Monday, January 26, 2015

Entitlement

I did it, the thing I said I would NEVER do. I have raised entitled children.

It started innocently enough. I like to eat, and therefore, place high value on cooking. Add that to being gluten free and I have spent many hours in my kitchen.

It is family ritual to sit together every evening and enjoy hot coco and cookies. The other night, I committed the unforgivable sin (at least in my entitled children s eyes) and I served gluten free OREOS. Not a home baked slice of caramel apple cake or a snickerdoodle fresh from the oven, but a boxed-neatly-in-a-row cookie from the store.

This is when I realized that my children have reached a dangerous level of home-baked cookie entitlement. We have several types of store bought treats including, but not limited to, candy, cookies, wafers and newtons. All of these are stored at kid-can-reach level, but they remain mostly untouched.

Alas, they are ruined, but I guess I am too.

It is hard to beat a fresh from the oven treat. This morning I noticed the last of the ginger cookies and cake were gone and knowing that evening cookie and coco time will be here soon, I got to baking. Todays treat?

MONSTER COOKIES!

I grew up eating these jems and they remain a favorite. Maybe because they hold so many of my favorite things like chocolate candies, peanut butter chips, oatmeal and peanut butter. They stay soft and chewy, are sturdy enough to pack in a lunch box, and the dough freezes well in case you don't want to make (and eat!) them all right away.

Today I made them with cashew butter and OMG!



Just in case you, too, have children who feel entitled to home baked yummy-ness, let me impart my favorite recipe. I do reduce the sugar to 2 cups total, and replace the peanut butter with cashew/sun/favorite nutbutter. I also leave out the corn syrup.

MONSTER COOKIES (from allrecipes)

Ingredients Edit and Save

Original recipe makes 6 - 7 dozenChange Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a very large bowl, beat the eggs.
  3. Add the remaining ingredients in order, mixing well.
  4. Use an ice cream scoop to put on ungreased cookie sheet. Bake for 12 to 15 minutes.

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