Happy middle of the week to you, I hope you are staying toasty warm and not too snowbound in some
parts of the US. On the West coast it’s crazy to imagine as much snow as folks in New England
and surrounding areas have received!
We’ve actually had a few sunny, dry days here and I have seen the first daffodils spring up here
and there. That always gets me through the final tail end of the rainy season.
Which sometimes lasts until the beginning of JULY.
Because of all of the craziness of unpredictable February weather, I decided (I didn’t
think you would mind) that we could make cookies today.
My criteria for making cookies is as follows: It has to be one of the following days of the week, Sunday
through Saturday, they have to be easy, and they have to taste like more.
If the recipe meets all three strict criteria, this girl is making cookies.
And sometimes my kids actually choose my gluten free cookies over their usual wheat-laden
cookies that I must abstain from.
It’s no fun to eat a handful of cookies then get a gut ache and be sick for days. There are so
many gluten free ingredients these days that are readily available, so making over our favorite
recipes and modifying new ones just got that much more fabulous and fast.
Well, I just made some coffee, and if you give a girl some coffee, she going to ask for a cookie
(or perhaps more than just one)…let’s bake!
- 2 1/2 cups of gluten free flour or gluten free flour blend
- Dash of salt
- 1 tsp. baking soda
- 3/4 cup granulated sugar
- 1 cup of lightly packed brown sugar
- 1 cup of butter, softened
- 2 tsp. vanilla extract
- 2 eggs
- 12 oz of chocolate chips (I love to use a good milk chocolate chip)
- Preheat oven to 375 degrees
- In a mixing bowl combine flour, baking soda, and salt and set aside
- In another bowl mix together sugars and butter well, stir in vanilla and eggs
- Add to flour mixture and once combined fold in the chocolate chips
- Drop by rounded teaspoonfuls onto ungreased cookie sheets and bake for about
- 10 minutes or until the cookies are golden around the edges.
- Remove from oven and allow them to cool on the sheet for a few minutes before
- transferring to waxed paper or cooling racks.
- Store in an airtight container for up to a week.
- Makes about 3 dozen cookies
of you” gift for a friend, or a way to really put a smile on those little faces when they arrive home
I love how food, traditions, and even the everyday things become a bit more meaningful when
we slow down and take time to do the little things.
Like having your little baking helper by your side, maybe spilling a bit of flour on the floor when
they stir, but they are so proud of themselves.
While we have a batch of yummy cookies as the end result, it’s about so much more that that.
Here’s to baking together, making some messes, and remembering that life is more fun
when there is chocolate and people you love around you.
Until next time, love you SO!