Wednesday, May 16, 2012

Oatmeal chocolate chip cookies

I found this recipe online years ago and it has been our go-to since then.

1 cup butter, softened *
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup semisweet chocolate chips

*For a really awesome cookie, replace 1/2 cup of butter with 1/2 cup of Peanut Butter - YUM!!!

Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. In a separate bowl, combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Chocolate Covered Pretzel Frappe

Fill your 16 oz glass with ice all the way to the top. 

Then cover the ice with your milk of choice (ours is Almond Milk). Pour into your blender.

 Add 1 tbsp of Toffee Nut Syrup (Sold at Starbucks, or substitute Vanilla Syrup, you can purchase in the coffee aisle at your local store) 2 tbsp of cocoa powder (such as Ghirardelli's Double Chocolate Powder or Trader Joe's Sipping Chocolate), a small handful of pretzels and a few chocolate chips if you'd like. Blend until the mixture moves smoothly through your blender. If it does not move smoothly add more milk.