I hope our weather improves soon! I have some homemade ice cream recipes coming your way. Look out for my Blackberry No Churn Ice Cream and Funfetti No Churn Ice Cream recipes coming later this summer. I have a whole container of sprinkles on hand, ready for this recipe. We'll we traveling down south for a couple weeks, so maybe we'll bring the sunshine back with us!
Hope you're having a fun start to summer! Fourth of July is just around the corner. If you're looking for some Patriotic treats, check out our Star Inside "surprise" Cupcakes or Red, White, and Blue sprinkled Rice Krispie Treat Cones.
Here's how we made these delicious Oatmeal Chocolate Chip Cookies:
Ingredients: 2 sticks unsalted butter; 1 cup brown sugar; 1/2 cup white sugar; 2 eggs; 1 tsp. vanilla; 1 and 1/2 cups all-purpose flour; 1 tsp. salt; 1 tsp. baking soda; 2 cups oatmeal; one 12 ounce bag semi-sweet chocolate chips.
Directions: Preheat oven to 375 degrees. Line a baking sheet with parchment paper or aluminum foil. In a medium size mixing bowl, combine the flour, baking soda, and salt. Cut butter into cubes and place in a large mixing bowl. Using a stand mixer or hand mixer, cream the butter and both sugars. Add the eggs, one at time. Add the vanilla. Gradually add the dry ingredients in the medium bowl. Add the oatmeal. Mix together on medium speed until ingredients are combined. Turn the mixer off. Fold in the chocolate chips. Roll cookies into 1 inch balls and place on cookie sheet, baking 12 at a time. Make cookies for 10 minutes, or until edges are golden. Cool for one minute, and then use a spatula to move cookies to a wire cooking rack. Makes approximately 2 dozen cookies.