a cookie. for you.

wwwwoooooowwwww.

deep breath. 

were you here yesterday for all the excitement? 

I never thought my little ol' blog could get so heated. 

I couldn't believe so many people showed up--had I known you all were coming, I might have worn something nicer, and cleaned my house up a bit.

splashed on a little perfume, you know?

the internet is funny, isn't it?

but that is really not my style....arguing, yelling, and such. 

or wearing perfume.

So back to gumdrop clouds and candy corn mountains around here, deal? 
No more posting nasty things that I have to delete late at night.....I mean really, don't you have better things to do? I do.

As we now return to our regularly scheduled programming, 

I would like to offer you a cookie. 

A crisp, chewy, oaty, cinnamoniny fall cookie.

(I thoroughly enjoy making up words to describe food)

aå

Chocolate Chip Oatmeal Cookies

this is Martha's recipe--I just add cinnamon to mine. it's one of our favorite cookies.

Ingredients

1 cup packed light-brown sugar

1 cup granulated sugar

1/2 pound (2 sticks) unsalted butter, room temperature

2 large eggs, room temperature

1 teaspoon pure vanilla extract

3 cups rolled oats

1 cup plus 2 tablespoons all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 cup wheat germ
1 1/2 tsp cinnamon

12 ounces good-quality chocolate, chopped into chunks

Directions

Heat oven to 350 degrees. Combine the brown sugar, granulated sugar, and butter in an electric mixer fitted with the paddle attachment. Starting with the mixer on low speed and increasing until it is on medium, beat until the mixture is creamy and fluffy, about 5 minutes. Add the eggs and the vanilla extract, then scrape the sides of the bowl with a rubber spatula, and mix to combine.

Combine the rolled oats, flour, baking soda, baking powder, and wheat germ in a large bowl, and stir to combine. Add the dry mixture to the butter mixture, then mix on low speed just to combine, 10 to 15 seconds. Remove the bowl from mixer stand, and stir in chocolate chunks.

Line the baking pans with parchment paper. Use a large (2 1/2 ounce) or small (1 1/4 ounce) ice-cream scoop to form balls of dough. Place the balls of dough about 4 inches apart on baking pans. Bake until golden and just set, about 18 minutes for large cookies and 14 minutes for small cookies. Remove from oven; let cool on pan 4 to 5 minutes before transferring to a cooling rack.

....and then watch for little hands that will surely sneak them as  you turn your back.

enjoy your cookie, be nice to people,

and have a happy day!