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Well hello there!
Red here with my Friday post.
Things have been crazy busy around our house lately.
I have to admit, I still struggle with trying to keep up.
My house is one big DUST MITE.
I’m able to stay organized, get the laundry & dishes done, but dust…HA!
Hopefully we will get some Spring cleaning done this weekend.
I’m looking forward to a quiet Easter break next week though.
Maybe cooking a big ham and hanging out with my family by the fire.
Tonight we are coloring Easter eggs, that’s always fun, and my tween & teen still love it.
So, are you a chocolate freak like me?
I’ve often mentioned that chocolate chip cookies are my weakness.
Before I started my “Blog Bulge” series…which is found here,
I came across an oatmeal cookie recipe on a box of generic oatmeal from Kroger.
We all know oatmeal is good or you, so although these do not have reduced fat or calories, they do have tons of fiber, so they are better for you.
I decided to alter them a bit so my girls wouldn’t run for the hills over the oatmeal.
Check these babies out.
These were so incredibly good, and were gone fast.
My girls (and hubby) gobbled them up and could care less that they were oatmeal.
In fact, they are begging me to make more.
I also substituted “butter Crisco” for the butter which always makes cookies fluffier.
My sister, Carolyn, taught me that years ago.
The mix of oats, cinnamon, & chocolate is perfect.
I will make this again and again for sure.
Here’s the recipe:
1 cup butter flavored Crisco
1 cup sugar
1 cup brown sugar
2 eggs (egg substitute is fine too)
1 tsp. vanilla
2 cups flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
3 cups uncooked oats
1-2 cups chocolate chips (preference)