Caramel Apple Oatmeal Cookies Making room

Since children have begun their progress towards adulthood, it seems that the stuff of babyhood has fallen by the wayside, and by stuff, I actually mean THE PHYSICAL stuff that babies need.  Ive been fortunate to have two younger brothers on whom I can unload many of the trappings of babyhood like clothes, toys, furniture and books, and what has long been in storage in our random "spare room" has slowly, but surely, been taken to Brothers homes for use by their children.

The space where much of this stuff has been stored is slowly opening up.  It is a really random room in our house, originally designed to be some sort of open landing called a "library" but the previous owner decided to close it up and create an actual room.  I use the term room, quite loosely for it is a strangely shaped room,  much longer than it is wide and the kicker of it is that there is no heat in this room.  There is, however two beautiful windows, one which overlooks into our neighbors backyard, and the other which looks out onto the street.  

As I began the insane process of sorting through clothes, organizing books, and folding bedding, it became clear to me that this space DESERVED to be used for something more than random storage.  In a lightbulb moment, I decided that this space should be an office for Husband, that the natural light and space would be a welcome, cozy (albeit cold), space for Husband to spread out and do his manly things like work.  Suddenly in a fit of activity, with Daughters help, we began the process of super organization and I soon could envision this wonderful room for Husband.

When Husband heard of my plan on the phone, he didnt seem all that happy.  His exact words were, "You hole yourself in your office all the time and now you want me to hole myself up in a separate space?"  I tried to explain to him the importance of his space, with his files, and his stuff, and how awesome it would be for him to have a room where he could snack by the computer (I hate the snacking he does in bed as he works) and maybe we could put up a flat screen TV in the new office that only he could watch.  Husband continued to protest that he didnt need his own space, and that in fact, hed much prefer to be with me in my office, if that is where I would hole myself up at the end of the day.

Truthfully, I love my messy office/classroom.  Its messy with the activity of students; my desk is always covered with some sort of something that Im working on and there are books everywhere. However, my comfy office chair and this chaotic space is where I like to be.  At the end of the day, after pushing and fighting and teaching and mothering and cooking, I like my own private space.  I like to be alone. I like to stare into the computer and just be solitary.  I like to unwind here.  But upon hearing Husbands protests of not needing his own space, I realize that maybe I just need to make room for him in my space.  I shouldnt be in a hurry to enclose him in a separate space just so I can have my own (which by the way, was not my original intent) and instead, I should find a small corner, in my already too crowded office for him to have space.  I need to learn to make room.

If you think youve had every single cookie recipe that there is to have, I beg to differ.  Make room.  This cookie deserves a spot in your rotation.  The texture is something unique and different and the flavor - its a bit of retro with the caramel and the apple.  

Caramel Apple Oatmeal Cookies

Makes 5 dozen

Ingredients

2 sticks of butter, room temperature

1 cup brown sugar

½ cup white sugar

1 egg

1 teaspoon vanilla extract

2 cups flour

½ teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon kosher salt

1 cup old-fashioned oats

1 cup rice crispies (I like Trader Joe’s brand)

1 ¼ cups chopped dried apples

1 ¼ cups caramel bits (Kraft brand)

Method

Combine the butter and both sugars in the bowl  (either in a stand mixer or in a bowl where you can use a hand mixer) and cream on medium high for 2 to 3 minutes.   Scrape down the sides of the bowl, add the egg and vanilla and beat until all ingredients are mixed together, another 3 to 4 minutes.

Reduce speed to low, and add flour, baking powder, baking soda, and salt.  Beat until just mixed, about 1 minute.

Add oats, crispies, apples, and caramel bits and mix until just blended.  

At this point, you can simply wrap the dough in plastic wrap and refrigerate it until need.  OR you can go ahead and bake them off.

When you are ready to bake, preheat oven to 375.  Line baking sheets with parchment paper.  Scoop tablespoon scoops and lay them about 2 inches apart on your baking sheet.  Bake for 10-12 minutes, until cookies are golden and firmed up.

Allow cookies to cool in pan for 5 minutes, before removing them to a cooling rack.  Enjoy.  

