Love in the Lunchbox

Welcome to Installment No. 2 in my adventure as  baker-blogger.  There was a bit of crisis in my home this morning.  It seems that we were out of the cake balls that my daughter had been packing in her lunch for the past few weeks (remind me to tell you the story of the cake balls).  In frustration she announced that she would just buy lunch today. 

On the way to school I asked her again why she didn't pack her lunch, considering all of the drama that usually accompanies her purchasing lunch (a story for another time). In her eyes, it seems a sandwich, apple and sparkling water wasn't enough.  She told me that she liked taking the special treat, because in the middle of middle-school chaos, it reminded her that everything would be okay and that someone loved her. 

Her comment really struck a chord in me.  It reminded me that even though she's growing on the outside, on the inside she's still a kid.  It also reminded me of my bff (who was separated from her mom at a young age) who's fondest childhood memory was of the lunch her mom packed for her to bring to school.  Who knew that a little piece of sweetness in the bottom of a lunch box could be so important? I guess it's true 'nothing says lovin' like something from the oven.'

So this blog, and baking project is dedicated to Love in the Lunchbox.  And what better way to start a new tradition than with a pumped-up version of an old staple: Oatmeal Cookies.

I started with a basic Oatmeal Cookie Recipe:

• 2 cups unbleached all-purpose or whole wheat flour
• 1/2 teaspoon table salt
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 Tablespoon pure vanilla extract
• 3 Tablespoons milk
• 2 large eggs
• 2 sticks unsalted butter, room temperature
• 1 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 3 cups Old-Fashioned Oats

Optional Add-ins:

• 1/2 cup Dried Cranberries
• 1 teaspoon Orange Zest
• 1/4 cup Semi-Sweet Chocolate Chips
• 1/4 cup White Chocolate Chips
• 1/4 cup Shredded Coconut
• 1/4 Chopped Walnuts

1. In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside.
2. In a small bowl, whisk together the vanilla, milk, and eggs. Set aside.
3. In a large mixing bowl beat butter until smooth, add both sugars and beat (on medium speed if you are using a mixer) until light and fluffy.
4. Reduce to low speed, alternate adding flour mixture and milk mixture, a little at a time and beating well in between.
5. Stirring by hand, add the oats. Now you have basic Oatmeal Cookie Dough.
6. Divide Cookie Dough in half.

Options:

1. Orange Cranberry - In one half of basic dough mixture add in 1/2 cup of dried cranberries, plus 1 teaspoon of Orange Zest.  Cover bowl with a plate or plastic and place dough in the refrigerator until firm (at least 2 hours).
3. Hilary Clintons - I call them this because Hilary Rodham Clinton won the Presidential Bake-off in 1992 with this recipe - In the other half of basic dough mixture add in 1/4 cup of semi-sweet chocolate morsels (you can substitute White Chocolate or Butterscotch) and 1/4 cup of chopped Walnuts. Cover bowl with a plate or plastic and place dough in the refrigerator until firm (at least 2 hours).

Coco-Nuts -In one half of basic dough mixture add in 1/4 cup of shredded coconut and 1/4 cup of chopped Walnuts (you can substitute Pecans). Cover bowl with a plate or plastic and place dough in the refrigerator until firm (at least 2 hours).

Preheat oven to 350 degrees. Line several baking sheets with wax paper, and set aside.  If you don't have wax paper, no worries, just use an ungreased cookie sheet.  The wax paper aides in cleanup.

Shape approximately 2 tablespoons of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Wet the bottom of a glass, or spatula, and flatten dough into rounds about 2-inches in diameter.  Keep a bowl of chilled water nearby to dip your glass/spatula otherwise the dough will stick.  You may also need a knife to help loosen the dough if it sticks to the glass.

Bake  16 to 18 minutes, until edges are golden but still soft in center. Remove from oven; transfer on wax paper to a wire rack to cool.

Store in an airtight container at room temperature for up to 1 week.

Coming Up Next on Life is Uncertain. Eat Dessert First: Delayed Gratification - A belated birthday cake for my mom