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Oatmeal Craisin Cookies

As a kid, it was always exciting to walk into the kitchen and see that my mom was making cookies.  Since everything was homemade in our house, the counter would be lined with the ingredients.  And since there were six kids in our family, it would usually be a huge batch of dough waiting to be formed into balls and put into the oven.

The only thing that dampened that excitement was when I found out that she was making oatmeal raisin cookies instead of the ever-popular chocolate chip.

Based on that childhood disappointment over oatmeal raisin cookies, it’s a bit ironic that today I’m sharing this recipe as one of my favorites.

These oatmeal craisin cookies taste wholesome and filling, but they still seem like a treat.   I lowered the sugar content in the dough so that they’d be a bit healthier.  The glaze is a nice little boost of sugar and taste (I love almond flavoring!) without overpowering the actual cookie.  I adore the added crunch that comes from chopped pecans, but since my husband doesn’t like them and I’m aware that many people have nut allergies, I usually end up leaving them out.

These are the cookies we took with us to the hospital when Hadden was born.  I wanted to be sure to have a small token for the staff, who I’d already gotten to know over the past month as I went into for regular testing.  I kept hearing that they loved the cookies, but a few hours after our arrival one nurse came in and told me they all wanted the recipe and could I please email it to her?  I did it right there from the hospital bed.  I like to think that those nurses are still making those cookies today.

Have I convinced you yet?  I hope so!  Go make these cookies and then make sure that you come back and tell me what you think.

Oatmeal Craisin Cookies

Oatmeal Craisin Cookies

1 cup butter, softened
1 cup brown sugar (packed)
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 cups oatmeal
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups craisins
1 cup chopped pecans (optional)


**These measurements are ESTIMATES.  I make the glaze based on looks and forgot to measure this time.
 Powdered sugar (3 cups)
Butter (2 tablespoons)
Almond flavoring (1 teaspoon – vanilla could also be used)
Milk (until it’s the correct consistency)


1.  Cream together the butter, sugars, eggs and vanilla.
2.  Sift the flour, baking powder, baking soda, and salt together.  Add to the butter mixture one cup at a time and mix well.
3.  Mix in oatmeal.
4.  Mix craisins (and pecans if you are using them).
5.  Chill dough for 30 minutes (optional, but I think it helps them keep their shape)
6.  Roll into 1″ balls.
7.  Bake on cookie sheet covered with parchment paper at 350 degrees for about 13-15 minutes.  They should be slightly browning on the bottom.  Allow them to cool for about 6-8 minutes on cookie sheet before moving to a cooling rack.  Cool completely before drizzling the glaze over the cookies.


**Recipe adapted from All Recipes


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Attention World: I have found the recipe for the BEST EVER chocolate chip cookies


If you noticed, I skipped last week’s Work at Home/Stay at Home post and I’ll be doing the same this week.  But it will start back up next week and finish mid-August.  Until then, enjoy this recipe!

My friend’s husband was deployed and I wanted to do something small to help out.  I offered to bring them a meal.  I can’t remember why, but that week must have been rushed because the meal part of the meal wasn’t that great.  I think I brought a rotisserie chicken along with some grapes and carrots, so I didn’t actually do any cooking.  Kinda embarrassing since I offered to bring them a meal!!

To counteract the humiliating meal, I went all out on dessert.  And isn’t dessert what really counts anyway?

I make cookies, so it wasn’t a fancy dessert, but these cookies were phenomenal.  Really.  I’d always heard people talk about having “the best chocolate  chip cookie recipe” and sorta rolled my eyes because I never found one that lived up to the hype.  There were a few bad recipes.  And lots of good recipes.

But this recipe was IT.

My friend thought so too.

So now I’ve named them in her honor to differentiate between it and other chocolate chip cookie recipes.  They’re Liz’s Cookies, not because she gave me the recipe, but because whenever I pull up the recipe, I think of her.



I’m sending you over to Sally’s Baking Addiction so that she gets the credit she deserves and gets the page views for this recipe.

One of the things I love about this blog post is that Sally explains each step of the recipe and why it is necessary.  I’m always interested in the science behind baking because it allows me to adjust and improve recipes.

