Now, I’m not that much in to sweets – I like ‘em okay, but I’d much prefer salty snacks to their sugary counterparts.  But these cookies are a serious guilty pleasure of mine.  When they’re hanging around, staring me down from their spot on the cooling rack, lookin’ all innocent and whatnot, I simply cannot be held responsible for my actions.  That’s why I made up a system to keep myself honest.  I make up a huge recipe of dough, and divide it into thirds.  I bake a small batch of cookies for my twerps, then freeze the remaining dough for a rainy day.

Honesty.  It’s the best policy.  Helps the jeans fit a little better.  Also, it limits the amount of time spent hanging out on an uncomfortable bike seat at spin class.

Whip up a batch.  They’re great with a big glass of cold milk.  Plus, they make math homework a practically blissful experience!

Nestle Chips are on sale this week, but I’ve swapped in chocolate chunks and m&m’s too!  Enjoy!

BEST EVER CHOCOLATE CHIP COOKIES

Makes:  4 dozen

Source:  epicurious.com

• 1 c. brown sugar
• ½ c. white sugar
• ½ c. Crisco (I know, I know – but you must get over it.)
• 1 stick butter, room temperature (the real deal, no margarine – kindly get over this too.)
• 1 t. vanilla
• 2 eggs

• 3 c. flour
• 1 t. baking soda
• 1 t. salt

• 1 12 oz. bag chocolate chips (or m&m’s, or chocolate chunks)

Preheat oven to 350.  Line a cookie sheet with parchment paper and set aside.

Using an electric mixer, beat both sugars, the Crisco, and the butter together until light and fluffy.  Add in the vanilla and the eggs.

In a separate bowl, combine all of the dry ingredients (except the chocolate chips).  Add the dry ingredients to the butter mixture, and beat to blend.  Add in the chocolate chips and mix gently.

Portion out the dough into desired amounts, based on how large you want your cookies to be.  Space dough two inches apart on the cookie sheet; bake for 12 minutes.  Check cookies; rotate pan in the oven, and continue to bake for an additional three minutes, or until golden brown on top.  Remove cookies to a cooling rack.  Remove yourself from the premises!

Wish I was more like her.  *sigh*

Obviously healthy choices are a good thing, but there should be room in everyone’s diet for a little treat now and again – especially for our kiddos who’ve worked hard at their studies all day and come home with the grumbelly’s.  All of my kids unanimously agree that this cake ROCKS.  I tell myself that it’s healthy because it calls for three huge bananas and two cartons of yogurt!

This is the perfect lunch box treat, after school snack, or casual (very casual, like don’t go serving it to your husband’s boss) dessert, and is a great way to use up any super-ripe bananas you have hanging around.  I have a BUNCH, because at .39 / pound this week, I bought some every time I went to the Store.  A little birdie told me they’ll be back on sale again tomorrow.  This cake also makes good use of the Dannon yogurt that’s on special through tonight!

So go bananas; whip up this cake for your little monkeys this afternoon!

I like to make this in two 8” round cake pans and freeze one for a rainy day.  Just cool the cake completely before you wrap it tightly and put it in the freezer.

BANANA SNACK CAKE

Serves:  10-12

Source:  Adapted from Epicurious.com

• 2 c. flour
• ¾ t. baking soda
• ½ t. baking powder
• ½ t. salt

• 1 stick butter, room temperature
• 1 c. sugar
• 2 large eggs
• 2 – 6 oz. containers of vanilla yogurt (I used the Sale Dannon)
• 3 – 3 ½ very ripe bananas, mashed
• 1 c. mini chocolate chips (optional)

Preheat oven to 350.  Spray a 9×13 baking pan with non-stick spray (or see note above regarding smaller pans and freezing).  In a medium bowl, combine all dry ingredients and set aside.  Using an electric mixer, beat butter and sugar in a large bowl until blended.  Add the eggs and beat until fluffy.  Mix in the yogurt and bananas.  Add the dry ingredients to the banana mixture and beat until blended.  Add the chocolate chips if desired.  Transfer batter to baking pan(s).

Bake cake until top is golden and tester inserted into center comes out clean, about 30 minutes.  Cool completely on rack; slice and serve.