Skip to main content

Our Oatmeal Chocolate Chip Cookies

Back in April we made Oatmeal Chocolate Chip Cookies. I have no idea right off hand where I found the recipe, but it is listed at the end of this post. I did my usual and took out all the needed ingredients & items before Christian got home from school. This way as soon as he walks in the door and washes his hands we can get started and the cookies can be baking while we start homework.

Measuring the Vanilla Extract. Notice the Vanilla spilled all over the counter top. He was very careful, but accidents happen.


He went and got a towel to throw over his shoulder to be prepared for any possible future spills.


Pouring out the oats.


Oatmeal Chocolate Chip Cookies. Finished.


Christian's taste test.

Alexander's taste taste.


Oatmeal Chocolate Chip Cookies

Ingredients

    2/3 cup (150 mL) butter, softened
    1 cup (250 mL) packed brown sugar
    1 egg
    2 tsp (10 mL) vanilla
    1-1/2 cups (375 mL) large-flake rolled oats
    1 cup (250 mL) all-purpose flour
    1/2 tsp (2 mL) baking powder
    1/2 tsp (2 mL) baking soda
    1/4 tsp (1 mL) salt
    1-1/2 cups (375 mL) chocolate chips

Preparation:

Line rimless baking sheets with parchment paper; set aside.

In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together rolled oats, flour, baking powder, baking soda and salt - stir into butter mixture until combined. Stir in chocolate chips.

Drop by heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto prepared pans. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)


Comments

Popular posts from this blog

Aztec Blend

I was at the Bulk Barn last week and decided to try out one of their rice blends. It is Aztec Blend #1656. It includes colusari red rice, long grain brown rice, split peas, and amaranth. I had no idea what some of those ingredients were but figured anything's worth a try, right? When I got home I looked up colusari rice & amaranth. Colusari rice is a burgundy-colored chewy rice that has a light nutty-popcorn-like flavor and amaranth is actually an herb.

It was very simple to prepare & actually pretty good. The peas were a little crunchy which added nice texture. I was surprised that both kids really liked it.

Banna-Nutella Tortilla Wrap

While standing in the grocery store line last week I was flipping through a cooking magazine and came across this idea.  I thought it was the perfect after school surprise for Christian.

First I spread the nutella on a tortilla.

Then I put a peeled banana on it.

Rolled it up...

...and it was ready to eat.

Christian shared it with his little brother and they both gobbled it up.  A little messy... for Alexander especially, but worth it.

Shrimp Pasta Salad

Summertime calls for light and fresh salads.  I was in the mood for pasta salad last week, but I have to keep two things in mind... (1) the carb count for the diabetic in our family and (2) Christian is anti-mayo.  So, seeming that this would be the only side to our steak I needed to find something that Christian would enjoy and that would also include lot of veggie.  I came across the concept of a shrimp pasta salad on Pinterest so I had Christian work with me to make our own recipe.

I chopped up 24 large cooked shrimp, 1 celery stalk, 3 vine riped tomatoes, 3/4 english cucumber.
I have to admit that usually I just dump however much pasta into the pot without measuring.   This time I cooked only 1 cup of macaroni (which made 4 cups cooked)  The assembly of the salad was super easy.  I simply tossed all the chopped ingredients into the pasta.
 Now, because Christian don't like mayo he chose to use 1 cup of Skotidakis Greek Sour Cream.  It's a really thick and creamy consiste…