"A round cookie with one bite out of it,
Looks like a C
A round donut with one bit out of it,
Also looks like a C
But it is not as good as a cookie
Oh and the moon sometimes looks like a C,
But you can't eat that, so ...
C is for cookie, that's good enough for me, yeah!
C is for cookie, that's good enough for me
C is for cookie, that's good enough for me,
Oh, cookies, cookie, cookie starts with C, yeah!
Cookie, cookie, cookie starts with C, oh boy!
Cookie, cookie, cookie starts with C!" - Cookie Monster
We Read:
Even Aliens Need Snacks, by Matthew McElligott
"When a young chef whips up his favorite, unusual treats to share with his family and neighbors, no one will touch them. Discouraged, he closes his snack stand and gives up. But when his first customer appears after the moon rises, he realizes he was just open at the wrong time of day.
As word spreads to every corner of the galaxy, his line starts to stretch across the evening sky. Pleasing intergalactic taste buds isn’t easy, but after all, even aliens need snacks!" - Matthew McElligott
Mmm, Cookies!, by Robert Munsch
"Christopher's parents are touched when he presents them with a beautiful batch of cookies—until they actually try one and find out the cookies were made from play clay. In school, Christopher's teacher helps the class to make the most incredible cookies of all." - Scholastic Canada
The Last Chocolate Cookie, by Jamie Rix
"Being polite can take you a long way! There is one chocolate chip cookie left and Jack s just about to eat it. But then his mum reminds him of his manners! He must offer it to EVERYONE else first. So Jack offers it to all sorts of people. He even goes into space and offers it to an alien. But the alien doesn't want to eat the cookie he wants to eat Jack! A hilarious picture book about manners, sharing and the hazards of storing food in your pockets!"
We made cookies!
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Directions
- Preheat oven (or toaster oven) to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
- Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