Printable recipe

Im making room in lots of different ways.

I bought mine at Target.  One bag was 96 cents.  This is WAY MORE expensive.

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Caramel Pretzel Cookies Whom do you thank during the holidays

When best friend CY began teaching, I pulled her aside, and told her, "When the holidays come, every single year, make sure you remember the custodian as well as the secretaries of your school. Your remembering them during the holidays is important.  Show them your appreciation."

This was a lesson I learned when I was teaching - the importance of appreciation those who help you all year long. And when the holidays come now, as I am a mother of three children, lets just say that the list of people to whom I have to present some sort of thank you to is an insane list and one that doesnt get smaller.   Perhaps next year it may shrink a little as Son and Daughters will hopefully be at the same school, but one can never be completely sure.

But with the lists so long, and money only able to go so far, I have to be economical while covering a wide base of gift recipients.  This year I opted to go with small boxes of homemade cookies and a $5 Starbucks card to all the teachers (more than 30 of them) who work with Son and Daughters in any sort of capacity.  I also thank the secretaries and office staff at both schools and I also remember the wonderful woman who is the office manager at the music school.  People dont forget your appreciation for their efforts.  I guarantee it.  In fact, when I handed the music school office manager my small token of appreciation this year, she said, "I wondered this morning, who might give me a present and I knew that you would."  She remembers that I appreciate her.

And I do.  To all the teachers who have touched my childs life, thank you.  Thank you to all those who serve them in the classroom, as their tutors, teachers, mentors, models - all the wonderful things you give to my children, from the bottom of my heart I truly thank you for your kind service and your work for them.  Even though my gift is not big, nor extravagant, nor expensive, know that I give it to you because I know, and appreciate all that you do.

This is my cookie of choice to give this year.  Im a little bit addicted to them.  I love the combination of salty and sweet and chewy and crispy.  Everyone that Ive given them to thus far say that they are delicious, and yes, I will be entering them in a contest in hopes that I WIN!  But winning aside, these are a deliciously scrumptious cookie and one, if you present them to the people who deserve it, will go very much appreciated.

Happy Holidays all!

Caramel Pretzel Cookies
Makes 5 dozen

Ingredients
2 sticks of butter, room temperature
1 ? cups brown sugar
1 egg
1 teaspoon vanilla extract
2 cups flour
½ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
½ cup old-fashioned oats
1 ½ cups caramel bits (or regular caramels, unwrapped and cut into bits)
2 cups mini pretzel twists, left whole

Method
Combine the butter and sugar in the bowl  (either in a stand mixer or in a bowl where you can use a hand mixer) and cream on medium high for 2 to 3 minutes.   Scrape down the sides of the bowl, add the egg and vanilla and beat until all ingredients are mixed together, another 3 to 4 minutes.

Reduce speed to low, and add flour, baking powder, baking soda, and salt.  Beat until just mixed, about 1 minute.

Add oats and caramel, and mix until just blended.  Finally, add pretzels and allow them to be mixed in.  Do not over mix, or you will completely crush the pretzels.  (A few large chunks are rather nice.)

You can wrap the dough up, refrigerate and bake another day or bake immediately..

When you are ready to bake, preheat oven to 375.  Line baking sheets with parchment paper.  Scoop tablespoon scoops and lay them about 2 inches apart on your baking sheet.  Bake for 10-12 minutes, until cookies are golden and firmed up.

Allow cookies to cool in pan for 5 minutes, before removing them to a cooling rack.  Enjoy.

Printable recipe

I bought my package for $2.54 and this is a set of 12 is cheaper than what I bought.  But youll be using these all up if you make these cookies several times.

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Pretzel Toffee Cookies How much is too much

For JEL, HKL, SH - who have all been training me to say NO.

I think that when God designed me, He left me with a huge gap where the word "NO" should have been.  I have no problem saying the word NO to my children.  "No more sugar" or "No more books" or "No more play time" or "No more snacks" but the word NO when someone asks me for help is something that I still struggle with as a 40 year old (almost 41, gulp) woman.

