Happy birthday… to me!

Wow. It has been months. I mean, months, since I’ve posted! It even feels weird to be typing this up!

Quick catch up… I got my first teaching job! I graduated last June, and was hired in August to be a half day Kindergarten teacher. MAN. Half day Kinder is tough. But, at the same time it is rewarding and fun! And because of the craziness, it is safe to say that my life has been taken over! All I do is teach, plan for teaching, organize for teaching, talk about teaching. I LOVE IT! And, I have an amazing husband who is supportive and listens as I ramble on, and on about my days. However, life is good!

The other day I was reading up on a friend’s blog. She is blogging to keep family and friends in communication about her pregnancy. She made my bagels recipe, and shared it on her blog. I realized how long it has truly been since I blogged and how much I enjoy it! So, here I am! It was perfect timing because… today… is… my… birthday!! Yes. I am 27 today. Weird. And, I was already planning on baking up some birthday happiness, so it was a perfect time to share with you all!! {If anyone is still even subscribed/reading my blog that is! ;)}

For my birthday I couldn’t choose between a lemon cupcake with lemon curd filling, or a mocha inspired cupcake. Alas, the chocolate and coffee lover in me won!

I thought it was fitting that I take a pic to mark my enthusiasm to get back into blogging… CHEESE!

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Yep. 27 year old cheesy smile. It still feels weird to say I’m 27. :-\

Anyhow – these cupcakes were fun to make. I must admit I wasn’t thrilled with the texture, and they weren’t chocolaty enough for my tastes, but all in all they are good! The frosting is smooth and airy and delicious! The frosting is definitely a remake!

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Yummm. These will be delish tonight for a birthday treat.

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Eeek. All my cute little cupcake soldiers lined up! Ready to be devoured!

ONTO the recipe!!!

Mocha Cupcakes

Ingredients:

For the cupcakes:

  • 1/2 cup butter, softened
  • 1 1/2 cup sugar
  • 2 eggs
  • 1 1/2 cup flour
  • 1/2 cup unsweetened dark cocoa powder
  • 1/2 tsp kosher salt
  • 1 tsp baking soda
  • 2 Tbsp espresso powder
  • 1/2 tsp baking powder
  • 1/2 cup brewed coffee, cooled
  • 1/2 cup buttermilk

For the frosting:

  • 1 cup butter, softened
  • 1 Tbsp espresso powder
  • 1/4 cup heavy cream
  • 1 Tbsp chocolate syrup
  • 5 cup powdered sugar

Directions:

For the cupcakes:

  1. In a bowl, mix flour, cocoa, salt, baking soda, baking powder and espresso powder. Set aside.
  2. In a measuring cup, mix together cooled coffee and buttermilk. Set aside.
  3. In large mixing bowl, beat butter and sugar together until fluffy, about 5 minutes.
  4. Add eggs, beating in one at a time.
  5. Slowly add in dry ingredients, alternating with milk mixture {about 3 additions of each}.
  6. Pour batter into cupcake liners, no more than half full {seriously – the rise up fast, and don’t dome over like most cupcakes… don’t over fill!}
  7. Bake in a 350 degree oven for 15-20 minutes. Remove and cool completely.

For the frosting:

  1. For the frosting, warm cream for about 30 seconds in microwave. Whisk in espresso powder and chocolate syrup. Set aside {I threw mine into the freeze for 5-10 minutes to cool down the mixture, so as to not melt my thick airy frosting!}.
  2. Beat butter, powdered sugar together, until fluffy. About 3-5 minutes.
  3. Add cooled cream & espresso mixture slowly until desired consistency. If desired, whip an additional 3-5 minutes until fluffy.
  4. Pipe frosting onto cooled cupcakes and garnish with chocolate covered espresso bean, or in my case a chocolate covered nut or chocolate ball {Chocolate covered espresso beans are non-existent where I live!}.

Source & Recipe {very slightly adapted} from: Shugary Sweets

I hope y’all have a great weekend and a safe St. Patty’s!! 🙂

CIAO!

xoxo

Chocolate Espresso Protein Shake

Raise your hand if you are addicted to Pinterest!

:Raises both hands:

I recently tried a coffee protein shake recipe off of Pinterest. I had envisioned it to be granita-esque {thicker than a frappe, with kind of chunky ice pieces… I love ’em}. However, it was a mess! It was thin and made entirely too much shake, which was flavorless because the protein powder was so watered down. So, I restructured the recipe to taste better and be thicker!

