It’s not often that a lazy Saturday morning comes our way. I didn’t go for a run, I didn’t clean or organize. Noah and I watched movies, baked cookies and enjoyed watching our newly hatched butterflies. It was a nice day.
We gathered up all the necessary ingredients for Martha Stewart’s Chewy Oatmeal Raisin Cookies. Being three, my son was all about making the cookies himself. Luckily he was patient enough to let me help him, just a little.
The recipe calls for the usual suspects: flour, sugar (granulated and brown), salt, cinnamon, baking powder, baking soda, vanilla extract, eggs, butter, milk, oats and raisins. One thing I’d mention ahead of time is that this recipe asks that you refrigerate the batter for at least 2 hours before baking. I didn’t read until the moment I had to break the news to Noah. Not a happy moment. Once you are done letting it cool in the refrigerator, spoon the batter into little balls on a baking sheet. I’m partial to Silpat (thanks to my friend Lindsey). Then bake for 16-18 min. Let the little guys cool on a wire rack to cool serve.
Luckily, I was able to bake them while Noah took a nap (and snap a few photos). He awoke to the delicious aroma of freshly baked cookies sprinkled with cinnamon, powdered sugar and love from mommy.
These are the experiences I will cherish and think back on when my son is grown. When he doesn’t pull on my shirt to come play with him and I don’t have to bribe him to finish his green vegetables or use the bathroom before we leave the house. I know one day all I’ll wish for is that he’d cry for me to lay next to him because he can’t sleep.
I am admittedly a person that has a hard time living in the moment. I love to plan and dream of all that lies ahead. However, my little boy teaches me how to let go of the past and not get anxious about the future. He teaches me to just be and maybe make some cookies.
Now that Noah goes to school, I’ve already participated in two bake sales. Don’t get me wrong, if you know me, I love to bake. However, I’m low on time lately so I really wanted something easy, fun and of course yummy. My baked item of choice? Classic Rice Krispie Treats, but with a twist. I made what I’m calling, Krispie Pops.
- 6 cups of Rice Krispies
- 40 Marshmallows (one bag of the standard size)
- 3 tablespoons of butter or margarine
- Heat the butter/margarine with marshmallows in either in a large bowl in the microwave for 3 min or in a large saucepan until melted.
- Add the Rice Krispies, I suggest slowly (yeah made a mess on the floor with a bowl a bit too small).
- Stir until coated and add to a greased pan based on your desired thickness.
- Now, regular square-style treats are great but I wanted to shake it up and really wow those little 2 and 3-year old kiddos…
- After mixing the krispies into the bowl, I placed it lightly into a pan to let it cool a little so they would be easier to handle rather than stick to everything.
- Once cooled slightly, not too cool, I formed them into little balls about 1 1/2″ diameters wide. I dipped the top of the ball in sugared sprinkles and let cool a bit more.
- Once all the balls were dipped and cooled, I added the stick and placed each one in a plastic treat bag and tied a ribbon.
I suggest grabbing the little treat bags that come with pre-cut ribbon and sticks from either the grocery store or Michael’s. Makes life easy.
Oh yeah, you get to scoop up whatever is left in that bowl. Purely for taste testing of course.
I’m a sucker for a sandwich. BLT, PB&J, cookie… I love them all. So when my family plans our Hanukkah party and says IF I want to bring dessert to go for it. I say YES and I’ll bring cookie sandwiches!
I broke out my fantastic cookie press (Hanukkah gift from my husband last year) and whipped up about 3 dozen vanilla spritz goodness with the recipe from this post.
For the center of my cookies, I opted for a mix of Nutella, melted chocolate and vanilla frosting. My favorite was definitely the Nutella.
For a little festive sparkle, I placed a dollop of either Nutella or vanilla frosting on the top and dipped in sugar.
If you don’t have a cookie press or don’t want to make spritz cookies, then just make a batch of sugar cookies. A simple rounded shape works best and you’ll be well on your way to cookie sandwich heaven.
Like many other parents with young children, my husband and I live with a cookie monster. So in order to keep him happy but still provide a slightly healthy cookie option, I decided to whip up some oatmeal raisin cookies last weekend. I am proud to say he liked these cookies more than the ones my husband recently brought home from the amazing bakery in our neighborhood that’s been in business for over 54 years…
Here is the recipe. Pretty classic with the usual suspects: oats, raisins, butter, sugar, salt, baking soda, salt cinnamon and vanilla extract. The one thing I will say is that I ran out of baking soda so I used baking powder. I failed to realize that although it is OK to substitute baking powder when you need baking soda BUT you need to use 2 to 3 times more… So I think my cookies were a little less fluffy than they maybe could have been. Still tasty though.