To a lot of people, it is a simple task.
For me, baking is a special activity. It brings back a lot of childhood memories.
My mom and I did a lot of baking together. Once a week, we’d bake some sort of cookies, cakes or yummy confections. Sometimes we use tried and true recipes, sometimes we alter certain recipes to make it our own. We devoured the goods when it turned out and developed strategies for improvement for things that didn’t turn out.
Baking with my mom wasn’t so much about the confections, it was a reason to get together, chat and do something fun. It was time spent together where we were fully present – no cell phones, tv’s or siblings. We chatted about our day, life and often my mom would teach me life lessons while we baked.
My Mother and I connected and bonded through baking.
Now Elle is old enough, this is one of the ways I connect with her. Although she is still too young to have meaningful conversations while we bake, it is still bonding time for us where I’m fully present with her.
For Elle’s development, this is a time where she learns important life skills like cooking, being patient, following instructions with a bit of science throw in. For me, this is a time where I learn to let go my perfectionistic tendencies and allow Elle to have control and make a (bit of a) mess.
In these photos, Elle and I made my favorite Chocolate Chip Oatmeal cookie recipe. This recipe is a result of many modifications over the years to make it healthier while still keeping it’s ‘yumminess’. I love it because it contains a lot of oats, whole wheat flour and some healthy protein. Elle loves it because it has chocolate chips.
Here is the recipe for these yummy chocolate chip oatmeal cookies
What you’ll need:
- 1 cup butter or margarine, softened
- 1 cup lightly packed brown sugar or cane sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/3 cups all-purpose or whole wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 cups quick-cooking oats
- 1/4 cup unsweetened coconut (optional)
- 1/4 cup chopped nuts (optional)
- 1 cup semisweet chocolate chips
How it’s done
- Preheat oven to 325 degrees F.
- In a large bowl, cream together butter and sugar until smooth.
- Beat in eggs one at a time.
- Stir in vanilla.
- In another bowl, combine flour, baking soda, and salt. Stir into creamed mixture until just blended.
- Mix in quick oats, coconut, nuts and chocolate chips.
- Drop by heaping spoonfuls onto ungreased baking sheets.
- Bake for 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.