If a friend, family member, or even an acquaintance asks me to do something - I find it extremely hard to say no. This is in light of the fact that Im raising three kids, work part time, write a food blog and serve at my church.  Requests for things come flying in and I cannot squeeze the word "NO" out.  This is a flaw that a great number of my friends and family have been berating me for for a long, long, long time, and one friend even went as far as writing me scripts so that I could practice telling someone "no."

But I HATE disappointing people.  I hate the look of "OH NO" on their faces when I tell them that I cant do something that they need me to do.  I dont like feeling that Im incapable of doing something that people are asking me to do.  I like feeling super capable, extra energetic, and extremely hardworking that I can handle it all.

On top of it all, I also cannot do anything halfway.  If you ask me to do something, I go all out.  As my friend SH says, "When you want something done, give it to a busy person" which is always her comment when she sees me taking on the next huge thing, whether it be offering to grade papers for a teacher or making a ton of food for a school event.  I keep saying yes, I keep going all out, and I just cant stop it.

Its pretty pathetic.  I exhausted myself this past May and June with the sheer number of commitments I took on and was determined to finish.  I even found myself offering to do EXTRA things (WHY JOANNE WHY) just to prove that I could.  And the end result was that Husband and Children suffered immensely.  My own inability to take a stand, to set boundaries, to build walls to protect my sanity meant that Family suffered.  I yelled, I screeched, I demanded, and I was generally an extremely awful person to be around.  There wasnt enough of anything to keep me calm, and I took it out on Family.

These days Ive been put in more than a number of awkward positions with requests.  But I learned my lesson in May and June that it isnt my job to do everything for everyone.  I do have a commitment and an obligation to Family first, before I take on the rest of the world.  Its not that I dont want to be helpful, because I want to be helpful.  Its not that I dont want to be giving either, but I want to have a sense of space in my life that is whole and not constantly being chopped into little pieces because of the demands of the outside world.  

So heres to a few awkward moments as I learn to set boundaries.  Heres to having space that is not invaded by my incessant need to please others.  Heres to learning to say "No" and not feeling bad about it.  In a toast to my new hopefully found independence from saying "Yes" -I give you Pretzel Toffee Cookie.  Its pretty hard for me to say "NO" to this cookie, but I think its okay in this context.  The cookie doesnt take time from my family, nor does it threaten to put a storm cloud over my head.  It does threaten to put a few pounds on my hips, so maybe I should learn to say no to this as well.  

NO.

NO.  

NO.

Okay - maybe just one more.

Pretzel Toffee Cookies
Makes 5 dozen

Ingredients
2 sticks of butter, room temperature
1 ? cups brown sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups flour
½ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
1 ½ cups semi-sweet chocolate chips
¾ cups toffee chips (like Heath or Skor)
½ cup old-fashioned oats
2 cups mini pretzel twists, left whole

Method
Combine the butter and sugar in the bowl (either in a stand mixer or in a bowl where you can use a hand mixer) and cream on medium high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla and beat until all ingredients are mixed together, another 3 to 4 minutes.

Reduce speed to low, and add flour, baking powder, baking soda, and salt. Beat until just mixed, about 1 minute.

Add chocolate chips, toffee chips and oats, and mix until just blended. Finally, add pretzels and allow them to be mixed in. Do not over mix, or you will completely crush the pretzels. (A few large chunks are rather nice.)

Now the dough needs to rest. Take cookie dough, wrap it in saran wrap, place it in a sealed plastic bag and refrigerate. You can rest it for 8 hours, but 24 hours is usually better. You want the dough firm and cold.

When you are ready to bake, preheat oven to 375. Line baking sheets with parchment paper. Scoop tablespoon scoops and lay them about 2 inches apart on your baking sheet. Bake for 10-12 minutes, until cookies are golden and firmed up.

Allow cookies to cool in pan for 5 minutes, before removing them to a cooling rack. Enjoy. These do make fabulous ice cream sandwiches for the record.

Printable recipe

No, no, no.  I just cant.  I cant eat these entire stack in one bite.

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Childhood Chocolate Chip Cookies When the color of your childhood changes

For my friend JHP - it isnt good-bye.

