My Made From Scratch Life

Good Morning, Here's some early morning cuteness while I sip some tea:

Good Morning! This is StinkerBell in her too big jammies (with spoon/sword).  She does not have a left leg broken at the ankle(or a Mom who would make her walk on a stump).

What! Tea and cookies for breakfast! How dare you.

A Recipe for Breakfast cookies:

Make cookies the night before. Manage not to eat all of them hot out of the oven. Send some to work with husband. Make tea. Place cookies on plate next to tea, and enjoy.

A Recipe for Oatmeal Chocolate chip cookies:

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg OR 1/4 tsp ground cinnamon OR 1 tsp vanilla extract. Whatever floats your boat(but not all of these at once!)
2 sticks of butter softened
1 cup packed brown sugar
1 cup white sugar (granulated)
2 eggs
3 cups old fashioned rolled oats
1 1/2 cups chocolate chips OR raisens(but ewww) OR dried cranberries(my favorite)

Preheat the oven to 325, grab your baking sheets(2) and cover them in Parchment paper. Parchment paper is awesome because you cook in it, and can slide all your cookies off the tray onto the counter, without using a spatula and getting that sad folded cookie issue. You want parchment paper. Use it for this recipe please.

Mix flour, baking powder, salt, and nutmeg or cinnamon together in a mediumish bowl. If you opted to go with vanilla we add that to the wet ingredients.

In a large bowl (I use a 4.5 quart stand mixer), beat the butter and sugars together on medium speed until its looking fluffy. Add in the eggs one at a time(and vanilla if you want), until combined, scrape the beaters and sides of the bowl if needed.

On low speed  slowly add the flour mix until combined. Mix in the oats and chocolate chips until combined.

Using a cookie scoop, or 2-3 tablespoons of dough at a time, roll the dough into balls, then flatten the cookie to about 1/2 to 3/4ths of 1 inch. Space your cookies about 2 inches apart.

Bake until edges are set(looking cooked and turning golden) and the middles are soft and puffy and not quite cooked looking. About 18 to 25 minutes, rotate your pans halfway through.

Cool the cookies on the pan for 10 minutes(this will finish cooking the centers but keep them soft and yummy), then slide the cookie covered parchment papers onto the counter to finish cooling, and go make batch 2! Now is also a good time to eat some.

Enjoy!