Chocolate Espresso Protein Shake

Ingredients:

  • 1-1 1/2 cups Ice
  • 1 tsp Instant espresso or coffee granules
  • 1 cup of Milk of choice {I used non-fat, some people prefer almond, etc.}
  • 1 rounded scoop of Chocolate protein of choice
  • Sweetener, such as Splenda or stevia if desired

Directions:

  1. Fill blender with ice to approximately the 18 oz. line. {More or less depending on how thick you want it}
  2. Dissolve 1 tsp of espresso or coffee granules in 2-3 tsp of warm/hot water.
  3. Add milk, dissolved espresso and 1 scoop of protein. {If you want it sweeter, add sweetener at this point}.
  4. Blend until ice is crushed! And ingredients are mixed.

Disclaimer: This is not intended to be a treat or sweet shake! It will not taste like a mocha frappe. Protein shakes are just that, for protein. This is just a fun way to incorporate your morning coffee fix into your protein! 🙂

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Hope y’all have a great weekend!

Chocolate and Honey Banana Mini Cupcakes with Honey Cream Cheese Frosting

Spring breaaaaaak! 🙂 This week is spring break for my school district.

I feel like a little kid again! Wooooo!

Except for the fact that I won’t be going anywhere nice and tropical. I will be at home in rainy Seattle, and working the entire week! LOL. I still have a ton of work to do for my university and will be working pretty much straight through today and tomorrow between planning, and mini work sessions. BUT, I am still stoked about how much I got done this weekend, and how much at ease I feel for this week. It was perfect timing after completing my student teaching last week! I am one step closer to completing the program and getting my residency certification! Can I get a “whoop whoop”?! 🙂

So, I’m not sure what is up with our condo, but it seems to be perfect for over ripening bananas! I no sooner get my bananas home and they are turning spotty. No joke! Sometimes even within a day or two, even if I bring them home slightly green. Anyway, I get tired of repurposing the inedible bananas in the form of banana bread or muffins. My husband suggested banana cupcakes this time! I found this recipe and it is great. I loved the idea of a banana cupcake, I feel that it at least makes it a little healthier. {A girl can dream, right?} And the frosting?! OH the frosting. DELISH.

The only strange thing is that it was very thin, almost too thin to pipe even after refrigerating for an hour! I would suggest adding some additional cream cheese and butter, or omitting part of the honey and/or vanilla, to keep from thinning out too much. But if you don’t care how they look, follow as is, the frosting is to die for!

Chocolate and Honey Banana Mini Cupcakes with Honey Cream Cheese Frosting

Ingredients:

For the cupcakes:

  • 2 cups all-purpose flour
  • ¾ tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp salt
  • 1 cup banana puree, mashed with a fork (about 2 large or 3 small overripe bananas)
  • ½ cup buttermilk, at room temperature
  • 1 ½ tsp pure vanilla extract
  • 1 stick unsalted butter, at room temperature
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • ¼ cup honey
  • 2 large eggs, at room temperature
  • 3 oz bittersweet chocolate, coarsely grated

For the frosting:

  • 9 tbsp (1 stick + 1 tbsp) unsalted butter, at room temperature
  • 12 oz cream cheese, at room temperature
  • ¼ cup + 2 tbsp packed light brown sugar
  • ¼ cup + 2 tbsp honey
  • 1 scant tsp pure vanilla extract

Directions:

  1. Center an oven rack and preheat the oven to 350F. Line cupcake tins with mini cupcake liners.
  2. In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, and salt. Set aside.
  3. In another bowl or measuring cup, combine the banana puree, buttermilk, and vanilla extract. Set aside.
  4. In a large bowl, beat the butter with an electric mixer for a few seconds, until creamy. Gradually add the sugars and beat until light and fluffy, about 5 minutes. Beat in the honey and continue mixing for another 2 or 3 minutes. With the mixer on medium, add the eggs, one at a time, beating well after each. Reduce the speed to low and add the dry ingredients in three additions alternating with the banana mixture, starting and ending with the dry ingredients. Scrape the bowl as necessary, and beat only enough to incorporate the ingredients after each addition. With the mixer on low speed, mix in the grated chocolate just until combined.
  5. Fill cupcake liners about 3/4 full with batter. I like to use a cookie scoop, this seems to be about the perfect amount.
  6. Bake the cupcakes for about 15-18 minutes, until the cupcakes are puffed, and a toothpick inserted comes out clean. Another way to test this is to tap the top of the cupcake, if it feels springy, its ready to come out!

