I love to cook. I love to bake. I am one of those rare people that likes to do both. I seldom meet people who like to do both, they claim to be only bakers or only cooks. However, cooking while three boys are vying for my attention isn’t always pleasant.
Luckily, my kids have learned that my hour (or less) from 5-6pm is cooking time. They realize that the fight over the same piece of lego is going to result in that piece being placed on a shelf for the time being or that I have decided that is it time for them to work on conflict management and ignore them until someone is crying for reals. If we owned a parrot, I think its most used phrase would be “use your words, not you hands (or any other body parts)”.
There are numerous times that one of the boys will ask to help and I will admit that I inwardly groan when he asks. It is such a hassle trying to move around the chair that they have pushed up to the island or watch them pour half the cup of flour on the counter instead of in the bowl. Lately they have taken to wanting to crack the eggs, which is just asking for crunchy shell-filled treats.
However, there is joy in cooking with them. They get to see my love for cooking or baking. They will actually eat a dish that isn’t separated based on food group if they help make it. But, most of all, I love the smile they give know that they helped. Oh, and they love when they get to lick the bowl after making a sweet treat.
This is my go-to cookie recipe. I love soft cookies with a slight crisp outer edge. These cookies meet these requirements. They are perfect warm out of the oven or even s
traight out of the freezer. I adapted the recipe from a recipe in the Better Homes and Garden’s Cooking for Two recipebook.
I had two little helpers with me while making this batch. You can see their little hands doing the most important part: pouring in the chocolate chips. They like the finishing moment the best… licking the beater.
I always cook my cookies on a stone pan. It is nearly impossible to burn your cookies with a stone pan. The more you use a stone pan, the darker it becomes. As you can see, mine is well-seasoned and even has a chip from where the hubby grabbed it too forcefully. These pans are breakable, but I would replace mine in a heartbeat if it broke completely. The one pictured above is the pampered chef pan, but you can get them elsewhere.
Cooking tip: the stone takes a bit of time to warm up, so my first batch of cookies usually take 2-3 more minutes.
Printable version: Chocolate Chip Oatmeal Cookies recipe
Now I just have to limit myself to one a day…nom nom…
Hi, my name is Melissa Macauley and I decided to plunge into the art of blogging, particularly the art of sharing great food through a blog. I am super excited to share delicious recipes and excerpts from my life of raising three hungry boys. When I envision their teen years, I see myself in front of the stove very often. Hopefully, one or more of them will be standing next to me learning to create masterpieces of their own. Okay, maybe not always masterpieces, but something that is able to satiate their appetites.