Oatmeal Chocolate Chip Cookies

The back story of this cookie as I remember it, is that my mother and my aunts acquired this recipe from a member of their La Leche group back in the mid to late 70's. The cookies were packed with oats and wheat germ and other healthy things (never mind the sugar and the butter) that helped keep one "regular".

And so we ate them.
And we ate them a lot.
And we ate a lot of them.
And sometimes we even called them breakfast. 

Myself and all 345 cousins (slight exaggeration but not much) of mine enjoyed every bite after a marathon game of Marco Polo in the pool or after a hard day of crawfishing out of the ditch using bologna as bait.

These cookies are my favorite. They are a part of my past and they will be a part of my future. They are soft in the middle and crunchy on the outside. They are not overly sweet and they taste even better the next day. The recipe has been altered over the years but this is the version I am sharing.

Oatmeal Chocolate Chip Cookies
(makes 24 cookies)
3 cups old fashioned oats
1 cup all purpose flour
1/2 whole wheat flour
1/2 cup white whole wheat flour
1/4 cup wheat germ (optional)
9 ounces dark chocolate chips
3/4 tsp baking soda
1.5 tsp salt
2 sticks butter, softened
2 cups brown sugar
2 eggs
1/4 cup water
1 tsp vanilla

Combine dry ingredients and set aside. Combine wet ingredients with a mixer and then gradually mix in dry ingredients. Bake at 350 degrees for 12-15 minutes.

I like to freeze them in individual cookies so I can bake them a few at a time. Scoop out individual cookies and put them on a baking sheet in the freezer for a couple hours. Remove them and place in a container for storage. Add a few minutes to the bake time when you pull them from the freezer.

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Broccoli Salad

It's time to come clean about a couple things:
I frequently try to spell broccoli with two l's and one c and have to "google" it. Every. Time.
I made this dish in November and I am posting it in February.

Now I didn't have to admit these things but I did. Because I am honest. And because the mini Christmas tree in the background of the picture may have given me away. And because someone from my family may have ratted me out that I made this dish for Thanksgiving.

Regardless, the broccoli salad is a hardy winter salad that can be made ahead of time and is also good leftover. This salad is made a number of ways and using varying amounts of sugar and mayo but the below recipe is how I generally like my broccoli salad (less sugar and mayo).

Broccoli Salad
Serves 6-8 as a side dish
1/2 cup almonds, toasted at 300 degrees for 8-10 minutes
8 cups of broccoli, cut into bite size pieces
1/2 small red onion, finely diced
1/3 cup dried cranberries
1/2 cup mayo
1 tbsp sugar
1.5 tbsp vinegar (white vinegar or red wine vinegar)
1/4 tsp salt, or more to taste

Combine broccoli, almonds, red onion and dried cranberries. Add sugar, salt, vinegar and mayo. Taste and add more salt and mayo to your preference. Refrigerate for 30 minutes or until serving.

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