Just for the Summer | Mom’s Chocolate Chip Cookies
Just for the Summer is not only about romantic love but about the love of family (specifically between children and mothers) and how complex and heartbreaking those relationships can be. Abby Jimenez hones in on empathy, forgiveness and letting go. These were my favourite parts of the book as it delves into the complicated bonds between family members, and how you can love someone even when you don’t like them.
Emma’s mother is an abandoner, never reliable, and causes Emma constant stress. Justin’s mom has made a grave mistake that takes a massive toll on Justin’s life. Emma needs to learn to let go, and Justin needs to learn to forgive. And together they help and support each other through these issues. Making this not just your average romance novel.
For this book I decided to create Justin’s mom’s cookies. Which hold a special place in her children’s hearts - the making of them drawing them closer together. I can relate as my own mother passed this past year and making her cookies always brings me comfort. This is her recipe. A favourite since I was a small child and of anyone who has tried them. Food can be such a comfort and can help us feel closer to someone, even when they are not there. I hope you enjoy this recipe and share it with those you love. ♥️
Mom’s Chocolate Chip Cookies
Makes 18, 4 inch cookies
1 cup unsalted butter, room temperature
¾ cup brown sugar, packed
¾ cup white sugar
2 eggs, room temp
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups rolled oats (or rice krispies)
1 cup chocolate chips
½ cup unsweetened shredded coconut
Preheat oven to 350F and line baking sheets with parchment paper.
Cream together butter and sugars. Add in eggs, one at a time, mixing until incorporated. Stir in vanilla. Add flour, baking soda, and salt. Stir just until combined. Fold in oats, chocolate chips and coconut.
Scoop or roll into 2 inch rounds (you can make smaller cookies if you prefer, just keep your eye on them as they will bake for less time). Add 6 cookies to each baking sheet, spacing them apart, as they will spread.
Bake for 12-15 minutes until golden brown on the edges. Let cool 3-5 minutes before removing to a wire rack to cool completely. Or, enjoy warm for the ooey-gooey chocolate experience.
Hi I’m Cheri, I’ve been staying up too late reading since I was a kid hiding under the covers with a flashlight.