I hope you are having (or had) a nice Thanksgiving filled with food, food, and more food. And maybe a little trotting or football or something else active thrown in there. Baking and cooking totally count, too — it’s hard to stand for hours on end!
I’m a big believer that if you work out on Thanksgiving, none of the calories count. So I started the day with a spinning class and now, I’m heading to my first hot yoga class. I’m not a yoga person at all, so this’ll be interesting. But, I figure I’ll sweat off those three pieces of pie I’m obviously going to eat later. It’s all about the pie… and the stuffing.
Today may be all about pie, but you do realize it’s Thursday, right? So I mean, it would probably only be fair if I shared a few cookies with you. Maybe you can crumble them on top of your pumpkin pie? Or, I guess you could make them tomorrow, if you’re not fighting crowds at
54am with black friday cookies in hand.
I asked my sister last week what kind of chocolate chip cookies to make, and she told me maple, so… that’s what I made! I swapped the usual sugar/brown sugar combo for maple syrup, which made for a really smooth, almost creamy cookie with just a hint of maple flavor. Then, I upped the maple factor with a little maple glaze on top!
Soft, smooth chocolate chip cookies with a hint of maple flavor. For extra maple flavor, add 1 to 2 teaspoons maple flavoring. Makes 2 dozen Prep time: Cook time: 30 minutes Cookies:
Soft, smooth chocolate chip cookies with a hint of maple flavor. For extra maple flavor, add 1 to 2 teaspoons maple flavoring.
Makes 2 dozen
Cook time: 30 minutes