This weekend has been so gorgeous; I feel like summer is already here. The low 80s in the Pacific Northwest in spring? Practically unheard of. Our family decided to get out and enjoy the beautiful weather by going to the Tulip Festival about 45 minutes south of where we live. I’ve always wanted to go, especially to buy a pair of wooden clogs. I think putting plants in them would look really nice. Yes, I’m weird like that.
When we got there, I couldn’t believe the amount of color—rows and rows of tulips, with a wide array of vibrant colors. It was like looking at a rainbow. To say I was impressed is an understatement. There really aren’t any words to describe it, so I guess a picture or two will do.
Matthew enjoyed tromping through the mud-filled rows, pointing to the John Deere tractors that were nearby. It was just one of those nice days where you could relax, soak in the nice weather, and truly enjoy life.
I was going to bring some of these oatmeal chocolate chip cookies on our trek, but somehow, they were all eaten. Actually, I know why. One of my friends had a baby last Tuesday, and I watched her 3 year old while she was in the hospital. Having two toddler boys for three days made me eat lots of cookies. I blame the weight gain on her—and rambunctious toddlers. (At least they’re good friends, so it wasn’t as bad as I make it out. I did survive.)
I am not a fan of raisins in things, (cookies, cinnamon rolls, carrot cake, oatmeal, bread), so I added chocolate chips instead. Chocolate makes everything better. And a glass of milk. In fact, these cookies are great as an ice-cream sandwich. Just scoop out some vanilla ice cream and squish it in-between the undersides of the cookies. You can see an example of it here. I hope you are having a great spring. Enjoy! xoxo
Oatmeal Chocolate Chip Cookies
1 c unsalted butter, softened
1 c sugar
1 c brown sugar, packed
2 eggs, room temperature
2 t pure vanilla extract
2 c flour
1 t baking soda
1 t salt
3 c quick cooking oats
2 c chocolate chips
In a mixing bowl with a paddle attachment, cream together the butter and both sugars. Add the eggs, one at a time, beating fully after each addition. Add the vanilla extract. In a separate bowl, whisk the dry ingredients, minus the oats and chips. Add to the creamed mixture. Slowly add the oats, followed by the chocolate chips.
Cover the bowl with plastic wrap and chill in the fridge for at least one hour.
Preheat oven to 375 degrees. Using a cookie scoop, scoop out batter onto a cookie sheet and bake for 8-10 minutes. Cool for 1 minute on cookie sheet before transferring to a wire rack to cool completely.
Store cookies in an air-tight container up to 4 days.
Yields: 2 dozen cookies
Recipe Source: adapted from Allrecipes.com