We just got back from a lovely Independence Day celebration at Lake Erie with my sister’s family. Selby is now officially back in Ohio and I couldn’t be more excited. I have already seen her more in one month than I probably did in one year while she was living out of state. It’s fabulous.
A lot of people have already started asking Robert and me if we want more children. My first thought is, “more kids already?! My little pup is not even crawling yet!” But my next thought (and my response) is, “absolutely- we would love nothing more than to give Smith a sibling.”
You see, there is no bond like that between siblings. My sister and I didn’t always get along. In fact, we really butted heads growing up. We had different interests and different personalities. She was always very outgoing and assertive and I was more shy and sensitive. Selby was the homecoming queen. I was focused on school and sports. She has the dainty, thin feet and I have pizza wedge, size 11 feet. I once joked, “I don’t think we would be friends if we weren’t sisters.” Probably not the nicest thing I’ve ever uttered; but to the naked eye, it’s the truth.
It wasn’t until Selby was in college that we started to connect more. I started to realize how much I really needed and depended on my older sister. And I think we both started to see that we were more alike than we had previously thought. We shared the common bond of childhood. Selby was my first friend. All the road trips, holidays, and even the fist fights at Vacation Bible School created this strong relationship that trumped those moments when I lambasted her in my fourth grade diary or the time she threw scissors at me (kids do the cutest things). Yep, Selby and I are two peas in a “night quite right” pod; but we wouldn’t have it any other way. I think the line from Little Women sums it up pretty well, “I could never love anyone as I love my sister(s).”
As for these cookies, they have absolutely no tie in to my little narrative above; but they are still lovely in their own way. Chewy and soft, they are very comforting and their looks don’t do them justice. They won’t win awards for looks; but they will win your heart with taste. They are even better if you let the dough chill for 24 hours to allow the flavors to really meld and develop.
Here’s to more random thoughts and unrelated recipes. Plenty more where that came from. 🙂
Oh and I just have to share this picture of my nephew, Jack, enjoying his first ever s’more over the weekend!
Oatmeal Cinnamon Chip Cookies
Yield: About 4 dozen cookies
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed dark brown sugar
- 1/4 cup molasses
- 2 eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 3 cups quick cooking oats
- 2 cups cinnamon chips
1.In a medium bowl, cream together butter and both sugars.
2. Beat in eggs, one at a time until well blended. Stir in vanilla. Add in the molasses and whip until combined. Scrape down the sides as needed.
3. In a separate bowl, whisk together the flour, salt, baking powder, and cinnamon.
4. Add in the oats and stir just until combined. Add in the cinnamon chips and, again, mix just until combined.
5. Transfer the dough to plastic wrap, cover, and chill for at least an hour (24hrs is best!).
6. Preheat the oven to 375 degrees. Grease cookie sheets. Roll the dough into 1 1/2 inch diameter balls and place on the cookie sheets, about two inches apart. Press down gently with fingertips.
7. Bake for 10-12 minutes. Don’t overbake. Allow to cool on baking sheets for about 5 minutes and then transfer to a cooling rack to cool completely.
Source: Adapted from allrecipes.com