bags are packed, ready to go.

My bags, waiting to go. Again. 

Today could have been one of two things- the day I made brownie cookies, or the day I gave birth to my son. But with only four hours until midnight it looks like it's shaping up to be the former. And to be honest despite a restless, crampy nights sleep I still expected it to be the former when I woke up this morning...But then things changed.

I was having some alarming labor symptoms that would require a trip to the Labor and Delivery unit ASAP. I called Nic home from work, jumped in the shower and attempted to re-paint my toenails green while I waited for him. Having never had a chance to pack and plan for delivery ahead of time I was excited to throw my pre-packed bags in the van and drive away.

By this time I was mentally prepping myself for labor. But after a couple of hours of fetal monitoring and symptom checking I was surprisingly given the red light, to watch my symptoms very carefully, and head home for now. Despite my legitimate labor worries, I still felt like one of those girls who comes in after her first contraction, as I did the walk of shame from the Labor and Delivery unit to the elevator.

So in my personal life history March 22, 2010 could have become the day I gave birth to my first-born son. Instead it will forever be marked as the day I made my first batch of brownie cookies. Which overall still made for a good day.

brownie cookies

After Scarlett's surgery I told her I'd make her anything she wanted. She wanted brownies. Or cookies. So  brownie cookies we decided on. Once upon a time I had some really good brownie cookies-they tasted just like brownies only they were cookies. These cookies aren't bad and they tasted a little brownie-ish but they weren't exact, brownie impersonators really. Either way they were still a pretty tasty chocolate cookie (and easy to make.)

Brownie Cookies
2/3 cup shortening
1 1/2 cups packed brown sugar
1 Tablespoon water
1 Tablespoon vanilla extract
2 eggs
1 1/2 cups flour
1/3 cup cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups mini-chocolate chips

1. Bake at 375 for 7 minutes. Let cool on pan for two minutes then transfer to wire rack.

2. Cream together shortening, brown sugar, water and vanilla extract. Once creamed incorporate each egg one at a time. Add remaining ingredients until well-mixed.

3. Drop by greased Tablespoon full onto cookie sheets and cook.

4. Sprinkle with powdered sugar.

My Notes:
Cookies are soft and have a good flavor. Don't overcook them though. They aren't quite brownies but they are still good. This recipe doesn't make a huge batch, I would consider doubling if I was making again.