Attention everyone: today is my last first day of high school.
Anyways. I have mixed emotions concerning this day.
I’m not extremely sad about leaving my high school in June.
I’m not all teary about leaving my friends; I know I’ll be seeing them.
I’m not depressed and all “woe is me” because I’m embarking on leaving everything I know.
Rather, I’m upset that I’m almost grown up.
(Almost) gone are the days when I could watch Cinderella in my pjs on a Friday
night alone and not get made fun of.
Okay, so those days ended in kindergarten, but does it mean I ever stopped?
But really. In November, I’ll be…
an adult. Legally. A-DULT. A dolt? Adult.
How ’bout a cookie and a cry session?
It’ll be better before you know it.
So I don’t know why, but I always associate trail mix with school.
Maybe that’s why I had an aversion to the stuff for the longest.
Actually, I think the reason I relate the two is probably because
My Mother The Teacher often snacked on trail mix during school.
I would steal the M&Ms, and she wouldn’t be happy.
The reason I label these as monster cookies is ’cause they’ve got oats.
Also, monster cookies = everything in the pantry cookies.
Everything in the pantry = trail mix.
I sometimes have good ideas.
The cookies also have chocolate chips.
Chewy, oaty, buttery, chocolatey, nutty cookies of bliss.
Whether you’re celebrating the beginning of the school year
or you’re feeling a little too grown up for your own good,
you need these in your life. Pronto.
I adapted these cookies from my white chocolate pretzel cookie recipe.
Check those out, too!
Trail Mix Monster Cookies
yields around 25 2-inch cookies
1 cup all-purpose flour
1 cup rolled oats (quick oats)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, at room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
2 cups store-bought trail mix (or an even mixture of peanuts, almonds, raisins,
and M&Ms – or whatever suits your fancy)
1/2 cup semisweet chocolate chips
1. Combine flour, oats, baking soda, and salt in a bowl.
2. Cream butter with mixer, and add in sugars until creamed together. Add in eggs and extracts, and cream with mixer.
3. Slowly add in the flour mixture to the sugar-butter mixture and stir. Fold in the chocolate chips and trail mix. Chill dough for at least 2 hours (24 is the best!).
4. Remove from refrigeration and preheat oven to 350. Roll dough into balls and bake for 15-17 minutes. Let cool slightly before serving, but serve warm.
Happy school year, everyone!
We’ll make it through together. :)