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Contraction Cookies

on September 25, 2013

Click Here to Print: Contraction Cookies

Mmm... milk and cookies!

Mmm… milk and cookies!

The last time I made these I looked like this…

This was taken less than 4 hours before he was born.

This was taken around 8 and he was born at 11:27.

…and this is why I now call them Contraction Cookies!  I started having contractions around 3 that afternoon, but sort of brushed them off at the time because I had been having Braxton Hicks for weeeeeeeeeks.  Never mind that we were two days past due.

Ozzy and I made these around 5 along with an easy dinner of Pizza Roll Ups and salad.  By 7, I knew we were going to the hospital that night.  Josh put Ozzy to bed and I called my Aunt who would stay with #1 while we were in the hospital having #2.  She was there by 8 and even though the contractions were getting more intense, they still weren’t totally regular, so we chatted for a little bit and left around 8:30.

We got to the hospital around 9, were checked in around 9:15, and got the epidural sometime after 10. At this point the contractions HURT.  Despite having the epidural I was still feeling them A LOT.  The anesthesiologist came back in and gave me another dose of epidural juice and said he would check back in about 10 minutes.  That was 11:00.  I could still really feel it in my left hip, but he said the next step was to put it in my back again.  I told him I would hold off on that and he asked if I was sure.  He said, “I wouldn’t want you to get to 10cm and ask for it because at that point, I can’t give it to you.”  I still decided to hold off, but not that it would’ve mattered.  The nurse checked me right as he was leaving the room and it was GO TIME!  Now I know the reason it hurt so much even with the epi is because I went from 6-10cm in less than 2 hours!

Once that little guy decided he was ready, there was no stopping him!  We first laid eyes on our second son at 11:27 that night.  I wonder if my cookies were still warm. 🙂

My dad, husband, and brand new baby. <3

My dad, husband, and brand new baby. ❤

Reminiscing about this particular time I made them is only one thing I love about these cookies.  Other reasons include:

  • They’re peanut butter.
  • It only takes 4 ingredients that I always have on hand.
  • The recipe makes 15-20 cookies so we eat them all before they get stale.
  • They’re really easy to make with my kid cook!
This time, Oz took a break and ate an apple!

This time, Oz took a break and ate an apple!

Ingredients:

  • 1 c peanut butter (I used natural this time, but you can use any kind.)
  • 1 c sugar
  • 1 egg, beaten
  • 1 t vanilla

Instructions:

  1. Heat oven to 350 and line a cookie sheet with parchment paper.
  2. Mix all ingredients until well combined.
  3. Use a spoon to scoop about a tablespoon of dough into your hand and roll it into a ball.
  4. Once they’re on the cookie sheet, flatten them with the tines of a fork, first one way, then the other.
  5. Bake 10-12 minutes.
  6. Cool them on the pan for 2 minutes and then completely on a wire rack.

Here are some ideas to get your “kid cook” involved with this recipe:

  • Have him mix the ingredients.
  • Have him help roll the dough into balls.  Be sure to wash your hands together afterward because there is raw egg in the dough.
  • Talk to him about where peanut butter comes from and what kind of food peanuts are. Share things like they’re high in protein, grow in a shell, etc.
These won't last long.

These won’t last long.

This recipe is from: PBS Kitchen Explorers

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