Oatmeal Raisin Chocolate Chunk Cookies! (see recipe below)
Snow Days are perfect for doing so many things, such as…
Working out in the middle of the day
Since I didn’t feel like trekking out in the snow, I completed my workout at home, doing Jackie Warner’s Total Body Power Circuit + 2 miles of running. My legs are still shaking 5 hours later.
Keeping the makeup bag closed
Wearing my cozy slipper socks
Making delicious Strawberry-Banana Green Monsters…
…and enjoying them while snuggled under my cozy fleece blanket
Painting my nails
Shopping online (errr, umm, “window” shopping online…)
And of course…what would a snow day be without a little baking??
I was really feelin’ the oatmeal raisin combo today, but I knew hubby would be disappointed if there wasn’t some chocolate involved. Can you blame him?
The result was an amazing fusion of oatmeal raisin + chocolate chunk.
Now, don’t get me wrong…I’ve had oatmeal raisin and chocolate together in cookies before. But apparently it’s been a while, because I am loving these little gems.
The different flavors of sweet between the chocolate chunks and raisins really give them the perfect amount of sweetness. If you prefer a little extra sweetness in your goodies, you could always add in a tablespoon or two of honey.
The texture may be my favorite part of these cookies; a slightly crunchy outside, with a subtly chewy inside.
If you have a Cookie Monster in your house, just remember…
You’ve been warned.
Oatmeal Raisin Chocolate Chunk Cookies
(Makes approximately 2 dozen)
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1 cup packed brown sugar
- 1 egg
- 1/4 egg substitute
- 1-1/2 tsp vanilla
- 2 cups oats
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup raisins
- 1/2 cup semi-sweet chocolate chunks, chopped
In a mixing bowl, cream butter and sugars. Add egg, egg substitute, and vanilla; mix well.
Combine the oats, flour, baking soda, cinnamon, baking powder, and salt. Gradually add to wet mixture.
Drop by heaping tablespoonfuls (or use an ice cream scoop) 2 inches apart onto cookie sheets lined with parchment paper.
Bake at 350 degrees for 11-12 minutes, or until edges are slightly golden. Cool for 2 minutes before removing from pans to wire racks. ENJOY!
I’m thinking my next combo for these babies might be white chocolate + dried cranberries?
So believe it or not, I’ve spent this whole day at home and not once did I attempt to come up with something for dinner. Oooops.
Perhaps tonight may have to be a “hubby brings dinner home after work” kinda night. Who’s with me??
Question for the Evening:
On average, how many meals do you eat out each week?