Kitchen-Tested Oatmeal Cookies With Dark Chocolate

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I’ll begin by saying that these cookies are chewy and so so good!

The recipe is found in a book I checked out of library, something I do often!  The book is  called #dinnermadesimple35dayingredients350easyrecipes by the editors of Real Simple. I should also mention that I have modified the recipe slightly by changing the instructions to the way I bake normally. I’ve also added cranberries and walnuts to the original recipe. The original title of this recipe is Salted Oatmeal Cookies with Dark Chocolate, mine, Oatmeal Cookies with Dark Chocolate, Cranberries, Walnuts.

Total prep and baking time: under 1 hour.  24 COOKIES

  1. Set oven to 350 Fahrenheit.
  2. Whisk one and a half sticks of room temperature unsalted butter with half cup granulated sugar, half cup packed light brown sugar in it  in a standing mixer. Set a timer for tow minutes while it’s whisking on medium and begin prepairing the dry mix.
  3.  Combine 2 cups of rolled oats, 1 cup all-purpose flour, 3/4 teaspoon baking soda , 1/4 teaspoon ground cinnamon, 1 teaspoon of salt in another bowl. Using a hand whisk mix all the ingredients well. Set aside.
  4. Add 1 teaspoon pure vanilla extract and one large egg room temperature to the butter mixture once two minutes is up. Scrape side with a spatula and  whisk for one more minutes until all combined.
  5. Switch the head of mixer from whisker to beater at this point.  Slowly add the dry mixture to the wet while mixing on low. Set aside.
  6.  Switch to using spatula at this point.  Add  1/4 cup of chocolate of your choosing, 1/2 cup dried cranberries or raisins,1/4 cup chopped  Walnuts . Gently mix the dough until everything is combined. Don’t overmix!
  7.  Scoop the dough onto a cooking sheet, lined with parchment paper. You can use a spoon for this or a small ice cream scoop, which is what I used.
  8.  Put cookies in the middle rack and set timer for 10 minutes. Check for doneness. It took 12 minutes in my oven. Take it out and let them cool.
  9.  Enjoy!

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Sausage (vegan) And Egg English Muffin Sandwich

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I have a love and hate relationship with #breakfastsausagepatty.

I love that smoky taste when combined with egg!  Taking a moment of silence in honor of that taste!

However, I hate the way it makes my stomach feel for hours after I’ve eaten it….yes hours!!  Wether it’s the added fillers (eek!) in the ingredients, or the fatty in the patty (:D), all I remember is that I pay for it in a painful way.  I regret eating a sausage patty almost every time!

So I’ve tried several vegetarian options, and as of right now, #Hilary’s is my most recommended.  It has an impressive ingredient list, along with similar smoky/ spicy sausage patty taste, and in the end, it doesn’t make me regret eating it!!  I am not saying it tastes like sausage patties, but it’s a close alternative.

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I make it on #ezekielenglishmuffin using one egg and one patty. I make it as I get ready for work. So can you!  Viva breakfast ❤

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Total prep and cook time: 8 minutes

  1. Spray your pan and warm up one patty on medium heat. Each side takes about a minute (if not frozen).
  2. Toast your English Muffin to your liking .
  3. Fry one egg to your liking. I like mine medium so that it runs over the patty.
  4. Assemble and gobble it up!
  5. Bon appétit!