We’re excited to welcome Nicole on board after getting to know her during her year-long internship with the company. During her internship she worked toward her degree in Interior Architecture at Wentworth Institute of Technology, from where she successfully graduated last May!
Her path to interior design is an interesting one. Nicole traveled internationally competing in ballroom dancing competitions for several years. During her travels she found herself mesmerized by the various buildings in which she was competing. Each new interior she saw left her wanting to create interiors of her own.
Nicole’s enthusiasm for the final product translated into her love of the design process. Her favorite part: its iterative nature. She loves seeing how fluid the process is and the interpretation and translation of design from a concept to reality. Right now, Nicole is working with multiple teams on different projects at various stages, and she can’t wait until she gets to take the lead on a project from start to finish.
While she’s missing the in-person collaborative experience working from home, Nicole has found that this pandemic has urged her to be more grateful and appreciative for the things she has in her life. She looks forward to the day when we’re all back in the office and working together, but until then she’s perfecting and sharing her oatmeal chocolate chip cookie recipe!
- 1 cup (2 sticks, 8 ounces, 225 g) unsalted butter (can substitute w/ vegan butter)
- 1 cup all-purpose flour (or sub w/ 1.5 cups almond flour)
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 cup brown sugar, packed (or sub w/ 2 TBSP honey)
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- 2 tbsp water (optional)
- 1 cup semi-sweet or bittersweet chocolate chips
- 1 cup chopped walnuts (optional)
- ½ cup dried cranberries or raisins (optional)
- 1 cup sweetened, shredded coconut (optional)
- 3 cups rolled oats (old fashioned or quick oats, do not use steel cut or instant)
- Preheat oven to 375 degrees F.
- Butter 2 large cookie sheets or line with parchment paper
- Brown the butter (MOST IMPORTANT) – Cut up sticks of butter and place on a stainless-steel saucepan or any other pan with a lighter color (this is crucial in order see the butter browning). Heat on medium and melt the butter, whisking it so it evenly melts. As it cooks, the butter will begin to foam up- continue whisking underneath the bubbly surface. After a few minutes, the butter will begin to have a nutty aroma. Watch carefully, it’s very easy for the butter to burn. When browned bits begin to form, remove the pan from heat and pour into a bowl – let cool.
- Mix the dry ingredients into a large bowl
- (Optional) If using walnuts in your cookie, cut them into small chunks and put on a medium heat pan. Keep them on until golden, then add to the dry ingredients
- Place browned butter into a bowl – beat until smooth and consistent. Add eggs and vanilla and stir. The dough should feel a bit sticky and moldable.
- Spoon cookie dough onto the lined cookie sheets about 2” of space in between, as they will flatten and spread a bit as they bake.
- Bake at 375 degrees F for 8-10 min for softer chewy cookies. They will firm up as they cool. If you prefer a crispier cookie, you can bake them for 12-14 minutes.
- Take cookies out of the oven and let them cool for 2-3 min, store in an airtight container for up to 5 days …. If they last that long!