Big news

I've been putting this blog post off for a while because 1) nothing funny, exciting, dramatic, etc happened since I've baked these three batches.

Let me preface this post by saying, I spend my day teaching ELL students how to be good writers; and ironically, I feel like I'm failing right now as a writer as I didn't even proofread this, but dang it, I'm tired by the end of the day.  My days have been: up by 6, at work, teaching groups, picking up extra hours from the district testing students, off to tennis practices (yep, I was roped back into coaching) and then home by 6 at night, usually.  As a co-worker said to me; I've got to teach my left hand to grab my right hand as it's being raised to volunteer for another task.  Oh, I also applied to be the professional development coordinator at my work.  Oh, and I'm working on my thesis.  And oh, there's that other thing that's making me exhausted as well, 14 weeks pregnant with an 18 month old boy who seems to have taken all the energy.

#165 Chocolate Chip Oatmeal Cookies
Labor Day Weekend:
It was a really fantastic weekend.  Beautiful weather, a bit on the cooler side; which I actually prefer so there doesn't feel like there's pressure to get in the water and play outside all day.  We played games (we're loving Ticket to Ride right now), played tennis, had fires, caught frogs - really fantastic - other than of course the huge fight I had with my brother about pizza.  It doesn't seem to matter how old we get does it, when you're around your siblings, doesn't it seem that we all naturally take on that role that we always had growing up.  Although I totally blame this fight on pregnancy hormones and the fact that my brother's a turd (I'm so not taking all the blame).

Anyways, the cookie: amazing!  I think the secret ingredient is the vanilla pudding, although Mike's been doing the grocery shopping and he claims the grocery store did not have any vanilla pudding, so he bought french vanilla pudding - I used it, it didn't ruin it, so who knows, maybe that's what made them great.

Chocolate Chip Oatmeal Cookie
1 cup butter, softened                                         1-1/2 cup flour
3/4 cup sugar                                                    1 pkg (3.4 oz) instant vanilla pudding mix
3/4 cup brown sugar                                           1 tsp baking soda
2 eggs                                                                  1 tsp salt
1 tsp vanilla extract                                             2 cups semisweet chocolate chips
3 cups quick cooking oats         1 cup chopped nuts (though I did not include these as I didn't have any)

In a large bowl, cream butter and sugars until light and fluffy.  Beat in eggs and vanilla.  Combine the oats, flour, pudding mix, baking soda and salt; gradually add to creamed mixture and mix well.  Stir in chocolate chips and nuts.

Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets.  Bake at 375 for 10-12 minutes or until lightly browned.  Remove to wire racks.

#166 Frosted Brown Sugar Cookies
Remember the neighborhood I live in that I told you about last post?  It really is a great neighborhood.  A Lydia Lady (that's the name of the group that gets together) cleaned out her garage and asked me if I would like a few of her boys' old riding toys.  She gave us a nice pedal car and a small bike (for when Joey gets bigger).

So that was way back in July or August.  I made a batch around then and was going to give her some of those as a thank you, but they got eaten.  Then I figured, well, I'll have another batch soon I can give her some.  Here it is September, and I hadn't thanked her yet. And of course the longer you wait to thank someone, the bigger the gesture needs to be I feel.  So, this batch got made for her.


Frosted Brown Sugar Cookie:
1/2 cup butter, softened                                   Brown Sugar Frosting
1 cup brown sugar                                          1/4 cup butter
1 egg                                                                1/2 cup brown sugar
1/2 cup sour cream                                          2 tbs milk
1-3/4 cup flour                                                  1 cup confectioners' sugar
1/2 tsp baking soda
1/4 tsp salt

In a small bowl, cream butter and brown sugar until light and fluffy.  Beat in egg and sour cream.  Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.  

Drop by tablespoonfuls 2 in apart onto greased baking sheets.  Bake at 375 for 9-11 minutes or until golden brown.  Remove to wire racks to cool completely.

For frosting, in a small saucepan, melt butter over low hear; add brown sugar.  Cook and stir for 2 minutes.  Gradually add the milk.  Bring to a boil, stirring constantly.  Remove from the heat.  Stir in confectioners' sugar.  Cool for 20-30 minutes.  Frost cookies.

#167 Brown Sugar Icebox Cookies
Not sure what's with the brown sugar theme here.  If you're going to make all these cookies, I suggest you buy your brown sugar in bulk at Costco - those big bags last me about the same amount of time that a regular bag does for the regular person.  Well, I'm not sure how long a regular bag lasts a regular person; because if regular people don't bake much, they may never use all their brown sugar up before it gets hard and gross.

Mike's Uncle John had to have some surgery; kind of major stuff since he had to be in ICU for a few days.  This Uncle is a pretty fun and entertaining guy and I think is one of Mike's favorite Uncles - I know that because Mike actually went to the store on his own to buy a get well card.  I'll try not to take it personally that I didn't get so much as a how ya doin? after I gave birth to our son, but whatever.  So yeah, that's who these cookies are for.

Brown Sugar Icebox Cookies (they're pretty good, for a non-chocolate cookie)
1/2 cup butter, softened                                         1-3/4 cup flour
1 cup brown sugar                                                1/2 tsp baking soda
1 egg                                                                    1/4 tsp salt
1 tsp vanilla extract                                              2/3 cup chopped pecans OR flaked coconut

In a large mixing bowl, cream the butter and brown sugar until light and fluffy.  Beat in egg and vanilla.  Combine the flour, baking soda and salt; gradually add to cream mixture.  Fold in pecans or coconut (we used coconut since Mike claimed the grocery store didn't have pecans either).  Shape the dough into two rolls; wrap each in plastic wrap.  Refrigerate for 4 hours or overnight.

Unwrap and cut into 1/4 in. slices.  Place 2 in. apart on ungreased baking sheets.  Bake at 375 for 7-10 minutes or until set.  Remove to wire racks to cool.