Make the frosting:

  1. In a small bowl, using electric beaters, beat the butter until smooth and creamy. Set aside.
  2. In another bowl, using the same beaters (no need to wash them) beat the cream cheese with the light brown sugar until light, creamy, and completely lump-free. Beat in the honey and vanilla extract. Stop the mixer and scrape the sides of the bowl as needed. Beat in the creamed butter just until the ingredients are combined, should take less than a minute. Transfer the frosting into a piping bag fitted with a large star tip and pipe a rosette over the top of each cupcake. Refrigerate to firm up the frosting a bit, for about 20 minutes or so.
  3. The cupcakes can be made a day in advance and kept in the refrigerator in an air-tight container. Remove the cupcakes from the fridge 30 minutes prior the serving time.

Source & recipe {very} slightly adapted from: Baking Obsession

Yum! I hope you enjoy!

By the way, if you haven’t already, be sure to head on over to my official Facebook page! {Santies Sunnyside Up} I have quite the little science experiment going on in my kitchen. For a sneak peek, head on over to the Facebook page, and click “like”!!

Best wishes for a fabulous week!

Ciao!

Reader beware: It’s a doozy!

Disclaimer: Wow! I had this post written and nearly ready for posting, back in JANUARY! Eek. I’m not sure what happened, but I have decided it is time to revise and post this bad boy. So sit back, grab a mug of coffee and get ready for some giggles! 🙂 

The title says it all. This post is chock full of craziness! Such is my life as of lately. I am full force into phasing into my student teaching. I spend all day, every day with my little kiddos and I love them to death! Last week was quite the week however, and I had every intention of writing about it in the middle of the week and of course, things got too hectic. The reason this week was a doozy has to do with the wide array of situations I was exposed to and handled this past week! I dealt with blood, snot, poo and vomit – all within 4 hours! I am pretty sure that is record, unless you’re a parent, then of course it might be a daily occurrence. 😉 If you’re interested to find out the story behind these bodily fluid stories, keep reading. Otherwise, scroll down to the best part of this post… the goodies I baked today!

It was a doozy of a day…

Before beginning my story it is important to understand that I have begun ‘phasing in’, which means I am slowly taking over subjects throughout the day so I will be nearly full time by the time February begins. That being said, I am teaching the entire morning now. So rewind to Wednesday. We had just finished our reading block, and were all nestled together doing our little math calendar routine when all of a sudden a hand goes up and I hear a Mrs. Santie!! {Which generally drives me nuts, because the kids always yell my name, I’ve been working diligently to teach them patience!} Its my little sweetie, “MY NOSE IS BLEEDING!!!” And was it ever, I no sooner got tissues to her and the blood was gushing out of her nose. I freaked! I haven’t even had a bloody nose myself, and I was unsure of school procedures for such a situation, so I sent one of my kiddos to find my mentor teacher. She wasn’t in the hallway like I thought she was – so my little guy begins pounding on the shared room to get the attention of one of our para-educators! {Think Mervyn’s “Open, open” commercials!}

The funny part is that if he had run back into our classroom, the door is always unlocked in there! Haha. Long story short, my little kiddo was okay and I learned procedure for bloody noses. It was fairly comical.

Everything seemed to be back to normal after lunch. We did our math lesson, and got through our math quizzes. The kids worked so hard. It was great! We transitioned into our Daily 5 time {Which is essentially like the Silent Sustained Reading {SSR} time we had as kids}, the kids grabbed their school boxes and found their reading spots. All was good. Their time was up so we were gathering back on the carpet to evaluate their success and the kids started freaking out… “EWWWW it stinks!”, “It smells like fart!!” I tried calming the kids down but geez, it really did stink and it wasn’t going away!

