I’ve never been particularly good with change. I was that delightful child who cried at the beginning and the end of every school year. My poor parents. I have always been someone who has thrived on a set routine, so any major life change typically throws me for a loop. When most of my peers looked forward to high school and college with excited anticipation, I was busy mourning the loss of the current state of life that I’d just gotten used. And though I looked forward to the new chapters in my life, I still dreaded the changes that those looming graduation days brought. I hated the thought of saying good bye to precious parts of my life that encapsulated the current season of life- be it a hobby, a job, or a friendship, I was always scared of what would happen if that goodbye turned out to be permanent. Even when unhappy phases of life came to a close, I still feared what would happen next. When I left my first full time job, a job that was marked by stress and anxiety, I still left with a slight sense of regret. Because I didn’t know what would happen next. Yet here I am, only a a week away from the biggest life change I’ve ever experienced, and there isn’t a trace of sadness or dread in my temperament. I can’t wait to begin my married life with Eric. I can’t wait to experience the ups and downs and the changing tides of our life together. I’m excited to make plans for the future, but change them as we go. Because we’ll be partners in it all, and that is pretty fantastic.
But luckily, the best parts of my current phase of life, get to come with me in my next chapter as a “Mrs.”One of which is going over to my Mom’s house and spending the afternoon chatting and baking. We made these breakfast cookies last weekend as a nice little break from wedding planning, and I realized that baking with my mom has been something I’ve carried with me through each phase of life. From the time I was a 1st grader standing on a stool to help her make cookies, to the times I came home for weekends in college to cook dinner, time in the kitchen with my mom is ever present. And though I’m excited for changes to come, this is one thing I am so happy will never change.
These “cookies” are so healthy you could easily eat them for breakfast, but they are definitely sweet enough for dessert. They include entirely wholesome ingredients and are incredibly addicting.
Ingredients: Recipe from Sally’s Baking Addiction, Makes 24 cookies
- 2 cups rolled oats
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup peanut butter
- 1/4 cup maple syrup
- 1/4 fig butter (The original recipe calls for apple butter, but since we couldn’t find any apple butter, we substituted with fig butter found at Trader Joe’s and it was delicious)
- 1 large banana, mashed
- 1/2 cup dried cranberries
- 1/2 cup dried raisins
- Place all ingredients in a large bowl and mix until just combined
- Place tablespoons of batter onto a greased cookie sheet and bake at 325 for 15 minutes