A few weeks ago, I off-handedly mentioned that I might bring extra baked goods in when I go on a baking bender, because having them at home is dangerous for a girl who is trying to watch her weight.

Today, I was totally called out.

I brought in some pumpkin muffins last week, but most of the baked goods journeyed west with the man and his pops.  So when this was brought to my attention today, I asked what would be appreciated.

The first choice was chocolate chip cookies.  But I wanted to make something a little different.  So I combined the healthy information I received in one of my daily email newsletters (eight foods you should eat everyday, which included oatmeal) and I made oatmeal chocolate chip cookies.

It might sound odd, but after acquiring mums for the front step (delightful off-white and decadent maroon courtesy of my lovely mum), and new delicious Glade Apple & Cinnamon candles (my absolute favorite), the smell of oatmeal and cinnamon and apple make fall feel completely official.

Join in the fun and enjoy some almost healthy (haha! it’s just the oatmeal!) Oatmeal Chocolate Chip Cookies.

What you need:

1/2 cup (1 stick) + 6 tablespoons butter, softened

1/2 cup sugar

3/4 cup brown sugar (firmly packed)

2 eggs

1 tsp vanilla

1 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon (optional ~ and this time, I opted IN!)

3 cups old-fashioned oats

1 cup chocolate chips (I used the mini kind, because that’s what I had in the house!)

What to do:

Preheat oven to 350.

1.  Beat butter, sugar and brown sugar together until smooth and creamy. (I did this by hand, but recipe I used implied that you should use a mixer on medium speed).

2.  Add eggs and vanilla and mix until well combined.

3.  In a separate bowl, combine flour, baking soda, salt and cinnamon.  Once combined, add to the butter mixture and mix well.

4.  Stir in oats and chocolate chips.

5.  Using a small spoon, scoop dough onto cookie sheet (I fit twelve on a sheet).  Press the center of the ball with the back of the spoon to flatten it and give it shape.

6.  Bake for approximately 10 minutes.  The edges will be browning, although the center may look as though it’s not finished yet.  Remove from oven and leave on cookie sheet for about a minute (the cookies are still cooking!).  After a minute, move onto cooling rack.  If you’re nervous, poke the cookies with a toothpick ~ I like my cookies to be soft, so I just took the plunge and pulled them when the edges got brown.

Enjoy with a big glass of milk!