Fast forward… we had finished Daily 5 were now lining up for recess and another one of our kiddos had a break down and started arguing with mentor teacher, he started crying and his whole face was covered, I mean COVERED with snot. So I stayed back and calmed him down. We walked out to recess and the kids were all playing nicely. After recess it was time for P.E., we all lined up, and guess what? It still stinks! Just about then, my teacher noticed a strange mark on one of our kiddos pants. She approached him, “Did you have an accident?”, he absolutely denied it as he was backing up into a bush to cover his bottom!  Long story short — the smell at carpet?! He pooed his pants! Oh my goodness, it was sooo bad. I felt horrible for him, and for everyone who had to enter our classroom!! We sent him to the nurse and then headed up to check on him. After talking with the office staff, we checked our mailbox and headed back into the hall where we noticed a second grader running down the stairs, when all of a sudden… vomit. Oh geez… all I could think was “Really?!” and then, “Oh no! Damage control time!” Our little kinders were walking out to second recess, I had to guide them around the vomit and get them to walk outside, they were like deer in a headlight, couldn’t get over what they were seeing!

Needless to say, it was a doozy of a day!

Kind of like my treats I made yesterday. I think we all know that I love chocolate and peanut butter. You can’t go wrong there! This is a doozy of a delicious combination!

Double Chocolate Espresso Sandwich Cookies with Peanut Butter Buttercream

Double Chocolate Espresso Sandwich Cookies

Ingredients:

1 cup flour
3/4 cup dutch processed cocoa powder
1 tsp baking soda
1/4 tsp salt
8 T unsalted butter, softened
2/3 cup granulated sugar
¼ cup firmly packed brown sugar
1 large egg
1/2 tsp vanilla extract
¾ cup chocolate chips
1 tsp instant espresso powder

Directions:

1. Whisk together the flour, cocoa powder, baking soda, salt and espresso powder. Set aside.
2. In another bowl, cream together the butter and both sugars. Stir in the egg and vanilla.
3. Gradually mix in the flour mixture to the wet mixture, until just incorporated. Stir in the chocolate chips.
4. Separate the dough into two and roll them into 2 uniform logs about 12 inches long. Refrigerate it until firm enough to slice.
5. Preheat the oven to 350 degrees.
6. Cut the logs into 1 inch slices and place 1 ½ inches apart on the prepared sheets. Bake for 15 minutes, or until the dough looks just baked. The cookies should be tender, so do not over bake. {Note: watch these closely! I was chit-chatting with a friend and not paying attention. My cookies turned out crispy. Take out a little earlier than your judgement tells you!}

Peanut Butter Buttercream

Ingredients:

2 1/2 c powdered sugar
1/2 c creamy peanut butter
1/2 tsp vanilla
2-3 T milk

Directions:

1. Cream together butter and peanut butter.
2. Add vanilla, mix until creamy and combined.
3. Slowly add powdered sugar until incorporated.
4. Add milk and then whip until creamy. Frosting should be slightly thick.

Source & Recipe: Lovin’ From the Oven, originally from Jules Food

Cheers! Hope y’all have a fabulous weekend!! 🙂

44/52: Homemade Halloween Oreo Cookies with Patrina

Good morning and Happy Halloween!

I felt it was only appropriate to end the month with something festive and of course with my October baking project! My aunt and I both decided to take a month off in September because of the craziness of school for me, and her as well {I don’t know how she does it with 4 kids, 3 being teens/tweens!}. So here we are with our October goody… homemade oreos! Who doesn’t love an oreo? I don’t think it is one of those goodies I could eat all the time, but I definitely have my spurts where oreos just hit the spot. Overall these were yummy! The cookie is crisp, but so much better than the store-bought version. The filling was pretty good, but I think they would have been just as good with a regular frosting in the middle – but then again, I guess they wouldn’t be homemade oreo cookies then?!

These are super fun Halloween treats. I think I’m going to put together some treat bags for my MAE cohort today — we have long days with double classes tonight. Eeek. We could probably all use the sugar rush!

