With the girls becoming more independent each passing day, I am hyper-sensitive and aware that their little brother will be following in their footsteps soon enough. With only a few months remaining in his preschool year, I’ve been very intentional to spend as much quality time with Eli during the day. Some days we go to the YMCA to chase each other in the pool. He wears a floatie, I hold on to a noodle, and we play noodle monster as we take turns being “it.” It is one of our most favorite ways to spend time together, not to mention my way of sneaking in exercise.
Since the time he was about 18 months, we’ve also made it a point to bake together weekly. He’s so good at it now that he intuitively knows when to increase or decrease the speed when creaming the sugar and butter together. One of these days I have a feeling he will have earned a reputation for being the cookie master among his peers, and rightly so.
Last month I felt a bit sad when I had to fill out his Kindergarten registration form. I felt as though an unofficial countdown had begun. My long days with him where it’s just him and I are going to be gone next Fall. It is so very sad.
Last week when Eli asked if we could make cookies, I could not help but think we don’t have many of these kinds of days left. He asked to make chocolate chip, his favorite, and I asked if we could add peanut butter and oatmeal. A delicious compromise we both could agree on.
With the flavor similar to the famed Girl Scouts Do-Si-Do cookies, these cookies are not as sweet but none the less super good. I call these the humble-but-not-so-humble cookies because they look rather plain yet when you bite into one, they taste like a cookie someone put a lot of love and heart into.
I think I will call these Eli’s Cookies, so that way he will always think of me, his mom, when he’s long gone living independently from his parents. I know I am years away from that actually happening, but if experience has taught me anything with Abigail, time flies by so fast. Even with her, I have about 6 years until she leaves the nest. Counting down those days too because when she starts Jr. High in the Fall, I pretty much expect her to pull away from us into her own social life and interests at a rapid rate.
A mother’s work is never done, is it?
If you’re in the mood for a really good cookie that will bring you a little bit of joy today, stop what you’re doing and get baking. Maybe even inviting someone to bake with you to share the love with. Enjoy!
- 1¼ cups raw (turbinado) sugar
- ½ cup unsalted butter, softened
- ½ cup chunky peanut butter *do not use natural oily peanut butter. JIF or Skippy is good
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup old fashion oats
- 1 cup all-purpose flour
- 1 cup semi-sweet chocolate chips
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- Preheat the oven to 350 degrees F.
- Using an electric hand or stand mixer, cream the sugar, butter, peanut butter, egg, and vanilla extract until well combined.
- Add the oats, flour, chocolate chips, salt, baking soda, and baking powder.
- Mix all the ingredients until the chocolate chips are evenly distributed throughout the dough and the dough has pulled together. You should not see any visible flour.
- Using a medium (approx. 1½ tablespoons) cookie scoop, scoop mounds of cookie dough 2 inches apart on a baking sheet lined with parchment paper or a silicon mat.
- Using the bottom of a flat cup or your hand, gently flatten each mound so the cookies are approximately ¾-inch tall.
- Bake for 13-15 minutes until the cookies are golden brown on top and center is somewhat firm to the touch. Remove the cookies from the oven and set them on a heat safe counter or on top of the oven burners.
- Allow the cookies to cool on the baking sheet for 15 minutes before removing.