Sally’s post is excellent.  Follow her directions perfectly and you’ll be doing great.  But let me add a few notes of my own to make sure you get the best results possible.

  • When you mix in the chocolate chips, make sure the batter is cool.  Since this recipe calls for melted butter, I’ve rushed this step a couple times and all of my chocolate chips melted.  It still resulted in delicious cookies (or so say my husband’s airmen), but I really didn’t like the look of swirled chocolate.
  • I don’t follow Sally’s baking time religiously.  I keep a very careful eye on the cookies and know when I want them to come out.  It’s not uncommon for me to pull them out to check and place them back in for just 30 more seconds to achieve the perfect degree of bakedness (my computer says that’s not a word, but I’m too tired to think of what the correct word would be).  They need to be quite under-baked, but still baked enough.  Confusing, I know.
  • LEAVE THEM ON THE PAN TO COOL.  Sally says this in the recipe, but I want to make sure that you do it.  This usually means that I only make two pans at a time and save the rest of the dough for later (even if it’s just an hour later).  The reward for this small annoyance is great.  Or you could just buy extra cookie sheets.
  • She says it in the recipe, but I want to reiterate: use parchment paper.  Don’t add extra grease to the tray.  I’ve changed over to parchment paper for almost all of my baking and I doubt I’ll go back to grease.  It’s worth it.
  • I’ve only ever used chocolate chips because I prefer them, but if you like chunks, go for it!  (When my husband read this he said, “Ohhh!  We should try chunks!  That sounds really good.”  He’s very enthusiastic about cookies)

Now you have the recipe for the BEST EVER chocolate chip cookies (or Liz’s cookies, if you’re me). Your family and friends will love you.   Go forth and bake.

(And make sure you come back here and let me know what you think of the BEST EVER cookies)

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Whole30/Paleo Crab Stuffed Mushrooms

Yesterday I posted this picture of my lunch on Instagram and Facebook and quickly received requests for the recipe.  So I posted it to Facebook and made sure to note all the changes I made.  When I realized that my minor changes weren’t so minor after all, I decided to post the recipe here.

Crab Stuffed Mushrooms

16 oz crabmeat
      (I bought the flaked kind in a package and minced it in the food processor.  Original recipe calls for canned crab)
24 oz baby bella mushrooms 
     (We buy 16oz of mushrooms and use the remaining crab mixture in omelets for breakfast the next couple of days)
1/2 C homemade mayo
3 Tbsp chives, finely chopped
1 tsp paprika
Freshly squeezed lemon juice

Combine crab meat, mayo, chives, and paprika.  Let rest for at least 15 minutes.
Clean mushrooms.  Remove stems and let dry.
Place mushrooms on baking sheets (if you’re worried about them sticking, spray with EVOO or line with parchment paper)
Fill mushrooms with crab mixture
Bake at 350F for 25-30 minutes (until top is slightly browned)
Let rest for 1-2 minutes.  Top with freshly squeeze lemon juice and serve.

To see the original recipe, more details, and *much better* pictures, click here!

Whole30 Mayonnaise

I have never been a fan of mayonnaise, but when we started Whole30 the first time, I realized that we needed something as a base for foods like chicken salad.  When I tried this recipe, I was shocked at how easy it as and even more shocked at how delicious it was.  I usually make a double or triple batch because it goes so quickly in our house!

1 egg
     –The egg MUST be at room temperature so I usually leave it on the counter in a bowl of warm water for an hour.
1 teaspoon minced garlic
2 tablespoons lemon juice (also need to be room temperature)
1/2 teaspoon mustard
3/4 cup LIGHT olive oil
salt and pepper

Combine egg, garlic, lemon juice and mustard in blender and blend until smooth.
Slowly pour in olive oil.  If you are doubling the recipe, I recommend pouring in 3/4 cup at a time, blending and then adding the second half.
Blend until it thickens.
Add salt and pepper to taste and combine.
Store in fridge.  
Mayonnaise will be good for one week past the expiration date on the egg carton. 

To see the original recipe and better pictures, click here!

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