Roll the dough, roll the dough, roll the dough flat

Those of you who have been Our Time classes this  semester have heard that little chant over and over.  Did you know that repetition of phrases and predictability of text helps your child become a better reader and story teller?

In addition to repetition, it is a wonderful thing to spice things up from the predictable with new surprises.  We've been enjoying some homemade gingerbread cookies with our "Cookies" story this week.  It was a perfect opportunity to reinforce to the children the sequence of events described in our story by bringing in real cookies.

Some moms were wondering about the recipe as their children were happily consuming the "hands-on" story prop.

Here it is as I made it for class:

Gingerbread Cookies

1/3 cup butter                                   2 tsp. baking soda
1 cup brown sugar                           1 tsp each of salt, cloves & cinnamon
1 1/2 cups molasses                         1 1/2 tsp. ginger
2/3 cup cold water                           1/4 tsp each of allspice & nutmeg                                      
1 tsp. vanilla                                  

Mix all these together then add 6 - 7 cups of flour.   Just enough for the dough to hold together and not be too sticky for rolling out.   For the ones in class this week I used two cups of whole wheat flour  and about 4 1/2 cups of all purpose flour.  You'll need a little flour when rolling out the dough and cutting the shapes out.

For the little bears we had in class, I baked for 5 minutes at 350˚

Of course you can add some decorations if you like, but they're soft and delicious without the extra sugar.

Makes about 9 dozen of those little bears we had in class.  Bigger cookies?  Try 7 minutes bake time.

Milk and Cookies - yummy in my tummy!

Few flavours in life can compare to the taste of homemade cookies! This is a prized cookie recipe I received years ago. It has become not only our family favourite chocolate chip cookie recipe, but the favourite of our friends and family around North America.

The mixing and measuring, scooping and tasting will delight your little one into regular culinary adventure together with you. Try it with your little baker at home this week - your taste buds will thank you!

Chocolate Chip Oatmeal Cookies

1 cup butter or margarine 1 cup sugar

1 cup brown sugar

Cream these together with electric mixer and then add

2 eggs 1 tsp vanilla

Mix the eggs in with mixer until light then add

1 tsp baking powder 1 tsp baking soda 1/2 tsp salt

2 cups flour 2 cups large flake oatmeal 2 cups chocolate chips

Mix until combined, then drop by rounded spoonful (your choice - big or small) onto ungreased cookie sheet and bake at 350° for 8 minutes for small, 10 for large. They will be slightly golden when done.

Secret tip: When they come out of the oven, drop the pan on the counter to flatten. Do not over bake as they are NOT the same when not soft. ENJOY!!