If You Give A Mouse a Cookie

It’s one of my three year old’s new favorites as well. There’s something magical about sharing a book you loved as a child with your own children; and it’s even more rewarding when they love it too.”If you give a mouse a cookie,

he’s going to ask for a glass of milk.”

“When you give him the milk,

he’ll probably ask you for a straw.”

My little mouse didn’t ask for a napkin, although he probably should have.  🙂

I still had to tweak and edit as I went {which is why there is no tutorial}, but I have to say the process was really fun.

To make my button holes I used this tutorial from Grosgrain.

 

 

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Chocolate Chip Cookies
{from The America’s Test Kitchen Family Cookbook with a few notes from me}

3 1/2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
16 tablespoons {2 sticks} unsalted butter, melted and cooled
1 1/4 c. packed light brown sugar
1/2 c. granulated sugar
2 large eggs
1 large egg yolks
1 TBSP. vanilla extract
1 12 oz. bag semisweet chocolate chips { I also add 1 c. of walnuts chopped}

1. Adjust oven racks to upper and lower middle positions and heat over to 325 degrees. Whisk the flour, baking soda and salt together in a large bowl and set aside.
2. Beat butter and sugars in a large bowl with electric mixer on medium speed until combined – 1 to 2 minutes. Beat in the eggs, egg yolks, and vanilla until combined, about 30 seconds.
3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Add in chocolate chips {and nuts}.
4. Line baking sheets with parchment. I often just spray them with a light mist of canola oil. The recipe recommends 1/4 c. sized balls for large cookies. This works great. Often larger cookies dry out because you have to cook them so long. These don’t. Still, I like to make them smaller because they are easier to eat and a more appropriate size for my kids to snack on. I use tablespoon size balls and put about 12-15 on a pan.
5. Bake for 12-17 minutes switching and rotating baking sheets halfway during baking time. Pull them out when the edges are golden but the centers are still soft and puffy.  Let them cool on the baking sheets 10 minutes before transferring to a cooling rack.

Enjoy!