I am currently embroiled in the process of looking for, and choosing, a school for my Kindergarten-bound son. It is the topic of conversation on all the playgrounds.
Where have you applied? What school are enrolled in now? What are you looking for in a school?
Between the G&T test, lotteries, and being out of district, everyone seems anxious.
Or maybe it is just me.
I toured a local charter school the other day. Charter schools has been a hot topic in the news. Publicly funded, privately run schools.
I found the school I toured efficient and super animated. I also found it very competitive; each student seemed to be up against the others to find the best answer, sit the tallest (in yoga), be the most attentive. Positive reinforcement.
The pros are: good test scores, well behaved children, accelerated learning environment, more teachers per students. The cons are: a lot of pressure, long hours, young inexperienced teachers.
Salted White Chocolate and Coconut Oatmeal Cookies
Makes 20 cookies, adapted from Averie Cooks
- 1 large egg
- 1/2 cup melted coconut oil
- 1/2 cup raw sugar
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Pinch salt, optional and to taste
- 1 cup un-sweetened shredded coconut, loosely laid in
- 1 cup old-fashioned whole rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup Ghiradelli white chocolate chips
- In a large mixing bowl, add the egg, coconut oil (if it's solid, briefly microwave enough to obtain 1/2 cup melted/liquid state oil, measured like you'd measure any other cooking oil), sugars, vanilla, cinnamon, optional salt, and whisk to combine.
- Add the shredded coconut, oats, flour, baking soda, and stir to combine.
- Stir in the chocolate chips. They'll have a tendency to slip out of the dough and fall to the bottom of the bowl, but keep folding them into the dough.
- Form 16 equal-sized mounds, about two heaping tablespoons of dough each. Gently squeeze the mounds to ensure the dough is tightly packed and the chocolate chips are well-embedded. The dough is slightly crumbly yet oily, but comes together when squeezed.
- Place mounds on a large plate, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking; no exceptions. The coconut oil needs to re-solidify in the fridge. Do not bake with warm dough because the cookies will spread and bake thinner, flatter, and you could have oil puddles.
- Preheat oven to 350F, line baking sheets with Silpats, or spray with cooking spray. Place mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake about 9 minutes, or until edges have set and the tops are just beginning to set, even if undercooked, pale, and glossy in the center. The shredded coconut is prone to burning so keep a close eye on the cookies. Do not bake longer than 9 to 10 minutes for soft cookies because they firm up as they cool, and as the days pass they'll dry out quicker. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
- Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.