Okay, the bad news.
Chances are I will not be blogging for the next week or two. I'm going to try, but I can't make promises. Tomorrow I leave for Wyoming, a 2 week road trip with my best friend to see things like: the Tetons, Yellowstone, Devils Tower, and the Badlands. It's gonna be bad ass for sure. There should be about 3 million photos of our trip, including some of us cooking over the campfire. If I am able to blog, I will, if not there's always the good news:
Good news: If I am not able to blog, that means you have 2 weeks to read through my previous posts, testing out recipes you've been putting off, without getting overwhelmed with new ideas. It also means that you have 2 weeks to look forward to what I will have to post when I get back. Exciting right? Woo!
More good news: Yesterday I whipped up a batch of delicious Craisin Oatmeal Cookies. They are delicious. And I'm going to share them with you.
Craisin Oatmeal Chocolate Chip Cookies
isabella j on tasty kitchen
- ⅔ cups Butter, Softened
- ⅔ cups Dark Brown Sugar
- 2 whole Eggs
- 1-½ cup Old Fashioned Rolled Oats
- 1-½ cup All-purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- ⅔ cups Chocolate Chips (eyeballed - I didn't want the chocolate overpowering)
- 6 ounces Sweetened Dried Cranberries (I added a bunch more)
- 1 teaspoon Vanilla Extract
- Preheat oven to 375.
- Beat together butter, vanilla and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to batter in several additions, mixing well after each.
- Stir in cranberries and chocolate chips.
- Drop by rounded tablespoons onto un-greased cookie sheets. Bake for 10 minutes or until golden brown. These bake up “puffier” than regular oatmeal cookies that spread out flat.