Tuesday, March 12, 2013

Cookie Mom-ster


Breast feeding makes you hungry.  Supposedly, you burn an extra 500-800 calories a day if you're producing 25 ounces of milk.  Considering the fact that I seem to be spraying milk every 10 minutes coupled with my already rapid metabolism, you can imagine how hungry that makes me.  I suggest you not leave any food within my reach, because the minute you turn away I'll have grabbed it and shoved it down my throat.  Basically, I'm starving all day, every day.  The problem is that attempting to feed yourself while also taking care of an infant is not exactly easy.  Most of the time I'm trying to figure out how to make myself a sandwich while also juggling a crying baby.  Honestly, I think that once you give birth you should also grow a third arm.  I'm not a big one for candy or sweets, but last night I had a seriously intense craving for cookies that would not be satisfied by anything else, despite my efforts to appease the craving monster with an apple and a giant bowl of popcorn (this was after two servings of dinner).  Luckily, several years ago a good friend of mine shared a cookie recipe that is not only delicious, but can be made with only one hand - the perfect thing for a hormonal new Mommy who might be driven to spousal homicide if not pacified with cookies.

Flourless Peanut Butter Chocolate Chip Cookies

Adapted from Martha Stewart


Ingredients

  • 1 cup creamy peanut butter
  • 3/4 cup coconut sugar (you can use regular white sugar if you're interested in getting diabetes)
  • 1 large egg (lightly beaten)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup semisweet chocolate chips

Directions

  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, stir together 1 cup creamy peanut butter, 3/4 cup sugar, 1 large egg (lightly beaten), 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined. Stir in 3/4 cup semisweet chocolate chips and 1/2 cup roasted salted peanuts.
  2. With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.
  3. Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.



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