Ive actually been trying to write this post for over three weeks, but havent had the words.  Ive also not had the time, but I think if I had the words, I would have made the time.  But finally, tonight, Ive given myself the time and space to try and put down in words some thoughts that have been rattling around in my head, with no words to describe them.

Im not a good-enough word smith to put together eloquently the feelings that need to be represented, words to describe what it is like to experience the death of a childhood friend.  There is this profound emptiness that comes over the once full memories of childhood and a change in the color of those memories.  What were steady, consistent, innocent memories suddenly change and become different, more faded and less bright.  My friends and I lost a bit of our childhood in the death of our friend - not that the memories changed, but the innocent feelings about those memories are less so. 

A few of us have been sharing childhood pictures of us, some Halloween, some church retreats, and seeing her present in those photographs pinches my heart because even though she is still in the photographs and our memory, she isnt here on earth.  Its almost like the pictures lie to me - that she existed, but no longer so.  Wrestling with that, with her absence on this planet, is not something that I ever imagined doing.  She left, too quick, too soon, before I was ready.  I do have my reassurance that she is with our Heavenly Creator and Father and that finally her body is at peace.  We will meet again in heaven, and for that knowledge, I am grateful.

My friend loved cookies.  She loved chocolate chip cookies.  And Ive made this particular permutation of cookie 11 times since her passing.  It was my own way to grieve I guess, a way for me to feel closer to someone who has gone, a way for me to feel better, to taste sweet innocence again, to share cookies with those whom I love.  Maybe its my desire to master something of my childhood, to slip back into the past memories, but whatever the reason, I made them each time thinking of my friend.  They are rich, sweet, crumbly, the stuff of childhood.

JHP - When I get to heaven, make sure you pretend to like these cookies.

Childhood Chocolate Chip Cookies
Makes 4 dozen

Ingredients
2 ½ cups all purpose flour
½  teaspoon baking soda
½ teaspoon baking powder
½  teaspoon kosher salt
8 ounces (2 sticks) room temperature butter
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg
2 cups semi-sweet chocolate chips

Method
Position rack into center of oven.  Preheat oven to 375

In a small bowl, whisk together flour, baking powder, baking soda and salt.  Set aside.

In the bowl of a stand mixer fitted with the paddle, beat butter until fairly smooth.  Add both sugars and beat until well combined, then beat for a few minutes until mixture is light and creamy.  Scrape down sides of the bowl.  Add egg beating and scraping the bowl as necessary.  Add dry ingredients and mix on low speed to combine.  Mix in chocolate.

The dough or shaped cookies can be refrigerated, well wrapped, for up to 5 days or frozen for 2 weeks.  Freeze shaped cookies on the baking sheets until firm, then transfer to freezer containers.  (Defrost frozen cookies overnight in the refrigerator before baking.)

Using about 2 level tablespoons per cookie, shape dough into balls.  Arrange cookies on pan, and using the pal of your hand, slightly smoosh them down so they will spread.  Bake for 12 minutes or until tops are firm and the edges golden brown.

Serve warm.  Or cold.  Or with a cold glass of milk.

Printable recipe

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Whole Wheat Brown Butter Chocolate Chip Cookies The fingerprints we miss

The other day, I overheard Daughter #2 saying to Daughter #1, "Im only going to have one kid. More than that is just too many."

I quickly whipped my head around and asked, "What do you mean?"

"Mommy.  You always tell us that three kids is a lot of work," she stated.  

I asked, "Do you think Mommy doesnt like having three kids?"

"You always say three is hard work so Im only having one," and she walked off.

After she left, I wondered what decisions she would make for her future life based on her current one.  I grew up with two brothers (younger) and had in my head that I definitely wanted an older brother and that I wanted my kids to have an older brother.  As we all know, this did not happen.

I wonder how many of my actions will determine their actions.  I wonder how many of my own choices help them decide their own.  Im curious to see if Children take on the strongest parts of my personality - my activist side, my cooking side, my writing side...my baking side.

