Monday - Cookies for a Rainy Day

Monday was a rainy day in NE Florida, great for plants!

We ran some errands, faxed papers to my new Doctor, had lunch (leftovers from our Italian meal yesterday) and then nap time! Mommy napped again too.
After nap time, AA continues to get her fill of watching Barney and playing at her kitchen. She LOVES her kitchen.
Since we do not give AA any sweets or "unhealthy" snacks (mainly due to wanting to give her the best nutrition to jump start her growth since China); I decided it was time for AA's first cooking lesson and treat.
We measured the ingredients for the Peanutty Crisscross Oat Cookies....

Too bad we didn't put a bow in her hair... those bangs growing out are all over her face!!


Showing her the picture of how they will look after baking.....

Out of the oven and very HOT!

The final product (dessert plate from Nana)!

Blowing on them... hurry up, cool cookie, cool! Sippy cup of milk just waiting.....

All smiles and much talk about the Cookie Monster!


I'll leave you this last picture of AA showing her pleasure.... scrunching up that nose in delight!!


We used a standard Quaker Oatmeal Peanut Butter cookie:

1-1/2 cups firmly packed brown sugar

1 cup peanut butter

12 tablespoons (1-1/2 sticks) margarine or butter, softened

1/3 cup water

1 egg

1 teaspoon vanilla

3 cups Quaker® Oats (quick or old fashioned, uncooked)

1-1/2 cups all-purpose flour

1/2 teaspoon baking soda

Granulated sugar

In large bowl, beat brown sugar, peanut butter and margarine until creamy. Add water, egg and vanilla; beat well. Add combined oats, flour and baking soda; mix well. Cover; chill about 2 hours.

Heat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten with tines of fork dipped in granulated sugar, forming crisscross pattern.

Bake 9 to 10 minutes or until edges are golden brown. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.