Oatmeal Cookies

I don't have a photo of these cookies because after I made them I sat down and ate every single one of them. Really I have just become terrible at taking the pictures of food. Okay so this is Nikki's recipe. It is more like a chocolate chip cookie consistency but with oats instead of chips if that makes sense. This was the best oatmeal cookie I have ever eaten. I asked Jamon if he loved them as much as I did and he said "they were a little too sweet for me." I just stared at him for about five minutes while all the mean cruel things that came into my mind about this comment passed. Then I simply said, "in all my thirty years I have never ever tasted anything I thought was too sweet and I can't wait until I do so that I can eat so much of it that I want to puke and then I will fill the tub up with it and bathe in it". And that's what I have to say about that. Here is the recipe. I do hope you will try it.

OATMEAL COOKIES

1 c shortening
1 c sugar
1 c brown sugar
2 eggs
1 1/2 c flour
1 tsp baking soda
1 overflowing tsp salt
3 c oatmeal (i use quick oats)
1 tsp vanilla

cream shortening & sugars. mix in eggs & vanilla. sift flour, soda and salt together. fold flour mix into wet ingredients. stir in oats. bake at 350 for 9-11 minutes.

Mac and Cheese

I fix mac and cheese a lot. I love it!!! I have a bunch of different recipes I use. I am posting this one because Jamon commented that this was the best one I had ever made. It came from the Pioneer Woman of course. It did have a really great flavor. If you like mac and cheese you should try this one. CLICK HERE to go to the recipe.

Breakfast Cookies

I know it has been a long time since I have posted. So sorry about that. I have been cooking a little more lately now that I have this whole pregnancy thing under control. I came across this recipe in a Better Homes and Gardens magazine. These were good but more like a straight up cookie rather than a "breakfast" cookie. But don't think we didn't eat them for breakfast. I mean they are called a breakfast cookie right?

1/2 cup butter, softened
1/2 cup smooth peanut butter
1-1/4 cups sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup water
1 egg
1 Tbsp. vanilla
1-1/2 cups all-purpose flour
1 cup rolled oats
1 cup golden raisins and/or milk chocolate pieces (of course I used the chocolate)
3 cups round toasted oat cereal (such as Cherrios)

Directions
1. Preheat oven to 375 degrees F. In large mixing bowl beat butter and peanut butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl. Beat in water, egg, and vanilla until combined. Beat in flour until combined. Beat in as much of the rolled oats as you can with mixer. Stir in any remaining rolled oats. Stir in raisins and oat cereal.

2. Drop dough by scant 1/4 cupfuls about 3 inches apart onto an ungreased cookie sheet. Flatten slightly. Bake for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 5 minutes. Transfer to a wire rack and let cool completely. Store cookies in tightly covered container for up to 5 days or freeze for up to 3 months. Makes 24 (2-cookie) servings.