Today, I failed at a simple Maturnal obligation.
Taking the yearly picture of the children together, before they leave home on the first day of school.
In my defense, it was a bit crazy here that early in the morning, having the ability to sleep much later all summer, we did.
So they departed for, as my first born coins it “My first last day of pre-college school”.
And I forgot the picture.
The only way to make it up to them, although they did not notice the lack of picture taking, was to make cookies.
Sure, soothe them with food. Or rather, me.
So first day of last day of pre-college school cookies they are.
Tomorrow, I will get out my camera and pretend that it is the first day of school.
I am sure when we see these photo’s years from now, no one will remember or remark on my lack of Maternal Prepareness.
- 2 cups peanut butter, smooth or crunchy
- 1 cup dark brown sugar
- 2 tsp vanilla
- 4 eggs, room temperature
- 1 1/2 cups gluten free rolled oats
- 2 tsp baking soda
- 1 cup dark chocolate chips
- 1/2 tsp salt, omit if your peanut butter contains salt
Heat oven to 350 degrees. Line baking sheets with parchment paper.
Using stand mixer or hand held blend peanut butter, brown sugar, eggs and vanilla until smooth approx 3-4 mins.
In the meantime in smaller bowl mix oats with baking soda and salt if using.
Add to peanut butter mixture and blend well, fold in chocolate chips.
Drop by tablespoon onto baking sheet and bake 10-12 mins.
Or until nicely browned around the edges, middle will still be a bit soft.
Remove from oven cool and set slightly then place on wire rack to cool completely.