The Delight of Home-Made Cookies

When we eat cookies, I prefer they be decadent as possible. Forget the packaged cookies that have been packed on a shelf for months. Forget the ‘treats’ that are low-fat, sugar free, calorie free. Yuck.

If my kids are gonna eat a cookie, I want it to be made with real everything and nothing but pure delight to the palate.

(Same thing applies to cakes, pies, scones, cobblers. If we’re gonna eat it, then I’m gonna make it. Why? Because I know when I make it it’s gonna be the best it can be.)

Take these peanut butter cookies my 11-year old wowed us with yesterday: real peanut butter, pure vanilla extract, a dash of baking soda and lots of pure cane sugar.

Lots of sugar? Yes. But, she took pleasure in the process – and all of us took pleasure in the enjoyment of warm cookies fresh out of the oven. We made several batches, which means we’ll all be nibbling on cookies for the next several days. BUT – when the cookies are gone, it may be awhile before another batch is produced.

That’s the thing about sugar: in moderation it’s perfectly fine, especially if it is contained in what we expect it to be contained in: candy, cakes, pies, treats.

Where I have a problem with sugar is that’s been added to everything these days. We are hard pressed to find anything without added sugars, including “healthy” things, like yogurt, energy bars, condiments, soups, bread. Just take a look!

And, it’s the ‘healthy’ places that sugar lurks that drives me crazy. Why? Because the ‘evil’ is unidentifiable to my kids.

Candy? Identifiable evil.

Fresh baked cookies where my girl has added the sugars firsthand? Identifiable evil.

I’d rather my kids be able to identify what needs to be eaten in moderation (candy, cookies, treats), then be duped into thinking ‘fat-free’, ‘low-calorie’, ‘whole-grain’, ‘gluten-free’, ‘heathy’ means a free for all. (And yes: there is junk food lurking under each of these labels…)

So, back to the issue at hand: home-made cookies.

Life needs a little sweetness, doesn’t it? So, let’s take the time to make cookies at home. Let’s enjoy them. Let’s dip them in cold milk and savor every fat filled, sugary gulp they provide.

But let’s not do it too often, let’s not overdue it when we do it, and let’s be sure that we keep the added sugars out of the rest of our food so we can eat home-made cookies (and other home-made treats) with pure pleasure, and little guilt.

Rebel on,



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