Navigating the aisles as if to avoid land mines, my resolve is fortified as I bypass an army of megamuffins, a coalition of bread and brie. My cart is stockpiled with weapons of mass reduction: lettuce, apples, broccoli, bananas. I’ve declared jihad on the enemy, 10 menacing pounds that invaded my body under a tasty camouflage of sweet potato fries and chocolate cream pie.

Days later, the righteous are winning. But this burn-baby-burn blitzkrieg has terrorized more than just the caloric refugees encamped around my waistline. I’m a bit shell-shocked, worn down by this uncivil war. There are rumbles of an insurgency.

Faint, at first, then louder.

My stomach growls the fierce battle cry of the starved and oppressed.

Cookies are always the first casualty. I throw open the cupboards, searching for Stella D’Oros, Milanos, even innocent Oreos, but all that’s left to pillage are a few Fig Newtons. With a twinge of regret, I remember inhaling the Double Stufs. It was a pre-emptive strike, a final act of junk-food genocide.

Yet I remain undeterred in my quest to conquer some carbs. My kitchen is an armory of everything necessary for a late-night baking rebellion. Several varieties of flours and sugars are stashed next to fresh reserves of baking powder and soda. Potent extracts – anise, orange, almond, lemon, vanilla- are lined up, in formation, ready for action. Hidden behind them is the secret arsenal of overpriced baking chocolates, bought on the black market and smuggled through customs. Victory is never cheap and always shrouded in subterfuge.

I preheat the oven, and make the final preparations for attack.

My mouth waters, anticipating the sweet, sweet spoils of war.

Chocolate Cranberry Oatmeal Cookies

1 cup flour

1/2 teaspoon baking soda

1/4 teaspoon salt

10 tablespoons (1 1/4 sticks) unsalted butter, softened

1/2 cup sugar

1/2 cup light brown sugar

1 large egg

1 teaspoon vanilla extract

1 to 2 teaspoons orange zest

1 cup old-fashioned oats

1 cup dark chocolate chips

1 cup dried cranberries

Preheat oven to 350?F. Combine flour, baking soda, and salt. In a large bowl, beat together butter, sugar and brown sugar. Beat in egg, vanilla and zest. Gradually add flour mixture and oats and mix until blended. Stir in chocolate chips and cranberries.

Drop batter by tablespoonfuls onto ungreased sheets, about 2 inches apart. Bake cookies for about 12-15 minutes, or until edges are golden brown. After letting cookies cool on sheets for about 5 minutes, transfer to rack and let cool completely.