I do know that these cookies caused a major stir in the house because of the smell of brown butter.  Daughter #2 has never been one to INSIST on eating a cookie after Ive told her that one is enough but this particular bunch has her all worked up.  She came home from school today after I had baked a bunch for the teachers and danced around the kitchen saying, "But I want one SOOO BAD!"  I told her no and to eat her fruit and her crackers for snack.  I heard her mutter later, "When Im a mom, Im just going to bake and eat them all."  Hmm....not sure about my influence on this point.

The trickier part of these cookies are making brown butter.   (For a great tutorial, check out this post on Simply Recipes.) After that, there is nothing different from a regular cookie making trek except for the use of whole wheat flour.  Before you tell me that youre not interested in a whole wheat cookie, let me assure you that no one will know and no one can tell.  Theyll only wonder what makes this cookie so special. I love it because the whole wheat gives a thicker, less "spread out" texture and toasted flavor of whole wheat provides an extra interesting note to this killer cookie.

Whole Wheat Brown Butter Chocolate Chip Cookies

adapted from Good to the Grain by Kim Boyce
Makes 5 dozen

Ingredients
16 tablespoons (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
3 cups whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 ½ cups semi-sweet chocolate chips

Method
Make brown butter.  Heat a heavy pot or skillet over medium heat and add butter pieces.  Whisk frequently to ensure even melting of the butter. After about 5 to 6 minutes of melting, the butter will foam up and subside.  At this point, watch the butter carefully to see if the bottom of the pan is becoming covered in brown specks and the color of the butter has turned from yellow to warm brown.  The difference between brown butter and burnt butter (which is used in other recipes) is about 15 seconds. Once the pan bottom has golden specks, remove butter from heat and set aside to cool for about 2 hours.

 Whisk together flour,  baking powder, baking soda and salt into a mixing bowl.  Set aside until needed.

Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.

Combine the browned butter and sugars in the bowl of a stand mixer or hand-held electric mixer; beat on low speed for about 1 minute until just mixed . Add the eggs, one at a time, mixing to incorporate after each addition, then add the vanilla extract.  Scrape sides of the bowl.  

Add the flour mixture and mix slowly until just combined.  The dough will be stiff.  Add chocolate chips and mix until chocolate chips are incorporated throughout the dough.   Scoop cookies however you normally like; I use a tablespoon scoop.   Make sure to lightly press down the tops of the cookies so that they have a chance to spread out evenly and nicely.

Bake for 16 minutes, until golden brown and the flavor of nutty brown butter fills your home.

Serve warm  or cool.

Printable recipe

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Brown Butter Whole Wheat Oatmeal Cranberry Cookies New friends in old places

For SN - and our budding friendship

It takes a long time for me to build a friendship.  Im mostly friendly to a lot of people but I dont open myself up to a lot of friends.  Im incredibly slow to warm up and it takes me a while to be ready to get to know new faces.  But when I do open up, the excitement I feel from opening my life up to another person to have fun with, share my life with and grow old with makes me giddy. Its similar to that feeling that you have when romance first begins - the excitement of seeing that persons face and wondering what he or she will say next.   (Husband - of course you still have my romantic spark and adoration, but this is different.)

In the last few weeks Ive gotten to know another mom from school and it turns out that although we have very little in common (except for a bit of that tiger mom roar) we totally get each other.  Shes skinny but Im not.  Im funny - and she might be a little funny.  (Im funnier for sure.)  She loves to eat more than she loves to cook and I definitely like to do both.  Im more relaxed that she is, which is very hard to believe and on any given day, youll find her volunteering at school while youll find me doing something at the gym.

But its nice, the building of new friendships.  I often forget how nice it is to open myself up to new relationships as my general shyness and fear of people overtakes me on most days.  But having a new relationship means new chances at finding someone else who is like you in your nuttiness and understands that youre not perfect, even on the best day.  I think thats what I like best about building a new relationship; the goal isnt about showing how perfect you are, but rather allowing all your imperfections to show and have the other person accept you anyways.

I made this cookie and it reminded me of new friendships.  It has a richness, a wholesomeness and a tart sweetness which pretty much epitomizes the best of friendships, dont you think?  There is a mix of whole wheat and regular flours, a hefty amount of oats and the special addition of ground flaxseed as well.  These cookies end up not being overly sweet because of the bulk of oats, flax and flour.  The texture has a bit of softness but still structurally chewy.  I love the brown butter back notes, but you can certainly NOT do it as brown butter, and simply just make them with room temperature butter.

