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Labor Day weekend was wonderful. We had multiple near-spontaneous, kid-included, social occasions. We ate. We drank. In the evenings, we started watching the new Louis CK show (streaming on Netflix; so dark and funny!). Leo played in the dirt. The water. The sand. We put off a bunch of stuff in order to enjoy all this taking it slow and enjoying our family.
One day after Labor Day, the reversal is astonishing. I’m up late at my desk, stressed out and behind on a bunch of things, and tomorrow I’m due super early at the school where I lunch ladied last year to train my successor. Oh, and somehow, I may not have suitably prepared Leo for the first day of school tomorrow. And I definitely meant to have a nice first day gift ready for his wonderful teacher.
So, as teachers and students everywhere lie tucked in bed having anxiety dreams, I’m revolving trays of cookies around the kitchen. The recipe, an amalgam of chocolate chip and oatmeal raisin recipes that I have loved, is the last in a series of attempts to re-create the kitchen sink type cookies a neighbor of ours was famous for when I was a kid (my mom could never get her mind around the fact that she wouldn’t share the recipe, but hey, it’s given me a reason to spend my adult life tinkering with cookie dough!).
These are a little crisp, sweet, loaded with just about everything you could want in a cookie, and hey, they even have some whole grain and dried fruit cred. I hope they’ll let Leo’s teacher know what a super-star we think she is, and that we’re rooting for her. And I know they’ll be a welcome after-school snack for Leo on his first day.
Zoe Singer is a freelance food writer and cookbook editor and co-author of The Flexitarian Table. Food Editor and blogger for The Faster Times, she tries not to eat for two now that her son is a toddler.