Posted in Blog posts, Fibromyalgia, Getting social

“C” is for Cookie, That’s Good Enough For Me

“I want to take all our best moments,
put them in a jar, and take them out like cookies
and savor each one of them forever.”
~ Crystal Woods

Do you have fond memories of smelling cookies baking?
Do you drool when you think of that first bite of a cookie?
Do you remember the seasons by when Girls Scouts sell cookies?

Don’t let people make you believe that you have a cookie “problem” or a cookie “addiction”, it’s simply #cookielove.

“Count your cookies, not your problems.”
~ Cookie Monster

“C” is for Cookies, That’s Good Enough For Me
(and the Cookie Monster, a role model for some).
If you’re trying to kick a cookie habit love,
then stop reading right now!
Warning:
Do Not Read Any Further!
What’s coming up next
can not be unseen!!!

The first bite of these cookies and you won’t know whether to thank or curse (or both), Lynn, an amazing, kind, and supportive Peer Leader/member of the Fibromyalgia London Group, for introducing you to these delicious, mouth-watering morsels. I thank her, but my waist may not. Where’s that button to stop “cookie” pop-ups?

This simple (read, not too tiring) yet magnificent recipe has been used as a staple cookie recipe in Lynn’s family since 1980’s. Based on a Canadian Living Classic recipe from her first cookbook as a young wife and mother, this recipe proves that simple can be best.

“Home is where heart is. Heart where cookie is. Math clear: Home is cookie.” ~Cookie Monster

Ingredients:
1 cup butter
1/2 cup packed brown sugar
1 egg
2 tsp vanilla
1 1/2 cups all purpose flour
(or your choice, or gluten-free flour)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 cups rolled oats

Raisins, seeds, cranberries,
and/ or chocolate chips optional
(when is chocolate ever optional?)

Preheat your oven to 350 (180C)

In a large bowl cream together butter and brown sugar.
Beat in egg and vanilla.
In separate bowl mix your salt, baking soda, cinnamon and flour.
Add together and blend into a creamy mixture.

It’s a very versatile batter, sometimes
Lynn adds both chocolate chips and raisins
(and sometimes white and dark chocolate chips)
but you could also add nuts, dried cranberries,
pumpkin seeds, sunflower seeds…if so desired.

On a well-greased cookie sheet (or parchment paper or non-stick), make little mountains of dough (approx. 1 tsp), leaving about 2 inches between cookies. Flour the bottom of a glass and gently flatten each cookie to about 1/4 inch thickness.

“Early bird gets the worm. But cookie taste better than worm. So me sleep in.” ~ Cookie Monster

Bake for about 8-9 or until golden brown. Let them cool down on a baking sheets for about 2 minutes (if you can wait that long without eating one, for testing purposes only, of course) then remove to baking rack to cool completely. Makes about 40 cookies.

This recipe can be kept for a few days in sealed container and can be frozen for up to a month (either the baked cookies or the dough)….if they last that long.

What’s your favourite cookie or cookie recipe? Share the cookie love by sharing this on: Instagram, Facebook, Twitter, etc. and/or in the comment box below and/or email to me (D. Parker – Mom, blogger https://yadadarcyyada.com/ , silliness coordinator, Peer Leader/ member of FLG and cookie addict lover): darcyyada@gmail.com I should have warned you, dear readers, that this website uses “cookies”…Nom Nom Nom!

“No cry because cookie is finished. Smile because cookie happened.” ~Cookie Monster