The Grad Dress

Yesterday, I helped my youngest daughter buy her grad dress.

She isn’t graduating until June, but three of her friends had already bought theirs and she was anxious to get one of her own.  So she, her big sister and I hit the stores yesterday in search of the perfect dress.

Now I’m not much of a shopper.  Other than buying books, which I could do every day of my life, shopping makes me cranky.  The stores are too warm, I always seem to have too many things in my arms, and sometimes finding a helpful sales clerk is challenging.  In my ideal world, I’d have a personal shopper buy clothes on my behalf.  (In that world, I’d also have someone to look after my laundry.  But I digress.)

Shopping for a grad dress is different.  More than just an article of clothing, it marks a shift in my daughter’s life, a leap from girl to young woman.  And I truly loved being part of that.

I don’t know how my girls got to be so old.  This year I’m buying a dress for eighth grade grad; next year I’ll be buying a twelfth grade grad dress for her older sister.  When I look at pictures of them as toddlers and babies, it almost feels like I was a different person in those days. Back then, my thoughts were often completely wrapped up in their lives.  Things are still busy, of course, but as they get older, it’s part of my job to step back a little.  Always being there when they need me – like shopping for a grad dress – but giving them independence when that’s what they need.

Oh, and the dress?  I’m not allowed to post it, but it looks great!

Fortunately, it doesn’t matter how grown-up your family is.  Everyone, young and old, will love these cookies.  The only change I made to the original recipe was adding toffee bits, but I think they’d be great with or without. 

Crispy Chocolate Oatmeal Cookies

(adapted from Two Peas and Their Pod)

½ cup brown sugar

½ cup white sugar

½ cup softened unsalted butter

1 egg

1 tsp vanilla

1 cup flour

¼ tsp salt

½ tsp baking powder

½ tsp baking soda

1 cup oats (not quick oats)

1 ¼ cups Rice Krispies

1 cup chocolate chips

¾ cup toffee bits

Preheat the oven to 375 degrees. Combine butter and sugars in mixing bowl.  Beat until smooth.  On low, add in egg and vanilla extract.  Beat until combined.

In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.  Slowly add to the butter mixture.  Stir in the oats, Rice Krispies, chocolate chips and toffee bits.  Avoid overmixing, which would crush the cereal.

Scoop dough into balls and place on a cookie sheet lined with parchment paper.  Bake for 10 – 12 minutes.  Allow to cool for a minute on the cookie sheet before moving to a cooling rack.