CHOCOLATE CHIP OATMEAL COOKIES

 Cold weather and baking just go together, don't you think?

Combine that with the upcoming holidays and I'm all in for baking some yummy cookies. 

I've tried many recipes (even Mrs Field's), but none quite measure up.  This is actually my mom's recipe - so I grew up having them often. Whenever I think of chocolate chip cookies my mouth waters for these. Because of the shortening, they are soft and chewy; and with the addition of raw oats, I can convince myself that they are good for me!

Enough already - here's the recipe...and did I mention they are so easy?

CHOCOLATE CHIP OATMEAL COOKIES

1/2 cup shortening                         

1/2 cup brown sugar                      Cream together

1/2 cup granulated sugar

1 large egg                                      Add to creamed mixture                 

1T vanilla                                        Blend together until smooth

3/4 cup flour                                    

1/2 tsp baking soda                        Stir together in a small bowl

1/2 tsp salt                                      Add to creamed mixture -blend

1 1/2 cup raw oatmeal                    Stir in

1 1/4 cup chocolate chips

Bake 8-10 minutes at 375 degrees.

Enjoy

That's all there is to it - I hope you like them as much as I do.

Until next time

Cyndi

Linguini with Spinach, Lemon, Greek Yogurt and Parmesan

Don't you love it when a recipe comes together?

I spied this recipe in a Costco monthly magazine, and decided to tweak it a bit. The original recipe called for heavy cream, but I decided to substitute Greek Yogurt. If you're like me, using a recipe from an unknown source is often a gamble, and then changing  it can turn into a disaster. Happily...it worked this time, so I wanted to share it with you.

Linguini with Spinach, Lemon, Greek Yogurt and Parmesan

1 lb linguine  

1 lb baby spinach

1 small firm zucchini cut into long fine julienne

2 lemons - zested and cut in half

1 cup Greek Yogurt (I used non-fat)

Garlic Salt & lemon pepper to taste

Parmigiano-Reggiano cheese

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In large pot cook pasta  until it is almost al dent - (about 9 minutes)

Stir in spinach and zucchini - stirring frequently until spinach is tender and pasta is al dente

Drain pasta mixture and return to pot.

squeeze lemons over pasta, add zest & yogurt

Stir together until blended 

season with garlic salt  & lemon pepper to taste

Serve topping each portion with parmesan cheese

Makes 4-6 servings

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This was so easy and so good! A perfect dish year round. Enjoy it now, but be sure to pin this recipe for next summer when you have that abundance of zucchini in your garden!

Until next time...

Cyndi