Brown Butter Whole Wheat Oatmeal Cranberry Cookies
Serves 4 to 6

Ingredients
1 cup all purpose flour
1 cup whole wheat flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1 cup (2 sticks) butter cut into pieces - either melt and turned into brown butter or room temperature butter
1 cup light brown sugar
½ cup white sugar
2 large eggs
2 teaspoons vanilla extract
2 cups old-fashioned oats
2 cups dried cranberries
¼ cup ground flax seeds (optional)

Method
Preheat oven to 350.

Make brown butter if desired.  Heat a heavy pot or skillet over medium heat and add butter pieces.  Whisk frequently to ensure even melting of the butter. After about 5 to 6 minutes of melting, the butter will foam up and subside.  At this point, watch the butter carefully to see if the bottom of the pan is becoming covered in brown specks and the color of the butter has turned from yellow to warm brown.  The difference between brown butter and burnt butter (which is used in other recipes) is about 15 seconds.  Set aside and allow to cool for 30 minutes.

Whisk both flours, baking powder, baking soda, salt, cinnamon in another bowl set aside.

Using an electric mixer, beat brown butter (or regular butter) and brown and white sugars until light and creamy.  Add eggs one at a time, scraping down sides of bowl and beating well after each addition.  Add vanilla extract and beat again.

Reduce speed to low and add flour mixture, carefully so that flour gets mixed into dough.  When flour is just mixed, oats, cranberries, and flax seeds.

Using a tablespoon measure, scoop out dough, separating them 2 inches apart on a parchment lined cookie sheet.  Press down balls of cookie dough to help spreading process.  Bake for 15 to 18 minutes until golden brown.  Transfer to wire rack and let cool.

Printable recipe

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Brown Butter Whole Wheat Chocolate Chip Oatmeal Cookies Post it sized messages

Husband - even when you make me nuts, Im glad its you who makes me crazy.

This June, Husband and I will celebrate 12 years of marriage, and this October, well celebrate 19 years of being together.  19 years is almost half my life, and its a good chunk of time to spend with another person.  I left Parents home at age 18 and never went back, so in some ways, Ive been with Husband longer than my own parents.

This means, ahem, that we have our fights, our disagreements, our squabbles.  I accept that in any relationship, conflict and tension is par for the course, and that usually, such fights blow over.  I liken the tempers in the house to tropical storms that often are ferocious, but once over, the skies are blue and clear.

Id say that Husband and I have pretty open communication, and although Im not a "yes" wife, Im a nice wife.  I think Husband wishes I were much more of a yes wife, but hey - thats just not where I am.  Hes not a "yes" husband either, so lets just say that opportunities for mini explosions are there.

Most recently Husband has been miffed because of my continual refusal to use this cheap bolt on the front door.  We have a sturdy deadbolt (which is difficult to break in demonstrated by the lock smith who failed to open both my garage and front doors) and above that is a simple slide lock that we installed when the kids were young so that they couldnt just fling the door open.  Its still high enough that even Daughter #1 cant reach it yet.  Ive always thought of it as a way to prevent the kids from getting out and not as a way to deter people from coming in, as its not Fort Knox strong.

However, Husband insists that it needs to be bolted and time and time again, Ive forgotten/failed to slide the upper lock and this is majorly frustrating to Husband. Upon his return from work, hell walk over to the front door, see that its not bolted and come and find me and ask, "Did you see the front door lock?"

"Yeah, I locked it of course."

"BUT NOT THE TOP!  Why cant you bolt the top?"

Instead of being the good wife and saying, "Okay.  Ill try harder to remember to bolt it next time" my response continues to be, "Thats not the important one to lock. Its not going to keep anyone out."

Husband generally throws his hands up in the air and stomps off frustrated at his lack of a "yes" wife.  I know, I should, but now its become more of a way for me to torture the Husband at his expense.

