Just Press Mute

October 6, 2011

I have pockets of time in my day that are unbearably hectic. This blessing comes in the form of two kids that are 2 and under who seem to communicate through some foreign language and coordinate when to cry at the same time. Really loudly.

So I have 3 options:

1. Count to 3 and find a quick distraction for the tired, cranky, bored toddler, which lowers 80% of the decibel level. But by 4:30, I've usually run out of the 52 ideas I had already tried. Twice.

2. Cry with them. A very viable option that I might have used once or twice. Or more.

3. Press the mute button and delight in the silence while I regain my last inkling of patience for the day.

Oh, how I wish these little creatures came with a remote control where I nonchalantly press: EAT. SLEEP. And mostly, MUTE. Aaahh, that means no more ear-breaking tantrums or long-winded pleas. How exciting!

Since I clearly don't recall getting this remote at the hospital and since they do say necessity is the mother of invention, I did attempt to create my own mute button. You might want to double up the recipe, it'll be a looong Yom Kippur.


Underneath are Whole Wheat Chewy Chocolate Chip Oatmeal Cookies.

The whole wheat and oatmeal are to counteract the cups of sugar and sticks of margarine, but mostly to alleviate the guilt of feeding your children sugar laden treats that will nurture their sweet tooth.


Recipe adapted from Allrecipes.com

Ingredients

  • 1 cup butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups quick-cooking oats
  • 1 cup chopped walnuts
  • 1 cup semisweet chocolate chips

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
  3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. 
  
Be sure not to overmix your batter so the cookies come out fluffy 
Make sure to leave some space around each cookie, so they don't stick to one another.



ENJOY!
And if you want to up the sugar factor...decorate.

Have an easy, meaningful, peaceful fast. (Save the eye roll on the peaceful part)

No comments

Post a Comment

© the kosher spoon
Theme by Maira G.