Loaded Chocolate Chip Cookies...

...with BUTTER!

Yes, that's right.  Today I made a batch of our favorite Chocolate Chip Cookies (loaded with cranberries, oats, walnuts, and coconut) and used half butter and half coconut oil.  Luke ate one.  And he has had NO reaction!!

I could literally jump for joy - if it weren't so incredibly awkward and uncomfortable to jump at 6.5 months pregnant.

But I am thrilled to have the option of baking with butter again. It has been eight years since we discovered Luke's milk allergy, and any baking that I've done using butter has been for other families, not ours.  Perhaps that is behind us now?  I'm very hopeful.  Very thankful...and very excited!!

I'm excited not only about the convenience and taste of baking with butter but also about the fact that I can avoid using the soy-based margarine that we've had to use as a substitute for so long.  I recently ditched the soy-based shortening in favor of palm shortening, and I've been using coconut oil in cookies for a while.

But, OH, butter!!  So much BETTER!