For the first time in 24 years I find my mornings peaceful and sad at the same time. Peaceful because I'm no longer getting up at 6am, rushing to make breakfast and lunch for my kids. Sad because this has been a treasured chore that I have always taken pride in. Making sure my kiddos started their mornings off with something yummy and making their lunches was fun for me, especially since they always looked forward to lunch and it being their favorite subject at school.
Now that my youngest is driving herself to school and has insisted she is old enough to take this
Today as I was thinking of what to bake, I was reminded of my childhood and how much I loved those warm cookies my Mom would make on occasion after school. Sometimes she would serve them with molasses milk. I know what your thinking... "Ewww!" But hey, when you grow up with something it becomes a memory of comfort later in life. So today, as I'm feeling kind of blue, I'm going to remind myself that even though this is just another change of season in life, it can still be made sweet by memories... and cookies and milk. I'm jus' sayin'!
Brickle Drop Cookies (as found on the back of Heath Bits of Brickle Bits bag)
*I added 1 cup of semi sweet chocolate chips to this recipe
Ingredients1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
3-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits
Directions1. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper.
2. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until blended. Add eggs; beat well. Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended. Stir in toffee bits. Drop by heaping teaspoons onto prepared cookie sheet.
3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove to wire rack. Cool completely. Makes about 6 dozen cookies.
For every 8 oz of milk (My Mom used whole milk but I am using almond milk now), stir in 1-2 Tbsp of good molasses.
You have to stir quite vigorously to get the sticky molasses to incorporate but that's half the fun. This is equally delicious served warm with a sprinkle of cinnamon.