First Day of School Cookies

Today I sent my boys off to school. This isn't new. I've had at least one child in school for the last fourteen years. But today was different for three reasons: this year each of my three boys are attending a different school; my middle son entered high school; and my youngest will be attending school without his big brother/best friend this year and forever more. The morning was not without nerves and tears. Of course I told them they would have a great day. I gave them hugs and magnificent speeches about how lots of kids at school will be feeling the same way and that it's okay to be nervous. But sometimes words are not enough.


Since I couldn't let them stay at home and hide away from the first day of school, I made cookies. Oatmeal cookies with seeds and raisins and coconut-- because the more nutrients I can pack in there the better I'll feel knowing that if I can't take away their fears, by golly I can stuff them full of vitamins and fibre.


But who's to say if the cookies were to nourish hungry tummies after school . . .


Or if they were to comfort me?

Oatmeal Cookies with Goodness

3 cups quick-cooking oats 2 cups firmly packed brown sugar (Don't skimp. You might be tempted to, but don't.) 1 cup butter, softened 2 eggs 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1 teaspoon maple flavouring (All right. If you don't have maple, I guess you can use vanilla.) 1 cup all-purpose flour 1 Tablespoon ground flax seed 1 cup raisins 1/2 cup shredded coconut 1/2 cup sunflower seeds 1/2 cup pumpkin seeds

Heat oven to 375 F. In large mixing bowl combine all ingredients except flour, fruit and seeds. Beat at low speed, scraping down bowl as needed, until well mixed (1 to 2 minutes. Watch out for lumps of brown sugar.) Add flour and flax seed, and continue beating until well mixed (another 1 to 2 minutes). Stir in fruit and remaining seeds. Drop dough by rounded teaspoonfuls onto greased cookie sheets (Silicone mats or parchment paper will save you on clean up.), placing dough 1 to 2" apart. Bake for 8 to 10 minutes or until edges are lightly browned.

Serve warm, fresh out of the oven after school with yogurt and stories about everyone's day (which as it turns out wasn't so bad after all.)

Ginger Cookies

It's been snowing all day (another 10cm, they say), the toilet is plugged again, and I don't care. I have ginger cookies. *g* Best of all, you can have some, too!

Ginger Cookies

Preheat oven to 325'F. Grease baking sheets.

Stir together 2 c. flour, 1 tsp baking soda, 1 tsp each of cinnamon, ginger, and ground cloves (or allspice) and 1/4 tsp salt. Set aside.

In another bowl, using electric mixer, cream together 3/4 c. butter (the recipe calls for shortening, but we only use butter. As my husband says, margarine and shortening are only two molecules away from being plastic) and 1 c. sugar.  Beat in 1 egg and 1/4 c. molasses, until light and fluffy. Stir in dry ingredients.

Shape into balls and roll in sugar. Place 2 inches apart on baking sheets. Bake at 325'F for 12-15 minutes or until golden.

Makes 4 dozen (if you can keep from eating them. :o)