Oatmeal Chocolate Chip Cookies

This is what I'll look like leaving the office today....

Source

Why? Because I have the next 5 days off!!! Yesssss. The best part is that so does Jacob! We are planning a day trip to go fishing but the rest of the time we are going to do things around the house that we've been putting off. I also foresee baking, blogging, napping, and TV watching.

Back to the fun gif above. Is anyone else loving these fun little images like I do? Thanks to the talented Roo Ciambriello from Neon Fresh I'm obsessed. I stalk her blog until she posts her Friday "This is how I feel post"...amazing. Always makes me smile. She is so talented.

What else is good for a celebration? Cookies. Oatmeal Chocolate Chip Cookies. I have to confess; I did bake these cookies about 2 minutes too long so they were a little crunchy the second day. Still yummy, just maybe good dripped in coffee. If that ever happens to you, a good trick is to put a piece of white bread in a sealed container with the cookies. The cookies will pull the moisture from the bread and soften up! No one will everrrrr know.

Oatmeal Chocolate Chip Cookies

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup sugar
1 cup brown sugar, packed
1 cup butter flavored shortening
2 eggs
1 teaspoon vanilla extract
2 cups oatmeal
1 package chocolate chips
1/2 cup chopped nuts (optional)

Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the flour, soda, salt, and powder. Set aside.

In the bowl of a mixer, cream together the butter and sugars until pale and fluffy (2-3 minutes). Add eggs and vanilla and mix to combine. Gradually add the flour mixture.  Stir in oatmeal, chocolate chips, and nuts (optional).

Using a cookie scoop or tablespoon, drop dough onto the prepared cookie sheet. Bake for 10-12 minutes or until they just start to turn light brown around the edges.

Let cookies sit on the cookie sheet for a couple minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Makes about 4 dozen cookies.

Source: my grandma's recipe box

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