow so I have been baking all day and also mostly housebound, so not exactly a pristine palette. Just about anything would taste OK to me right now. I wouldn't eschew a boiled Brussels sprout, nor would I devour a mille feuille.
I'd make those cookies again.
Then I made the oatmeal cookies from Baked. I've made them before and they have a lot of brown sugar which I think really picks them up. Then it is important to just about undercook them. Gave some of them away too. They are reliably good and popular. Not an oatmeal cookie to inspire the usual oatmeal cookie disappointment.
Last year I made Abby's oatmeal cookies and my massage therapist said she ate them for breakfast bc they tasted so healthy. I don't think that was a complement.