chocolate cookies a la mode de Restored French Plantation Sequence

We all have them: items of food stashed far back in the cabinet that landed there as the result of impulse buying or food fads or seductive packaging, best intentions notwithstanding. They linger, signs of (perhaps) a once glorious, more employed era. Maybe.

It is good to use them up, though. Very good. In that spirit I present these extemporized, very chocklit cookies:

Ingredients:

• 2 sticks unsalted butter
• the remains of a 7 oz bag of Cacao Blanxart Spanish Hot Cocoa from Zingerman's, maybe 1/4 a sloppy cup, including powder shaken from bottom of ziploc bag
• 1/2 c. granulated sugar
• whatever soft parts you can crumble off (maybe 1/3 c.?) an ossified block of light brown sugar, which sat softening in a ziploc bag with cut apple for maybe six hours and probably should still be in there but I thought it was kind of ooky so now the rest is back in the cupboard, still hard as a rock
  
• sploosh of vanilla
• two eggs
• 1/4 c. cocoa
• 1 t. baking soda
• 1 t. salt
• 1 c.-ish flour
• many handfuls of oatmeal
• 6 oz. mini chocolate chips
• the remains of a can of Schokinag Triple Chocolate drinking chocolate, both powder and little granules
  (1/4 c.? 1/3 c.?)
  

Cream butter with Blanxart cocoa and sugars. Incorporate eggs and vanilla. Wing the other ingredients in, mumbling under your breath as batter becomes too stiff to easily hand-stir. Bake two scoops on a sheet in your toaster oven set at 400 degrees for 10 minutes. Remove when cookies are still pretty gooshy and let sheet, with cookies on them, sit on a cutting board for 1/2 an hour, or longer, until perfectly set. Yay! Chocklit. I'm not going to lie; these are good.