For the most part we actively decide against making bad decisions. We're taught to do so by both society and our own experiences.
-That pan is hot. Don't touch it.
-Use a condom.
-Fireworks are explosive. Best not to launch one off of my head.
-Perhaps now is not a good time to take a scenic tour of Somalia.
-This cheese is fuzzy and green. Don't eat it.
-I shouldn't spend my rent money on a Playstation 4.
Then again, sometimes we make decisions regardless of the fact that they might be unwise. Perhaps the ill-nature of the consequences or the very disregard for the situation itself is part of the joy in making the bad decisions.
-I'm going to totally mix tequila and rum tonight. Also vodka. This will be terrible tomorrow and I acknowledge that, but tonight we gettin' crunk.
-I hate her. Time to donk up her shit.
-Texting and driving.
-I'm pretty sure I can still pull off this puka shell necklace I wore in the 90's and not get ridiculed for it.
-Pointing the cat's laser pointer at my husband's crotch will result in a hilarious outcome that will totally not include his genitals being turned to ribbon.
-I should turn the oven to 350F and bake cookies, even though it's 105 out today.
This last one got me recently. I had the AC roaring and I was sucking down glasses of iced tea like I was going to win a prize. However, I really wanted cookies, so it was gonna happen.
In the end? Worth it. So worth it. Chinese five spice is a secret weapon in baking and let me tell you that it belongs in a cookie.
So go. Make your delicious bad decisions.
Five Spice Coconut Oatmeal Raisin Cookies
Adapted from the Vanishing Oatmeal Cookie Recipe from Quaker
1/2 cup, plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1-1/2 cup all-purpose flour
1 teaspoon Baking Soda
1 teaspoon ground cinnamon
1 teaspoon Chinese five spice
1/2 teaspoon salt
2 1/2 cups old fashioned oats
1 cup raisins
1/2 cup shredded coconut
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.