Homemade Oreo Cookies

Ingredients:
For the cookies:

1 1/4 cups all-purpose flour
1/2 cup unsweetened or Dutch process cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 to 1 1/2 cups sugar {Use 1 cup for a truer-to-original Oreo wafer or more sugar for a sweeter chocolate cookie}
10 tbsp {1 stick + 2 tbsp} unsalted butter, at room temperature
1 large egg

For the cream filling {white}:

4 tbsp {1/2 stick} unsalted butter, at room temperature
1/4 cup vegetable shortening
2 cups confectioners’ sugar, sifted
2 tsp vanilla extract

Instructions:

  1. Preheat the oven to 375˚ F.  Line two baking sheets with silicone baking mats or parchment paper.
  2. In a food processor or the bowl of an electric mixer, combine the flour, cocoa powder, baking soda, baking powder, salt, and sugar.  Mix briefly to combine.  Add the butter to the bowl and pulse or mix briefly to incorporate.  Add in the egg and mix until the dough forms a cohesive mass.
  3. Scoop between 2 tsp to a scant tbsp of batter {depending on how large you want them} onto the baking sheet.  Continue scooping, spacing the dough balls a couple of inches apart.  With moistened fingers, gently press down on the dough balls to flatten slightly.  Bake for 9-11 minutes {closer to 9 minutes for smaller cookies}, rotating the pans halfway through baking.  Transfer the baking sheets to a wire rack and let cool completely until the cookies are firm and set.  Be sure the cookies are completely cooled before filling.
  4. To make the filling, combine the butter and shortening in the bowl of an electric mixer.  Beat on medium-high speed until smooth.  Add the confectioners’ sugar to the bowl and mix on low speed just until incorporated, then increase the speed to medium-high and beat until light and fluffy, about 2-3 minutes.  Blend in the vanilla extract.
  5. To assemble the cookies, pair them up by size.  Use a pastry bag fitted with a plain round tip to pipe a swirl of filling onto the flat side of one cookie of each pair.  Sandwich together with the remaining cookie and press down so that the filling reaches the edges.

Yield: 20 to 30 sandwich cookies, depending on the size

Source & Recipe: Smells Like Home

Anyway, I hope everyone has a safe and happy holiday…. what are your Halloween plans?! Did you do anything fun this weekend? Have a great week everyone!

Halloween Candy Bark

Tra-la-la… I can’t even begin to express how excited I am that we are just reaching Halloween, and making the turn toward Thanksgiving and Christmas! I like Halloween okay, but love the rest of the holidays. I generally don’t get too into “Halloween” baking, but this month have way too many ideas in my head. With the craziness of school and my internship, I hardly have time for the weeknight baking I used to do so I am always looking for quickie recipes. This is definitely one of those!

I am sure most people who live in large trick-or-treating communities purchase large quantities of candy, and generally have some left over. Are you looking for a way to use leftover trick-or-treat/Halloween candy? Well, look no further! I have had my eye on this recipe all year but haven’t been able to convince myself it was necessary to make until now. And to my surprise, this recipe is so yummy – not overly sweet as you would assume, but most of all – simple. Now that I know how simple it is to make candy bark I am going to try different combinations. I think this would be really yummy with candy corn added as well!

The recipe makes quite a bit – so we decided to share some with our friends. It makes a super cute gift, just wrap up in treat bags, tie with cute ribbon and keep refrigerated until gifting time!

Cute, right?

Halloween Candy Bark

Ingredients:
1 lb. bittersweet chocolate, coarsely chopped
3 Butterfinger candy bars (or 8 fun size bars), roughly chopped
3 toffee candy bars (or 6 fun size bars), roughly chopped
8 Reese cups, cut into wedges
¼ cup honey roasted peanuts
3 oz. yellow and orange peanut M&Ms, coarsely chopped
3 oz. good quality white chocolate, finely chopped

Directions:
1. Line a baking sheet with foil.  Place the chopped chocolate in a heatproof bowl set over a pot of simmering water.  Heat, stirring occasionally until the chocolate is completely melted and smooth.  Pour the chocolate over the foil and smooth into a thin layer with a spatula.

2. Evenly sprinkle the chopped candy bars, Reese cups, honey roasted peanuts, and peanut M&Ms over the melted chocolate.  Press gently to adhere the candy to the melted chocolate.  Transfer to the refrigerator and chill for 30 minutes.

3. Melt the white chocolate, again using the double boiler method, until smooth. Drizzle over the chilled candy bark.  Return to the refrigerator and let chill again until the white chocolate is set, 3o minutes more.

4. Peel the sheet of chocolate away from the foil and break into irregular pieces.  Store in an airtight container in the refrigerator until ready to serve.

Source & Recipe: Annies-Eats, originally from Bon Appetite, October 2010

Enjoy! And, I hope all you little Halloweenies have fun tomorrow! And please pray that my first graders aren’t too crazy in the morning…ahh, wish me luck.

