Tis the Season

Christmas is just 4 days away!  Most of my shopping is done and I am just left with wrapping.  I have several last minute packages set to arrive in the next few days.  Thank goodness for the internet!  I am always amazed at how excited I am to decorate for Christmas and can't imagine ever wanting to take it all down and put it away.  But, it seems I have already hit the point this year where I am ready for the clutter to be out of my home and I'm really looking forward to freshening it up for spring.  I have a running list in my head of new year's resolutions for my home and I can't wait to get going on it!  My boys get out of school at noon today for 2 1/2 weeks.  I don't have any child care lined up for them other than their Meemaw a few days so I will be juggling them and work. Hopefully they will have enough electronics to keep them busy so I can do what I need to do.  But I am also hopeful that maybe I can get some organizing projects knocked out over the coming weeks since I will be spending quite a bit of time at home with them.  Fingerscrossed.  The older they get, the more they get in to, believe it or not.  Sometimes it's a challenge to work on any type of project with them around because they want to be right there "helping" me.  


Anyway, I'll leave you with this cookie recipe since it is our family's favorite and we just made a big batch on Sunday to give to the neighbors.  Enjoy and MERRY CHRISTMAS!!!

 Kitchen Sink Cookies
 Martha Stewart Living, September 1999

Even though the ingredient list may seem about as long as a grocery shopping list, they're simple to make. In fact, these cookies are so basic you can mix everything by hand; this helps to avoid overbeating, which may toughen the dough.

Yield Makes about 4 dozen

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup sugar
• 1/2 cup firmly packed light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups old-fashioned rolled oats
• 2 cups semisweet chocolate chips
• 1 cup sweetened flake coconut
• 1 cup raisins ( I omit)
• 1 cup coarsely chopped walnuts ( I use pecans)

Directions

1. Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper.
2. In a large bowl with a wooden spoon, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
3. In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Add oats, chips, coconut, raisins, and walnuts, and stir until well blended.
4. Drop batter by heaping tablespoons or with a 1 ounce ice-cream scoop onto silpat about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes. Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.