We’re finally back to posting new recipes again! I (Jordan) finally got a camera again that will work for blog photos, so we’re free to post new recipes. We’re not exactly sure how often we’ll be posting from here on out, but we’re happy to be back! We never stopped making new recipes, but it will be nice to be back sharing them with you all.

Here’s a recipe I made this past week- double chocolate chip oatmeal cookies. These are some pretty amazing cookies- honestly, I’m not normally a fan of chocolate chocolate cookies- I’d choose chocolate chip instead, any day. But these cookies? Well, they give chocolate chip cookies a pretty good fight.

We found the recipe here, on Mel’s Kitchen Cafe. She mentions that using two different types of oats (Old Fashioned and Quick Oats), gives the cookies a good texture, and I agree! I would have never thought of using two different types, but it was definitely a good call.

We’re looking forward to posting more often now, so thanks for sticking around through that blog post dry spell!

Double Chocolate Chip Oatmeal Cookies

INGREDIENTS

• 1 cup butter, softened to room temperature
• 1 cup packed light brown sugar
• 1/2 cup  granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 1/4 cups all-purpose flour
• 1/2 cup natural unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup old-fashioned oats
• 1 cup quick oats
• 2 cups semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F. Line two large cookie sheets with parchment paper.
2. Whip together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes. Add the vanilla and eggs and beat until creamy and light in color, 2-3 minutes.
3. In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and both kinds of oats.
4. Add the dry ingredients to the batter and mix until a few dry streaks remain. Add the chocolate chips and mix until everything is just combined.
5. Drop the batter by heaping tablespoon-sized scoops about 2 inches apart.
6. Bake for 10-11 minutes until the edges are just set but the middles are still soft. Transfer to a cooling rack to cool completely.

Cindy & Jordan