36/52: Choco-Oat-Chip Cookies with Patrina

Whoa… this might be a record. Two posts back to back, in one week. I’m quite the over-achiever aren’t I? 😉 Just kidding! I’m posting this a week early, which will likely put me ahead of my 52 week/52 posts goal but, considering this is my August long distance baking project I can’t bear to post it come September! So… grab your cup of coffee, kick you feet up and get ready to stroll down memory lane with me! 🙂

When I think back to my childhood memories I can almost always remember having Nestle Toll House cookies freshly baked in the house, all the time. They are as American as apple pie to me! It was always so exciting when I opened my lunch box and saw a freshly baked cookie in its little zip lock baggy. There is something so magical about them. Since school is approaching, we decided that for our August long distance baking project that we would whip together some Nestle Toll House cookies!

As much as I love the traditional recipe, it’s by far not my absolute favorite texture, etc. But, like I said there is something so nostalgic about them! I started searching the internet looking for little ‘twists’ to the traditional recipe… when I stumbled on this neat little ditto… the history of the Nestle Toll House cookie!

The Nestle Toll House Story

Ever wonder how we got our name? It all began in the 1930s, with
the Toll House Inn, owned by Ruth and Kenneth Wakefield. Here, Ruth would
prepare delicious, home-cooked meals that would be served for her guests.

An Unexpected Surprise
One day, while preparing a batch of Butter Drop Do cookies, a favorite recipe
dating back to Colonial days, Ruth cut a bar of our NESTLÉ® Semi-Sweet
Chocolate into tiny bits and added them to her dough, expecting them to melt.
Instead, the chocolate held its shape and softened to a delicately creamy
texture.

A Favorite Was Born
The resulting creation became very popular at the Inn. Soon, Ruth’s recipe was
published in a Boston newspaper, as well as other papers in the New England
area. Regional sales of our delicious NESTLÉ® Semi-Sweet Chocolate Bar
skyrocketed. Eventually, the NESTLÉ® TOLL HOUSE® Cookie recipe was printed on
the wrapper of our Semi-Sweet Chocolate Bar.

As the popularity of the original NESTLÉ® TOLL HOUSE® cookie continued to grow, we
looked for ways to make it easier for people to bake. Soon, we began scoring
the Semi-Sweet Chocolate Bar, and packaged it with a special chopper for easily
cutting it into small morsels.

The World’s First Morsels
Shortly after, in 1939, we began offering tiny pieces of chocolate in
convenient, ready-to-use packages and that is how the first NESTLÉ® TOLL HOUSE®
Real Semi-Sweet Chocolate Morsels were introduced.

Since they were first used by Ruth Wakefield in what would become the most popular
cookie of all time, NESTLÉ® TOLL HOUSE® Semi-Sweet Morsels have inspired
millions of people to bake and share their cookies and their wonderful baking
stories.

Isn’t that cool?!  I just love knowing the story behind things. 🙂 Well, my searches online were not so successful. I didn’t find anything that was a minor tweak to the recipe… so we decided to go with another Toll House favorite – Choco-Oat-Chip cookies! I just love the addition of oatmeal to cookies.

As I was baking these, I forgot how huge the batch is. There was so much cookie dough! I ended up only baking about half of the dough, and ended up freezing the rest… stay tuned for next week’s blog post. A super fun tutorial that includes the freezing of this dough! 🙂 Until then, tide yourself over by whipping up some cookies for your kiddos first day back at school. I know they’ll remember that special Toll House cookie in their lunch box or Toll House cookie for an after school snack when they grow up, just as much as I still do!

Nestle Toll House Choco-Oat-Chip Cookies

Ingredients:

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt {optional — omit if using salted butter}
1 1/4 cups packed brown sugar
1 cup {2 sticks} butter or margarine, softened
1/2 cup granulated sugar
2 large eggs
2 tablespoons milk
2 teaspoons vanilla extract
2 1/2 cups quick or old-fashioned oats
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup coarsely chopped nuts {optional}– {I used chopped pecans}

Directions:

Preheat oven to 375° F.

Combine flour, baking soda and salt in small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture. Stir in oats, morsels and nuts; mix well. Drop by rounded tablespoon onto ungreased baking sheets {I lined mine with parchment paper}.

Bake for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

Source & Recipe: Nestle Toll House