i'd rather be baking

Things I (currently) don’t understand:

Dude cyclists who attempt to ride side by side on a two-lane, two-way street. With turn signals that are questionable at best.

The fact that my dogs’ crazy level seems to rise daily.

The marvel that is synchronized diving.

Tuesdays.

It’s been one of those months. Or two. I’m fairly certainly I’ll blink and it’ll be September. Never mind; summer in Portland is barely underway and will be over before we know it. Which doesn’t leave me any less confused. Thankfully my brain seems to be intact enough to continue making cookies! That’ll help see me through to September, surely.

Loaded Oatmeal Cookies {remixed}
Adapted from Eat, Live, Run

Makes about 2 1/2 dozen cookies

1 1/2 cups old-fashioned oats
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup packed light brown sugar
1 egg
1/2 cup butter or margarine, softened
2 teaspoons vanilla extract
1/3 cup coarsely chopped peanuts
1/3 cup dark chocolate chips
1/2 cup raisins

Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone mat.

In a medium sized bowl, stir together the oats, flours, salt, baking soda, and cinnamon. Set aside.

Cream together the brown sugar and butter until light and fluffy. Add the egg and vanilla and continue to beat until smooth. Add the dry ingredients and beat only until combined. Stir in peanuts, chocolate chips, and raisins.

Scoop out heaping teaspoons of dough on a lined baking sheet. Flatten a little with your fingers (works best if your fingers are wet so the dough won’t stick as much). Bake for 10 minutes, or until golden brown. Cool on the sheet for about 5 minutes before transferring to a wire rack to cool completely.

Check out the original mix here!