Yesterday, Husband came home, noticed the unlatched top slide and called from the foyer that I hadnt slid it into place, to which I responded, "Okay okay, Ill try and remember," while keeping my fingers crossed.  However, when I went up to bed, I noticed something stuck to the door and went over to investigate.  On the door, near the lock was a small yellow post it with the words, "Lock me plz."

At first I was stunned.  A POST IT WITH INSTRUCTIONS?  However, I didnt respond, and merely went upstairs and didnt comment to husband.  Today, however, I carefully thought of what my response should be.  Clearly the doorlock is the single most annoying thing that I do, so I needed to find the single most annoying thing Husband does.  Believe me, the list was extremely long, but I wanted to keep things short and sweet.  I decided to put a post it, on the bed, and it said, "Dont eat here please."  (Husbands desire to snack in the bed has made me completely bonkers.  I cant stand it.)

Today, Husband came home from work, and I heard him bellow again about the front door "WHY ISNT IT LOCKED?  Didnt YOU SEE THE NOTE?"  I heard him go upstairs, and then I went upstairs as well and then I heard, "YOU THINK YOU ARE SO FUNNY, dont you?"

Well, ahem.  Yes I do.  Snort.

Smaller than a post-it note, with more of a message than a post-it note, with a longer lasting effect than a post-it note, are these cookies.  I basically took the Brown Butter Cranberry Cookies and switched out the cranberries for chocolate chips to see what Id get.  What I got was way better than a post it sized message. Packed with flavor, not too sweet, with complex notes and a crispy finish - these cookies are yummy.  I love the oat texture, the flax seed interest, and the chocolate richness.  Perhaps if Husband had taped one of these to the door, hed get a "yes" wife.  Im sure I wont be putting these in the bed however. Thatd just defeat the purpose of my own note.

Brown Butter Whole Wheat Oatmeal Chocolate Chip Cookies
Makes 5 dozen

Ingredients
1 cup all purpose flour
1 cup whole wheat flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1 cup (2 sticks) butter cut into pieces - either melt and turned into brown butter or room temperature butter
1 cup light brown sugar
½ cup white sugar
2 large eggs
2 teaspoons vanilla extract
2 cups old-fashioned oats
2 cups semi-sweet chocolate chips (you can also try dark choocolate or bittersweet chips)
¼ cup ground flax seeds (optional)

Method
Preheat oven to 350.

Make brown butter if desired.  Heat a heavy pot or skillet over medium heat and add butter pieces.  Whisk frequently to ensure even melting of the butter. After about 5 to 6 minutes of melting, the butter will foam up and subside.  At this point, watch the butter carefully to see if the bottom of the pan is becoming covered in brown specks and the color of the butter has turned from yellow to warm brown.  The difference between brown butter and burnt butter (which is used in other recipes) is about 15 seconds.  Set aside and allow to cool for 30 minutes.

Whisk both flours, baking powder, baking soda, salt, cinnamon in another bowl set aside.

Using an electric mixer, beat brown butter (or regular butter) and brown and white sugars until light and creamy.  Add eggs one at a time, scraping down sides of bowl and beating well after each addition.  Add vanilla extract and beat again.

Reduce speed to low and add flour mixture, carefully so that flour gets mixed into dough.  When flour is just mixed, add oats, chocolate chips, and flax seeds.

Using a tablespoon measure, scoop out dough, separating them 2 inches apart on a parchment lined cookie sheet.  Press down balls of cookie dough to help spreading process.  Bake for 15 to 18 minutes until golden brown.  Transfer to wire rack and let cool.

Printable recipe

In case you also want to leave notes for your spouse.  These colors might make such a form of communication more appealing.  

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Chocolate Brownie Cookies Sharing is more than just caring

Ive noticed a disturbing trend in recent months.  People are reluctant to share and Im not speaking about children; Im speaking about ADULTS.  Fully grown, semi-mature human beings are unwilling to share.  Of course there are things that people share too much about - their lives, their bathroom habits, the ways they like to eat their potato chips, but there are those things that we should share MORE of that people have stopped sharing.

Goodness.

Kindness.

Sound advice.

Good ideas.

