Whole Wheat Oatmeal Chocolate Chip Cookies!

I am obsessed with cookies. I force myself to make them as little as possible however, because I am not the type that can eat one cookie and call it a day. I'll eat them for breakfast, lunch and dinner until they are gone! One of my friends pinned this copycat Great Harvest Giant Oatmeal Chocolate Chip Cookie a few months ago and I decided to give it a try. Anything to make them a little healthier- then I can have 5, right? ;)

They ended up being amazing and you can't even tell they're made with whole wheat flour. They still have butter and sugar, of course, but at least there's some extra fiber!

Here's the ingredients:

2 sticks of salted butter
2 cups brown sugar
2 eggs
2 tablespoons molasses (yes, you HAVE to add this! it makes them.)
1 tablespoon milk
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt (i use more than the recipe originally calls for and I use kosher salt)
2 cups oats (for them to be really chewy, don't use quick oats. We want whole oats)
2 cups whole wheat flour
1 1/2 cups chocolate chips

Preheat oven to 350. Cream the butter with the sugar. Add eggs, molasses and milk, mix for 30 seconds. Stop mixer and scrape down the sides of the bowl to make sure everything is combined. Add baking powder, soda and salt. Mix for 10 seconds. Add oats, flour and chocolate chips. Mix JUST until everything is moist. Usually it takes me about 20 seconds MAX to get everything combined. Not over mixing cookie dough makes them light and delicious.

These were originally giant cookies, but I make them normal size and bake them for significantly less time:
The original source says to bake them for 12-14 minutes- I ALWAYS under bake my cookies. Bake these for 9 minutes! As in- they are still almost raw on top when I take them out.  Ever wonder why cookie dough is so dang good? It's not cooked, that's why. So who wants to eat over baked cookies? Not me. Plus, when under baked, they are softer and last days longer...if they aren't all eaten within 24 hours :)

Chocolate Cake Mix Cookies

This cookie recipe comes from my mom and it's my favorite. I don't like a lot of cookies, but I love these. I will warn you now...they are no where near healthy :)

Ingredients:

1 milk chocolate Betty Crocker cake mix

1 8 oz. pkg cream cheese (room temp)

1 cube butter (room temp)

1 egg

1 tsp. vanilla

Heat oven to 350 degrees

Combine cream cheese & butter.

Then add the remaining ingredients- cake mix, egg & vanilla.

Spoon dollops of cake mix on a greased cookie sheet, don't form balls, these are supposed to be kinda chunky and medium to big sized.

Bake for 8-10 mins, these are quite moist so be sure not to overbake them. Bake one sheet and let them cool enough to taste then adjust time from there.

My mom is also known for her cherry chip version of these cookies. Just replace the chocolate cake mix with Betty Crocker Cherry Chip cake mix. My brothers love them.

With my mom half a world away these make her feel a little closer.

Easy Strawberry Shortcake

I'm so glad Kristine introduced me to this easy, yummy dessert all those years ago :)

It's the perfect summer dessert because it uses up all those perfect summer strawberries. I LOVE summer fruit. This shortcake is so easy and yummy- everyone I've ever made it for LOVES it.

All she does is follow the instructions on the side of the Bisquick box for the shortcake, but instead of making individual ones, she puts the dough into an 8x8 pan and tops it with the sugar. Then when it's done baking, you slice pieces. It's much faster and easier. Fill with sugared strawberries and FRESH whipped cream for a super yummy dessert. I feel like all of the guys I've served this to especially love it.

Zucchini Cookies

Actually, Dresden gave me this recipe from one of her old roommates a while back. Here's the blog. They are sooo good and everyone is surprised when you tell them that they're pretty good for you. Just mix everything together (don't ever overmix cookies or they'll get tough). My trick is underbaking cookies so they stay fresh longer. I'll probably be making these tonight because it's been way too long since I've had them!

1 c. sugar
1/4 c. butter
1/4 c. applesauce
1 egg
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cloves
1 tsp. cinnamon
2 c. whole wheat flour
1 c. oatmeal
1 c. grated zucchini
1 c. chocolate chip

Directly from her blog:
Nutrition Facts: per 1 cookie
Calories: 86
Fat: 3 grams
(2 grams saturated, 1 mono-unsaturated)
Carbs: 14 grams
Fiber: 1 gram
Protein: 1 gram


Cream together sugar, butter, applesauce and egg. When well blended
add dry ingredients, add zucchini and chocolate chips. When well
blended spoon out onto greased cookie sheet. Bake at 375 for 10-12
mins. Makes about 3 dozen.

Lemon Ricotta Cookies

Whenever I make homemade lasagna, I always have leftover ricotta cheese. These are the best way to use it up. They are so soft and cake-like. Perfectly lemony...Giada is a genius.

Image via Food Network

rainbow cake update

here is the link for the rainbow cake!

it was so fun to make! i would definitely make it if i had a baby or a kid having a birthday. instead i just made it for fun :) the best part is cutting it open, because i covered mine in white frosting so you couldn't tell what was inside.

coconut banana bread with lime glaze

this sounds like the perfect summer snack! i am totally going to try this out.

coconut banana bread with lime glaze

this blog is very inspirational