Last weekend we went out for nachos and dessert because, well, healthy, and something shocking happened.
I couldn’t finish everything, Didn’t even want to finish everything. Couldn’t have eaten more if I tried.
I’ve officially transitioned Gavin onto bottles and, with the loss of breastfeeding, I get full again. I literally haven’t felt really, truly full for the past seven months and believe me, there have been many times I should have. It’s always a bit of a strange transition, this awareness that calories actually mean something and quantity is something to be considered. With my last son, I gained a solid 14 pounds in the two weeks after quitting breastfeeding,and it took a whole lot longer than two weeks to lose, so this time I’m trying to be a little more aware.
My sister told me she was a little sad I was done nursing since now she and her husband can’t go home and discuss the astonishing disappearing rate of food in my presence. On the bright side, maybe now they’ll have me over for dinner without fear I’ll eat them out of house and home ;)
I’ll even bring cookies.
My almost-7-year-old (seriously how did that even happen) is not, as a rule, a sweets eater. She’s always been quick to turn down cookies, cinnamon buns, even pancakes, but can never say no to a bowl of crackers of chips with all that delicious salt. So when I put one of these cookies in her lunch one day I figured she’d take it or leave it depending how hungry she was. I had made a small batch to test them out since the recipe I was going from said chilling the dough was mandatory and we all know I blacked out that portion like a swear word in a high school library book.
Oh, only my high school did that?
Anyway, two days later, she calls from the back seat of the van, Hey Mom, did you MAKE those cookies that were in my lunch a couple days ago?”
Me: Um, yes, why?
Gemma: Really? Because I LIKED them!
Well, colour me pleased. We have a cookie bond after all, and it’s a fun one, inspired by Theo’s repeated request to dump all our sprinkles into the cookie dough after he found them in his unsupervised, unsanctioned unpacking. We made them again this week, without the white chocolate chips, and they were just as popular.
PS. Mom, do you recognize that fabric under the cookies? :)
- 1 cup butter, softened to room temperature
- 1½ cups granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 3 cups all-purpose flour
- ¼ teaspoon salt
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ¾ cup sprinkles
- ½ cup white chocolate chips (optional)
- Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper or a silicone baking mat. If you don't have these, lightly grease the baking sheet.
- Cream butter and sugar with electric mixer until light and fluffy, 2-3 minutes on medium speed. Add eggs and vanilla and beat well.
- In a medium bowl, whisk together flour, salt, baking powder, baking soda, and cream of tartar. Gradually add the dry ingredients to the butter mixture, mixing well. Stir in sprinkles and chocolate chips, if using. (Or, save the chocolate chips to press into the tops of each cookie for decoration.)
- Scoop dough by generous Tablespoons and roll into balls. Place balls about 2" apart on prepared baking sheet and bake for 9 minutes (they may still look slightly underbaked, they should be just set in the middle). Keep dough in the refrigerator between batches if it's a hot day in your kitchen.
- Let baked cookies cool on baking sheet for 3 minutes before removing to cooling rack. Repeat with remaining dough.
- Cookies stay soft & fresh for up to 1 week in an airtight container at room temperature, or they freeze well for longer storage. You can also roll the dough into balls and freeze the balls to bake at a later date - frozen balls may need an additional 2-4 minutes of cooking time.
Adapted from Sally’s Baking Addiction.