I want to be in all senses of the words, All. Things. Mama.
As far back as I can remember I've wanted to be a mom, not just any mom, but the mom that stays home with her kids full time. The mom who loves even when she is not loved back, who can't breathe without thinking of her kids first. The mom who loves teaching, playing, cooking, baking, laughing, and kissing owies. The mom who is ALL THINGS MAMA. My husband and I scrimp so that dream can be fulfilled. Being a mom is not part time for me. It is something that has captured my heart. All of the going ons of my life start with thoughts of my kids. My kids consume my love and my life and I allow it because, with God's help they are the essence of what makes me a mother. This is me...

kids: the reason for moms

kids: the reason for moms

Friday, November 5, 2010

On a happy note...

I baked cookies (from scratch) for the first time in a couple months this week.  This may not sound "oh so happy note worthy" to you, but this used to be a weekly thing for me. Yes, I would make chocolate chip cookies EVERY week, sometimes twice a week.  For some reason, I fell out of the habit, and I think it was simply because my HUGE bag of Costco chocolate chips ran out and I was too cheap to replace them.  Well, I went to WinCo on Tuesday and bought two bags of chocolate chips and on Wednesday I became inspired to bake again while watching a Christmas movie.  But, instead of reverting back to my favorite chocolate chip cookie recipe, which will be posted below, I tried something new, which has quickly become a new favorite around here.  Chocolate chip oatmeal raisin..YUM.
I could be selfish and hoard these recipes for myself but considering the holidays are here I want to share. :)
Plus, these recipes are not my own, not mine to hoard, they were found by typing "chewy chocolate chip cookie" and "chewy oatmeal raisin cookie" into Google.  Tried and true internet recipes---tried by me and given to you! :())

Thick, Chewy, Oatmeal Raisin Cookies (add chocolate chips)

The trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if you’re like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they’re always thicker when baked from the cold — only a couple extra minutes baking is needed.
This is a half recipe. It makes a couple dozen standard-size cookies. (I get more because I make them tinier.) I always feel like I’m swimming in cookies when I make the full volume, but if you’re feeding a crowd, go ahead and double it.
1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)
Preheat oven to 350°F (175°C).
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.
The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

Best Big Fat Chocolate Chip Cookie


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Happy Thanksgiving and A Merry Christmas to all!

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