Lovin' From the Oven

Double Chocolate Oatmeal Cookies

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I’m excited to report that I am not a horrible mess in the cooking department. I’ve officially been away from home for over a week, which means that I am forced to start learning how to cook and experiment on the stove rather than in the oven. My DB definitely has nothing up his sleeve in the cooking department, so it’s all on me. I mean, I can’t eat dessert for every meal. I might die of malnutrition. Maybe….maybe not. My point being– You can look forward to real food recipes coming soon.

I’ve loved having all this free time with my DB. We’ve been sleeping in for who knows how long, catching up on Fringe (the TV show… totally addicted, btw), spending hours in used bookstores, eating breakfast at 1PM, and running random errands to get things that we forgot to bring. As lovely as that schedule sounds, I’m ready to get back into an organized routine. To start, I’ll get into a more consistent blogging schedule. I’ve already started that on my other blog!

These cookies will help you bounce back into it. Soft, chewy, and chocolate-y, they’ll shock anyone back to life. I got this recipe from Itsby Bitsy Foodies.

  • 1 cup butter
  • 1 cup brown sugar
  • ½ cup sugar
  • 2 tsp vanilla
  • 2 eggs
  • 1 1/4 cup flour
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • 2 cups oats
  • 2 cups chocolate chips
  1. Preheat oven to 350 degrees.
  2. Cream butter and both sugars. Mix in the vanilla and eggs. 
  3. Stir in the flour, cocoa powder, and baking soda until just incorporated into the batter.
  4. Gradually add in the oats and chocolate chips. 
  5. Drop the dough by tablespoons onto a baking sheet. Bake for 8 minutes or until they are just set.

The Best Dark Chocolate Chip Cranberry Oatmeal Cookies

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One more week. I’ll only be home for once more week before I officially move out a week from today. How crazy is that? I’m excited and nervous at the same time; Excited to be moving in with my DB, in a city we’re both unfamiliar with and nervous to start the whole job application process all over again. Days are flying by with weddings, first birthday parties, and soaking up some valuable time with my friends before I’m gone. If you want to stay posted with my move, check out my other blog: A Pile of Style. I’ll be posting pictures of how I decorated my apartment soon!

I haven’t baked with oatmeal in cookies for a while (thanks to the bf), so I figured that I was long overdue for an oatmeal recipe…. not that oatmeal cookies are my favorite, anyways. I’d take a chocolate chip, snickerdoodle, or sugar cookie over it any day. These were thinner than your normal, hearty oatmeal cookie, but they were still enjoyable. White chocolate does go better with oatmeal cookies than regular chocolate, though. Just sayin’.

This recipe comes from Showfood Chef.

  • 1 cup oatmeal
  • 1 cup flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 1 stick (8 Tbls. butter)
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 2 tsp. vanilla
  • 1 egg
  • 1/2 cup dark chocolate chips (I chopped up a bar of dark chocolate)
  • 1/4 cup dried cranberries

  1. Cream the butter and sugars together. Add the egg and vanilla and beat again until well mixed.
  2. Stir in the flour, baking powder, baking soda, salt, and cinnamon.
  3. Once blended, add the oatmeal, chocolate chips and cranberries until just combined.
  4. Refrigerate the dough for at least two hours.
  5. Preheat the oven to 350.
  6. Scoop spoonfuls of the dough onto a baking sheet and bake for 10-12 minutes.

Cake Batter Cookies

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Things are finally beginning to wind down. Did I tell you that we found an apartment up north? My DB and I took a trip a couple of weeks ago to find a place to stay and I was getting a little worried looking at the open houses. College students sure live… like college students. Just about when I had almost given up hope, we walked into a beautiful, completely remodeled apartment in a homey, cabin-like building that’s conveniently located right next to the school— perfect for the both of us! My DB and I both knew the moment we stepped foot into the living room that this was it. We filled out the application, put the deposit down, and walked away with peace of mind.

Well, that was a couple of weeks ago and I’ll actually be moving everything up this Friday! We’ll be getting away from “carmageddon” with the 405 being closed this weekend. I’m not sure how I feel about the 6 hour drive in a U-Haul truck, but you do what you gotta do.

I was on a cake mix frenzy after making these and still had 3/4 of a box of batter to use. Lucky for me, I stumbled across this recipe from Stephanie Cooks. I loved the idea of replacing some flour with cake mix to make cookies and was intrigued if the cookie still held the funfetti flavor. Sure enough, the cookies still tasted like the cake batter… Just what I wanted! The only thing is that they turned out a bit flat. Perhaps increasing the baking soda and adding a pinch of baking powder would do the trick. I baked half the batch without chocolate chips and the other half with chocolate chips.

Ingredients:

  • 3/4 cup flour
  • 1 1/4 cup funfetti cake mix
  • 1/4 tsp. baking soda
  • 3/4 cup softened butter
  • 1 egg
  • 1 egg yolk
  • 2 tsp. vanilla
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 cup chocolate chips

Directions:

  1. Cream together the butter and sugars. Mix in the egg yolk, egg, and vanilla until creamy. 
  2. Add in the flour, cake mix, and baking soda.
  3. Stir in the chocolate chips.
  4. Refrigerate for at least an hour.
  5. Preheat oven to 350.
  6. Scoop heaping tablespoons of dough onto cookie sheets. 
  7. Bake for 12-15 minutes, until the edges are golden.

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