The best cookies to keep in your freezer for anytime cookie eating (+ a randomly placed pregnancy update).
As of Sunday evening, we’re still pregnant over here!
The weekend was eventful with confusing signs that made me think Raz was definitely coming. Especially on Saturday night…that was a bit of an exciting, painful, doozy of a night (and it was day lights saving so the nighttime was an HOUR longer blahhhh). The short of it is that I’m having, what I would classify as, A LOT of pre-labor contractions. They started 9 days the night before I lost my mucus plug and have been coming and going about every other day since then. My theory is Raz is (hopefully, was) posterior and my body is trying to turn her into a better birthing position with these pre-labor contractions. On Saturday the contractions started around 9pm and lasted until 3am…all the while increasing in intensity but not getting closer together. Most of the contractions were accompanied by a pretty intense aching/contraction in my lower back (another reason I think she is/was posterior). It is mentally and physically exhausting to spend 4-5 hours having contractions that increase in intensity and to really think, “OKAY THIS IS IT! WE’RE ABOUT TO GET TO MEET BABY!” only for the contractions to stop.
I’ve got an OB appointment today. As long as everything is A-okay with baby, I’m not planning on having my membranes stripped until we’ve gone past my due date. We’ll see!
Before baby makes her arrival I wanted to stock the freezer with some meals and snacks. In doing that I tried out a number of different cookie recipes. Not intentionally. It just kinda happened. I would make a batch of cookies and put them in the freezer and since baby didn’t come that week we’d bake our way through them and I’d need to make more so I’d try a new recipe. So in making, freezing, and baking all these cookie recipes I stumbled upon THE most delicious chocolate chip cookie recipe in the entire world (IMO). It’s the Doubletree Hotel Copycat Chocolate Chip Cookies Recipe from The Little Kitchen. I’m not sharing the recipe in this post, because it’s not my recipe, but I recommend you clicking over to The Little Kitchen and making the recipe. She mentioned the recipe yields 28-30 cookies, but I like larger cookies and got 16ish cookies out of the recipe.
The recipe is different than the other chocolate chip cookies recipes I’ve tried because it has baking soda + lemon juice, instead of just using baking powder. And it has a touch of cinnamon. I’m not really a spice person, but I think the cinnamon just makes the cookies have more depth and personality.
The Little Kitchen’s recipe called for pulsing the oats in a food processor until fine, but since I don’t read recipes very well lol I missed that part and left the oats whole. Cookies still come out GREAT.
After you mix up the dough, use wet hands to roll the cookie dough into balls and place on a non-stick baking sheet. Then freeze for an hour or so before you place all the balls of dough into a freezer bag.
Whenever a cookie craving strikes, bake up some cookies!
Hope ya try ’em!