If You Give a Mouse a Cookie is one of our all time favorite books. We love how the story goes around in a circle. The illustrations are so cute too. Who doesn’t love a cute little mouse and chocolate chip cookies?
I can really relate to this book as a mother. I feel like my life is one big circle sometimes with my 5 kids. I am saying the same thing over and over again, and picking up the same toys and clothes over and over again. Such is the life of a mommy. It’s at those moments when I try to remind myself that I’ll miss it when they are older and gone off to college and getting married and having kids of their own. Well, that’s what other “older” mothers have told me. (smiley winky face)
I read this book to my 3 year old a few days ago and thought, “This would be a fun “Read This, Do That” book. We could make some Chocolate Chip Cookies and I’m sure I could make some type of math activity in Photoshop” and viola! We make my “Perfect Chocolate Chip Cookes” (self proclaimed) and I made these fun Chocolate Chip Math printables too. We had lots of fun! Can you see it in his face?
Now for the Chocolate Chip Cookies Preschool Math Activity Printables
(wow, that’s a mouthful!)
Print and cut out these cookies. Laminate them so you can wipe off any chocolate fingerprints.
Give your child a handful of chocolate chips and have them place the correct number of chocolate chips on each cookie. Help them trace the number with their finger and repeat counting how many chocolate chips are on each cookie.
Now for the recipe. If you have older kids, this is an opportunity for you to teach them about fractions. Ask them things like “How many eggs would we need to use if we were doubling the recipe.” Teaching moments are everywhere.
Perfect Chocolate Chip Cookies
-2 sticks (1 cup) softened butter
-1 cup brown sugar (packed)
-1/2 cup white granulated sugar
-2 large eggs
-1 teaspoon vanilla
-1 teaspoon baking soda
-1/2 teaspoon salt
-1 teaspoon cinnamon (optional)
-3 – 3 1/4 cups flour
-2 cups semi sweet chocolate chips
1. Preheat the oven to 375 degrees. In a large mixing bowl or in your stand mixer, whip the butter until light colored. Add the sugars and mix well. Add the eggs one at a time until blended well. Add vanilla and blend.
2. Add a cup of flour and blend well scraping side of bowl. Repeat with one more cup.
3. Add a 1/2 cup more of flour (so now we are up to 2 1/2 cups) and blend well. Put about a half a cup of flour into your measuring cup and mix in the soda and salt with the flour. Add to the mixing bowl and beat until mixed well.
4. Using a stiff rubber scraper or a wooden spoon, stir in the chocolate chips. The batter should be pretty stiff.
5. Line a cookie sheet with parchment paper and drop the cookies with a cookie scooper about 2″ apart from each other.
6. Bake the first batch for about 10 minutes (each additional batch takes about only 7 minutes). Remove when the tops are JUST a pale brown and the edges are a golden brown. Let rest on cookie sheet for about 2 minutes then remove to a cooling rack.
7. Serve warm, with milk. And don’t invite any mice in to eat any. 🙂
Perfect Chocolate Chip Cookies
-2 sticks (1 cup) softened butter
-1 cup brown sugar (packed)
-1/2 cup white granulated sugar
-2 large eggs
-1 teaspoon vanilla
-1 teaspoon baking soda
-1/2 teaspoon salt
-1 teaspoon cinnamon (optional)
-3 – 3 1/4 cups flour
-2 cups semi sweet chocolate chips
1. Preheat the oven to 375 degrees. In a large mixing bowl or in your stand mixer, whip the butter until light colored. Add the sugars and mix well. Add the eggs one at a time until blended well. Add vanilla and blend.
2. Add a cup of flour and blend well scraping side of bowl. Repeat with one more cup.
3. Add a 1/2 cup more of flour (so now we are up to 2 1/2 cups) and blend well. Put about a half a cup of flour into your measuring cup and mix in the soda and salt with the flour. Add to the mixing bowl and beat until mixed well.
4. Using a stiff rubber scraper or a wooden spoon, stir in the chocolate chips. The batter should be pretty stiff.
5. Line a cookie sheet with parchment paper and drop the cookies with a cookie scooper about 2″ apart from each other.
6. Bake the first batch for about 10 minutes (each additional batch takes about only 7 minutes). Remove when the tops are JUST a pale brown and the edges are a golden brown. Let rest on cookie sheet for about 2 minutes then remove to a cooling rack.
Enjoy!
Annette
