The Biggest (tree) and the Best (gluten-free chocolate chip cookies)

For the last two years, we've used a dinky fake tree at Christmas. Both times the kids were really bummed. The first time, I used the excuse "We're in the middle of moving!" which was true. Last year, laziness, bad weather and lack of funding conspired to formulate this awesome line of reasoning "You don't really want to go out in the pouring down rain and tromp through the super muddy tree lot to pick out a soaking wet tree in the freezing cold, do you?" The kids did not.

This year, I was in agreement with them. We all wanted a real tree. A nice tree. A big tree.

On Friday, I called my husband on his way home from work.

"Hey, honey... can you meet us at the tree lot?"
"Sure... I'm right near it."
"Excellent! Start looking. If something appeals to you, just get it. I give you free rein."
"Really? Wow."
"Yeah, whatever you want. I promise not to complain. Go for it."

And I hung up.

A mere five minutes later...no exaggeration... he called back.

"I got it!" I could here a semi-smirk in his voice. "Tell G he got his wish!"

I turned to Big G. "Dad says you got your wish."

The boy squealed. Seriously, squealed with delight. "He got a massive tree! He got a massive tree!"

Oh, jeez. I promised not to complain...so I didn't.

Twelve feet tall. 

It's like a mall tree.

I actually kind of love it. And while I did the lights, I have relinquished all decorating control to the kids...with the one instruction that they place breakable items out of Miss C's reach. Letting go... finding the balance :)

So that's the biggest part of the post...now for the best...

Being surrounded by goodies this time of year is a challenge for the non-wheat eater. Cookies and breads and cakes abound, but it's hard to find gluten-free options...and I know why. Often, GF options are cardboardy or taste 'off' or have the 'wrong' texture. Today I'm sharing a recipe that is, according to my kids, better than the regular option. I want to preface this by telling you that until about a year ago, I really thought the only way to make chocolate chip cookies was by following the recipe on the back of the chips bag. I had no idea that you could do it any other way. Really. But my friend Catey set me straight. This recipe below I got from her blog and then substituted gluten-free flours.

My Favorite Gluten-Free Chocolate Chip Cookies

makes approx. 5 dozen 2-1/2 inch diameter cookies

• 3 c. gluten-free flour (I use a combo of Gluten Free Pantry All-Purpose Flour and King Arthur Flour's gluten free multi-purpose flour...the flour you choose definitely makes a difference!)
• 1 tsp baking soda
• 1-1/2 tsp baking powder
• 1 tsp salt
• 2 c. butter (2 sticks)
• 1/2 c. white granulated sugar
• 1-1/2 c. golden brown sugar, packed
• 2 eggs
• 2 tsp vanilla

Preheat oven to 360ºF.

Stir the flour, baking soda, baking powder and salt together and set aside.

Cream together butter and sugars in another large mixing bowl until thoroughly blended. Some people soften the butter...I don't. I cut the sticks into lengthwise quarters and then slice it all into small chunks. Creaming the sugars with cold butter yields a texture of cookie I prefer. I also cream the sugars one at a time. You can use an electric mixer (easier if butter is softened), but I use a wooden spoon.

Add in slightly beaten eggs (you can just beat them in the same bowl) and then the vanilla. Beat until well blended.

Combine dry ingredients with the creamed mixture (most recipes say to do this gradually. I just dump it all in at once and then "cut" it all together with the side of my wooden spoon...sort of like making pie crust) until it is well mixed. If it seems too dry and crumbly, you might add a splash (between a tsp and tbs) of milk or cream to the mix...it doesn't take much.

Drop by rounded teaspoons onto ungreased cookie sheets (I recently discovered parchment and swear by it).

Baking time: In my oven, baking for 11 minutes and then allowing to cool on the cookie sheet for 2 minutes yields a perfect chewy cookie. Baking for 13 minutes and cooled for 2 creates a delicately crisp cookie. My husband is a cookie-making master and taught me that keeping an eye on the cookies is VERY important! These gluten-free cookies seem a little more fragile than regular cookies and really benefit from those "2 minutes on the sheets" cooling period. Then transfer with a spatula to racks to finish cooling.

YUM.