Things teachers get excited about:
- Abandoned, slightly used 3-ring binders
StolenQuestionably obtained beakers and graduated cylinders
- Filing cabinets
Through the course of my preparations for my first year of teaching, I’ve learned many things. The most important of all my newly developed skills is the ability to forage for supplies. As in, if you are walking down the hall and see something semi-usable that does not seem to have a current owner, you grab it. Then you hide it. Because somehow, somewhere down the line, you’ll need it.
My most recent acquisitions include the aforementioned binder, some scissors, a stack of old National Geographic magazines, and 4-5 previously used (but only 25% filled) notebooks. Don’t ask me where I hid them. I’ll never tell.
I currently have my eye on some hanging wall pocket folders, but that heist is going to require some premeditation, strategizing, and possibly a wig.
Definitely a wig.
After a long day in the Blackboard Jungle, sometimes cookies are a non-negotiable necessity. You try to talk yourself out of it. You eyeball the carrots in your fridge and contemplate what your life would be like if you were the kind of person that could find those a satisfactory alternative. You look wistfully at your skinny jeans, banished to the Shame Corner in your closet. You spy, with your little eye, your yoga pants, so friendly and stretchy, ask the Muffin Top Gods for forgiveness, and reach for the measuring cup.
You solemnly do ab workouts the entire time the cookies are in the oven.
These are chewy and delicious and the chocolate chips add a little extra punch of sweetness. You could also add nuts, or, if you have no shred of decency and morals whatsoever, throw some raisins in.
Recipe for Brown Sugar Chocolate Chip Oatmeal Cookies (adapted from The Pioneer Woman)
- 2 sticks of unsalted butter, softened
- 2 cups light brown sugar, packed
- 2 tsp. vanilla extract
- 2 eggs
- 1 1/2 cup all-purpose flour
- 1 tsp. salt
- 1/2 tsp. baking soda
- 2 cups old-fashioned oats
- 2/3 cup semi-sweet chocolate chips
Preheat oven to 350°F. Grease a cookie sheet (or line with parchment paper) and set aside.
Using a hand mixer or stand mixer, cream butter and sugar together until smooth and fluffy. Add eggs and vanilla and beat until fully incorporated.
In a separate bowl, combine the flour, salt and baking soda. Add the dry ingredients to the wet mixture in thirds, combining after every addition.
Add oats and chocolate chips and stir to combine.
Drop cookie dough by spoonfuls onto greased cookie sheet, approximately 2 inches apart. Bake for 10-13 minutes, or until edges are golden-brown.