Yesterday was Little B’s due date. Which means in less than two weeks, we will have a ONE year old! Can you believe it? Can you also believe that in this entire year, Brian and I have never left Little B in the hands of a babysitter and gone out for a date?
Just this past weekend, we started this new thing where we each leave the house for a few hours to go where ever we want and do whatever we want. Whether it’s to run errands in peace, to hang out with friends, to leisurely stroll up and down the aisle of Target (because let’s be honest, that can be a treat in itself sometimes), or to just sit at a coffee shop and read a book – I think it’s important to be able to get away and go something and not have to listen to the Paw Patrol theme song for them umpteenth time.
So what did I choose to do for my first two hours of scheduled freedom? I went to Starbucks, ordered myself a mocha, and read a book. It was heavenly. Part of me felt bad for enjoying that time away from Little B. I mean, I’m a mom, and shouldn’t moms want to spend as much time with their babies as possible? It’s called mom guilt, ya’ll.
So I sat in a soft, plush sofa by the fireplace and read my book (I’m currently reading The Ladies’ Room), wishing I had some of these soft pillowy Biscoff cinnamon chip cookies to go with my coffee.
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/2 cup creamy Biscoff spread
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup cinnamon chips
- Using an electric mixer, cream together butter, Biscoff spread, and both sugars until light and fluffy. Add in the egg and vanilla extract and beat until combined, scraping the sides occasionally if needed.
- In a medium bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and beat until thoroughly combined. Stir in the chocolate chips and cinnamon chips. Using a medium cookie scoop, drop 1.5 tablespoons worth of dough onto a lined baking sheet. Chill the dough balls for 30 minutes in the refrigerator.
- Preheat the oven to 350 degrees, and bake for 10-12 minutes or until golden brown - do not over bake!
- Makes 22-24 cookies
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