I recently received a message from a woman I dont know well who messaged saying she wondered how I could willingly share my curriculum enrichment ideas with everyone on my Facebook instead of saving it for myself.  She thought it odd that Id like to SHARE some new ideas Ive had with other people, which I do in hopes that other people will find it useful.  The messaging conversation ended with her pointing out that I was taking away an "edge" that I could offer my own children in order to help other people.  I think essentially she wanted me to share with HER but not everyone else.  She wanted to pick my brain but not have my brain available to everyone.

The conversation disturbed me for a little bit but then I shrugged it off.  I know for a fact that by sharing interesting math ideas or analogy workbooks with the parents of the friends of my children that I am, in fact, HELPING my own kids.  Id like everyone to have an opportunity to elevate and challenge their thinking about teaching and learning and I know that in doing so, everyone benefits, including my own children, and not to their detriment.  (Currently the math book idea Im sharing is this one,  inexpensive and a fun way to spend time with your kids.)

Sharing IS caring.  Sharing benefits not only the recipient but the giver as well.  Sharing is far more of an exciting trend than "getting the edge" or "keeping a secret" for myself.  So with that - Im sharing this fantastic cookie recipe that has blown the minds of everyone who has eaten it.  Its a recipe that Im happy to say comes from a local SF phenomenal pastry chef, Belinda Leong, who has a stunning patisserie in the city.  The trek is well worth it and the pastries immaculately made and presented.  She shared this recipe to Food and Wine, which I made more than a few times in the past weekend, and now Im sharing it with you.  I could hoard it, keep it to myself, charge people double in order to have the honor to TASTE these babies, but I share it.  So that you can enjoy it at home.  So that you can make it at home and share with others.

These cookies are fudgy, gooey, moist, delicious, and like a brownie but in a cookie.   The major issue is timing as you have to freeze the dough in order for it to be workable in the oven, and it has to rest on cookie sheets before you move them around.  My recipe version has slight adjustments to deal with the home baker, and photos to accompany to help you along your way.

Chocolate Brownie Cookies
adapted from Food and Wine Magazine and Belinda Leong
Makes 3 dozen cookies (recipe easily doubled)

Ingredients
2 ? cups semisweet chocolate chips (or a mix of bittersweet and semisweet) (16 ozs of chocolate chips.  Most bags are 12 oz, so you’ll need a bag and ? cups more.  I use the extra large bag of semisweet from Costco.)
4 tablespoons unsalted butter (½ stick of butter)
4 large eggs, at room temperature
1 ½  cups sugar
1 teaspoon pure vanilla extract
¼ teaspoon espresso powder (optional, but really brings out the chocolate)
¼  teaspoon salt
½  cup all-purpose flour
½  teaspoon baking powder
One 12-ounce bag semisweet chocolate chips (to be folded into the chocolate cookie dough at the end)

Method
In a bowl, place 16 oz (2 ? cups of chocolate chips) and ½ stick of butter in a bowl to be set over boiling water.  Melt chocolate and butter together until smooth and uniform, about 8 minutes.  The mixture will not be runny but more thick and creamy.

In a small bowl, whisk together flour, salt, and baking powder.  Set aside.

In a bowl of an electric mixer, or with a hand mixer, on medium speed, beat together eggs and sugar until thick and pale, about 5 minutes. Add vanilla extract.  Fold in chocolate mixture.  Add espresso powder.  Carefully fold in flour mixture.  Finally add chocolate chips.  Stir carefully.  Pour mixture into a shallow dish and cover and freeze for about 1 hour. If you’d prefer to bake mixture off another day, then simply cover and place dough in the refrigerator and it will be ready to scoop after it has chilled.

Preheat oven to 350.  Line two cookie sheets with parchment paper.  Scoop 2 tablespoon-sized mounds of dough, placing them 2 inches apart on the cookie sheet.  Bake for about 10 to 12 minutes, until cookies are dry around the edges and crinkled on top.  Allow cookies to rest in baking pan for 10 minutes before removing them carefully to a cooling rack.

People will be tempted to eat them warm.  Let them.  They also taste amazing fully cooled.  If you happen to have some leftover, let them fully cool and store them in an airtight container.

Printable recipe

a completely shareable treat

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