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Food, Recipes and Home Storage


Julie’s Ultimate Chocolate Chip Oatmeal Cookies


















2 sticks (real, salted) butter, softened

Beat softened butter with mixer until smooth and fluffy, add:

1 cup packed brown sugar
½ cup white sugar

Cream together sugars and butter, add:

2 teaspoons (real) vanilla extract
2 eggs

Beat with mixer.

In large Ziplock bag, crush one package of honey graham crackers (this is the secret ingredient) with rolling pin. Add to bag:

½ teaspoon salt
1 teaspoon baking soda
1 cup (preferably whole grain) flour

Shake bag to mix all dry ingredients together. Add half the dry mix to the wet ingredients and beat well, then add remaining dry ingredients and beat well.

Remove beaters and stir in 1 cup of whole oats (not quick oats) and ½ package of semi-sweet chocolate chips. Stir until well blended then add 1 more cup of oats and the rest of the chocolate chips. The mixture should be very thick once blended and hard to stir. Sprinkle ½ cup of flour over mixture and stir well. Sprinkle another ½ cup of flour over it and stir well. At this point your arm should hurt really badly!

Drop by teaspoons onto seasoned baking stone (or greased cookie sheet, but they won’t turn out as well! If you are unfamiliar with seasoned baking stones, speak with your local Pampered Chef consultant!). Bake at 375 degrees for 8-10 minutes, watching carefully not to burn. Best when eaten warm from the oven with a cold glass of milk, or store overnight in tightly sealed container. Enjoy!

Baking option for bar cookies: grease bottom of 9 x 13 glass pan with real butter, then spread cookie dough evenly in pan. Bake until top and edges are starting to brown. Be careful not to overcook! Remove from oven and let sit for at least half an hour to finish cooking. Yum!
-Julie Spencer

Check out my blog post about How NOT to Make Homemade Apple Cider!

I recently lost 42 pounds on the Take Shape for Life program! Want to check out my weight loss transition? Click here! -Julie L. Spencer

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