Oatmeal Chocolate Chip Cookies

*aren't they gorgeous? I took this picture right before inhaling half the cookies. So.Good. 

I get into these obsession-loops… basically, where I fixate on a particular ingredient or recipe and I can't stop thinking about it until I make it... especially when sweets are involved. Normally, I'm a regular old chocolate chip cookie kinda girl, but I went out for lunch with my sister-in-law recently and tried an oatmeal chocolate chip cookie.

It was ok, but just ok, and I thought for sure I could find a better recipe to make at home. I obsessed about it for a week before finally looking around, and this one from Allrecipes is really fantastic. Here is my take on oatmeal chocolate chip cookies.

What you need:

1C butter, softened

1C brown sugar, lightly packed

1/2C white sugar

2 large eggs

2 tsp vanilla

1 1/4C flour

1/2 tsp baking soda

1 tsp salt

3C oats (I used old-fashioned)

1/2 C semi-sweet MINI chocolate chips (I add my chips by sight, you should too. Most recipes call for WAY too many chocolate chips.)

What you do:

Start by preheating your oven to 325 (or 350 if you're me and don't pay attention to anything ever).

Cream butter and sugars together until smooth, then add vanilla and eggs. Keep mixing until everything is nice and smooth.

In a separate bowl, mix flour, baking soda,  and salt.

Add flour mixture to butter mixture, stirring until just blended.

Add oats and chocolate chips, again stirring until just blended.

Drop heaping spoonfuls onto ungreased cookie sheet.

Bake for 10-12 minutes, or until edges start to look golden.

Cool on baking sheet for five minutes, then transfer to a wire rack to finish cooling (if you can resist eating them immediately…).

These cookies freeze and reheat very well!

Guilt-Free Apple Crisp

*sadly, not my photo. I found it on Allrecipes.com by googling "Apple Crisp". Mine totally looked this good though. I will prove it next time I make it! :)

About a month ago, I had a crazy hankering for apple pie. If you know me IRL, you'll know how bizarre and unlikely that is, given I don't actually like pie, especially apple. But anyway, there I was with no dessert in the house and a bunch of honeycrisp apples on the counter. No way was I attempting to make pie crust from scratch, so I googled until I found this Apple Crisp recipe from Chowhound. It ticked enough of the boxes that I decided to try it.

I have to say up front, however, that I did not actually follow Chowhound's recipe very closely, because it seemed to take what could be a relatively healthy dessert and make it into a relatively unhealthy one in a few steps. So, if you're looking for a LOT of sugar and butter with your apples, use the original. Mine's a little more spartan, but it turns out amazing every time and it's totally easy.

Also, the recipe below makes like 4-6 servings... if you want to make a smaller batch, just use fewer ingredients; you'll have to play around with it a bit to get the amounts right. Sorry, I know that's  not very helpful...

Start by pre-heating your oven to 350F.

What you need:

6 medium honeycrisp apples (I assume this would work with any apple, but I prefer the sweeter, crunchier varieties and honeycrisp is my absolute favorite)
pinch of salt
1/2 tsp ground cinnamon
1/3 C brown sugar, lightly packed
1/2 C uncooked oats (I used old fashioned)
1-2 Tbsp butter, cold or room temp, plus a little more to grease your dish with

What you do:

Lightly grease an 8x8 glass dish with butter (canola oil or spray would work fine I'm sure).

Peel and cut your apples, either into 1/4" thick slices, or small cubes.

Add cinnamon and salt and toss lightly until apples are coated. Put apples into greased 8x8. Set aside.

In separate bowl, mix together butter, oats, and brown sugar. You may need to add a bit of extra butter; you want your mixture to be a bit like wet sand.

Once you have a consistency you like, spread mixture evenly over top of apples in 8x8 pan.

Bake for 30 minutes, or until the apples are soft and the topping is crunchy(ish).

Cool for a few minutes before serving. Apparently, it's great with whipped cream or ice cream, but I never get that far... I just eat it immediately the way it is.

Chicken Creole

A while back, I shared my version of this recipe for Shrimp Creole by Never Enough Thyme. It was a weekly staple at our house for quite a while, but eventually it faded as these things tend to do. I was recently stuck for dinner ideas and decided to try making it again, but I realized after I started that I didn't have any shrimp at home. Solution? Make Chicken Creole instead! So that's what I did… and the hubs and I both like it better than the shrimp.

What you need:

1 to 1 1/2 lbs boneless skinless chicken breast (bscb), trimmed and cut into cubes

2 Tbsp butter

3/4 C yellow onion, chopped (not as fine as dicing, but smallish pieces mmmkay?)

3 small celery ribs, chopped (see above.)

1 green pepper, cored, seeded, chopped (see above the above)

3 garlic cloves, minced. I used 3tsp of pre-minced garlic from a jar... you use what you like.

1 28 oz can of diced tomatoes (I use Meijer organic petite diced)

3 sprigs fresh thyme (or 1/2 tsp dried, but trust me, use fresh!)

2 bay leaves

12 dashes of Tabasco sauce

Salt and pepper to taste

2 servings of rice (we now use quinoa or  a combination of the two. It's awesome.)

What you do:

As advertised, trim anything undesirable and cube your chicken. Ideally, cut your chicken to the size of standard sugar cubes.

Cook chicken in a pan with a bit of olive oil over medium heat. Normally I will cook it until it seals, then take it off the heat and set aside. Always check your chicken's internal temp before eating!

Prepare your rice /  quinoa  / grain mix. You'll want that ready to go when the Creole finishes.

Melt the butter in a large sauté pan, then add the onion. Cook until the onion softens, but do not brown. Add celery, green pepper, and garlic, and cook for 5 minutes, stirring often, or until the veggies are softened.

Add the tomatoes, thyme, bay leaf, Tabasco, salt, and pepper. Stir, then add your chicken. Simmer for 10 minutes uncovered, stirring often. You'll want some, but not all, of the liquid to evaporate; I would say this is one of those "evaporate to taste" kind of situations. Personally, I like it a little saucier, but you might want it drier. Your call.

Using a meat thermometer, test a few pieces of chicken to ensure they are cooked through (165F). If not cooked through after 10 minutes, cover and leave to simmer another 3-5 mins, or until meat is cooked.

Once cooked, remove from heat and let rest for a few minutes before serving over rice. Feel free to garnish with parsley if you're so inclined… I can't be bothered. 

For my take on Never Enough Thyme's Shrimp Creole recipe, click here.