Happy Columbus Day! I hope that y’all had a fabulous weekend. It was chilly here in Colorado, and all the new snow in the mountains makes it seem like
winter fall has definitely arrived. My weekend was low-key but nice; dinner & drinks in Denver on Friday with my friends Katie and Adam who are visiting from South Carolina, sleeping in Saturday morning (so nice), taking Lola to the dog park, watching the Wolverines win beat Northwestern at a Michigan bar in Boulder, going out for pancakes with my hubby, trying out a new church in Boulder that we really liked, and discovering an amazing running trail right by my house that I didn’t even know existed. And none of these events were photographed, which was also a nice break. Sometimes blogging can give you the tendency to try and overdocument everything that goes on in your life, and it can make you forget to be present and just enjoy little moments as they’re happening, so I’m trying to consciously take a step back from taking tons of pictures all the time. However, I did bust out the camera this weekend to get a few snaps of some yummy recipes I made that I wanted to share, starting with these:
Oatmeal Chocolate Chip Cookies
. Yes please
. While I’m partial to traditional chocolate chip cookies, in the fall, there’s something about oatmeal that’s just so hearty and delicious. I personally am not a huge fan of oatmeal raisin cookies because why have fruit when you can have chocolate instead? I’ve tried quite a few different variations of oatmeal chocolate chip cookies, but this recipe
from Betty Crocker is the one I like best because it’s frills straigh up oatmeal chocolate chip cookie deliciousness. Cam thinks so too.
Here’s what you’ll need:
- 1 1/2 cups packed brown sugar
- 1 cup butter or margarine, softened
- 1 teaspoon vanilla
- 1 egg
- 2 cups quick-cooking oats
- 1 1/2 cups all-purpose or unbleached flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips (6 oz)–this is what the original recipe calls for, I always just double it and use the entire 12oz bag of chocolate chips!
I actually was not in a rush for once when I was baking these so I was able to get some step by step photos (even though it’s a pretty simple recipe so I’m sure y’all could have figured it out without them, oh well), so here what you’ll need to…
Step 1: Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended.
Step 2: Stir in vanilla and egg until light and fluffy.
Step 3: Stir in oats, flour, baking soda and salt; stir in chocolate chips.
Step 4: Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
Step 4: Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
Step 5: Eat way too many over the course of the weekend, and have your husband take the rest to work on Monday because you literally need to need to get them out of the house before you eat any more of them. (Step 5 is optional)
*Recipe Credit: Betty Crocker Oatmeal Chocolate Chip Cookies
PS: I just had to share that I am loving the super fall-ish color I painted my nails this weekend. It’s called Red Zin, and it’s by Sally Hansen Complete Salon Manicure. I adore these nail polishes because I think they last longer than both Essie and OPI, the colors go on really smooth, and they have a wide brush that makes it easy to give yourself a pretty decent at-home mani. Also, I guess techincally I did take a picture this weekend, but since it’s of my nails I don’t really think that counts…check it out…
Have a good Monday friends! Xoxo