I cannot believe it is the first day of school today. It is so hot here that I am still convinced it is August.
I am trying to be more organized this year since the kids are going to a new school which starts 10 minutes earlier and is now a 20 minute walk away. The old school was about a 30 second walk which I much preferred.
So in order to not have early morning freak outs about making lunches I have started to pack things like crackers, cookies and fruits for the week in individual containers so I can just toss them in. It is much faster than cursing for several minutes while looking for things to feed my kids.
One back to school staple that my kid’s cannot live with out is chocolate chip cookies. Trouble is they never last long enough to make it into their lunches. They are so delicious and chewy that no one can resist them.
This year in an effort to keep myself from being a glutton I made them and individually packed them and then tossed them in the freezer so I won’t be tempted. I take them out at the beginning of the week and I only take out one for each of the kids.
Here is the recipe:
2 cups all purpose flower
3/4 cup melted butter
1 cup brown sugar
1/2 white sugar
1 egg yolk
1/2 tsp salt
1/2 tsp baking soda
2 tsp vanilla
2 cups chocolate chips (I prefer milk chocolate)
Preheat oven to 325 degrees
Combine butter and sugars until blended
Add in the egg, egg yolk and vanilla. Mix until light and creamy
Add in your dry ingredients and mix until it just starts to cling to your mixer’s paddle. If making by hand mix until just blended.
Add in the chocolate chips and mix for a few seconds
I use a tablespoon to measure out my cookies. I do this for two reasons. First, is a perfect portion size so I can eat 6 cookies and not feel too guilty, secondly all the cookies are the same size so they bake evenly.
Bake cookies for 10-12 minutes or until they are a nice golden brown.
This recipe makes about 4 dozen cookies and is a perfect after school snack with a glass of milk.