much better

I made chocolate chip cookies this morning to ensure myself a good day. Nice planning, no?
Not much that a big plate of cookies and a cold glass of milk can't fix.








I woke up feeling better ( I sound worse, but I feel better... don't you hate that?).
Savannah's voice is better and she said her throat was better. She actually ate today, so that's good.
And the kids played all morning without fighting once. That is a miracle.
I did three loads of laundry, straightened up my closet, went through both kids' closets to weed out small clothes, vacuumed, baked cookies, made lunch and cleaned up the kitchen... all before noon today. I think I had forgotten how much one can accomplish without sick whining fighting kids in your face all morning.
Much better day.

I was pouring Sawyer's cereal this morning when I noticed a new recipe on his Rice Milk carton. He normally just drinks the original flavor, but I grabbed the vanilla when I last went to the store as they were out of the usual. I know not everyone has rice milk on hand, but I know my mom and Ryan's mom sometimes do, as well as Ryan's sister (you could also use soy milk or almond milk maybe?). So I thought I'd share this new recipe that caught my eye this morning... it sounded super simple with no eggs and not much sugar (no sugar at all really -- maple syrup instead. Mmmm...), so I decided to whip them up real quick. And they were really quick. I think from start to finish these babies were all done and cooling on the rack in about 25 minutes.

Chip Cookies

• 1 cup whole wheat flour
• 1 cup unbleached white flour
• 3/4 cup maple syrup
• 1 tsp. vanilla
• 3/4 cup carob or chocolate chips
• 1/2 cup Rice Dream Classic Original or Vanilla
• 1/2 cup canola oil
• 1 Tbs. baking powder
• 1/2 cup chopped walnuts or pecans
  

Preheat oven to 350. Mix all ingredients in a large bowl. Drop by scoop or spoon onto a lightly oiled cookie sheet. Makes 12 large cookies or 3 dozen small cookies.
Bake 10 - 12 minutes (depending on size) until edges begin to brown.

I didn't have real Maple Syrup, so I *cringe* used Mrs. Butterworths. I think I read that using the maple syrup instead of sugar makes them more moist inside and helps them brown faster on the outside. These definitely taste different than the traditional chocolate chip cookie; they are a bit on the bland side, more "earthy" than I usually care for, but actually leave a great aftertaste. They're really dense and filling. And maybe it's just the taste difference, but they seem a little healthier. I think with real maple syrup they would be pretty yummy.

I think this weekend I'm going to make pumpkin cookies. Or gingersnaps. Something fall-ish to will the autumn weather here... Something to make the house small all warm and spicy... I can stay inside and pretend that it's a crisp fall day instead of 90 degrees outside.

What's your favorite cookie recipe?
Share, share!