Saturday spent baking.

Nothing makes me happier than sharing my baked treats. Whether cupcakes for my office mates or like this weekend, cookies for my good friend Erin's baby shower, I love making people happy with yummy treats.

I volunteered to make the favors for the shower. 'Twas the perfect opportunity to bake my oatmeal milk chocolate chip cookies. I made them as favors for my wedding and they were quite a big hit. (They're also the only non-boxed baked good that I have actually mastered.) I designed fun little labels and wrapped them up in individual baggies. Pretty cute if you ask me.


I love that Erin and her husband aren't finding out what they're having. Such an awesome surprise when the little cutie finally arrives. The shower turned out just lovely and the glowing mama-to-be looked beautiful. AND she cleaned up house in the gift department. Wowza.

If you're interested, here's my secret recipe, which I guess isn't so secret anymore. The key is not to over bake them. They should be moist, not crunchy. I hate crunchy cookies. Slightly gooey cookies are much much better.

Oatmeal Milk Chocolate Chip Cookies

Ingredients

1 c butter, softened
1 c packed dark brown sugar
1/2 c white sugar
2 eggs
2 t vanilla extract
1 1/4 c flour
1/2 t baking soda
1 t salt
3 c quick-cooking oats
1/2 c chopped walnuts
1 1/2 c milk chocolate chips

Directions

Preheat oven to 325 degrees.

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt, and stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips.

Drop small-medium sized spoonfuls onto an ungreased baking sheet. Bake for 15-17 minutes, more or less depending on cookie size. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

YUM!