Tuesday, April 12, 2011

Feed Your Muse Tuesday

Back from my weekend OFF (mommy-cation), one of my favorite birthday gifts EVAR. Nothing like good ol' spa treatment and solitude (which, apparently, makes me weird as some women prefer to have girl time....I blame the writer in me. Solitude gives me time to plot!).

The Shiny New Project is coming along at a turtle's pace, but I think I might have to blame being in the third trimester. Lately, I just don't feel like doing crap. And trust me, there is plenty of "crap" to be doing. Like the baby's room, school projects that are due just around the corner, not to mention you know, WRITING. For any of you writer's who are immersed in MG, I may have to find you and pick your brain a bit.

Other than it being my birthday (which feels like any other day and I still feel like I'm stuck in my 20s....wish I looked that way!), I have no real purpose for posting today but have been wanting to share this AMAZING oatmeal cookie recipe with you because I swear, you will HAVE to thank me after you've tasted it.

Recipe adapted from Oh She Glows:

The Most Amazing Oatmeal Raisin Dark Chocolate Chip Cookies

  • 1 3/4 C Walnuts
  • 2 C Regular oats, divided
  • 3/4 C Wheat flour (though any flour would do)
  • 1/2 C Brown sugar
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 C Maple syrup
  • 2 tbsp milk (I used almond milk)
  • 3 1/2 tbsp oil (I used canola, FYI, olive oil doesn't taste the best in cookies...use, canola, vegetable, or coconut)
  • 2 tsp Vanilla
  • 2/3 C Craisins
  • 1/3 C Dark chocolate chips (I used Ghirardelli)

Directions: Preheat oven to 350. Put your walnuts in a blender or processor and process until pasty but course. Mix all your dry ingredients, but only use 1C of oats for now. Add dry ingredients and walnuts together in bowl and mix well. In another bowl, add wet ingredients and stir. Add wet to dry, mixing well with a spoon, and then add the last cup of oats. Once it's all combined together, I let my kiddos help mix in the craisins and chocolate chips by hand. The consistency is a bit loose, but if you squish the "dough" like playdough, then roll a little, and flatten onto the ungreased cookie sheet, it should be good to go. I made about 24 small-medium sized cookies. Bake 10 minutes ONLY, not less, not more. Cool on pan for 2 minutes before transfering to wire rack and cooling an additional 10-15 minutes. The taste is unbelievable.

I think with the walnuts, it is more of an adult cookie. Me and my husband devoured them all in two days flat. My kids ate some, but it wasn't their favorite. Again, I think the walnut taste had a lot to do with that. But man, am I going to make these again! Great for the muse, and not horribly awful for you health-wise!

Happy Tuesday, and SHINE ON!


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  2. What kind of movie would go best with these cookies?