Happy 4th of July! Happy Independence Day! How are you celebrating?
I started my July 4th holiday with a 3-mile run and a visit to Ki’netik. It felt like a master’s class today, and was completely self-paced except for three exercises. We did 50 reps of each unless otherwise specified. Here’s a list of what we did:
- skaters (50/side)
- renegade rows
- dumbbell chest press
- wall ball
- plank rows with bands (50/side)
- wheel roll-outs (30)
- rope slams
- med-ball slams on the wall
- Swimmers (exercise with the band)
- 3 cardio exercises (stationary bike, jumping jacks, Ali Shuffle in the ladders (2 min/each)
After getting home I took to cleaning our place before jumping in the shower. I then started my baking 🙂 I struggled to find sprinkles for my initial plan, so I ended up buying the holiday Funfetti Cake Mix and icing. They had a recipe on the side for cookies.
Despite battling a headache, I decided to try a new cookie recipe for oatmeal chocolate chip cookies. This recipe is this week’s Pinterest find! A big thank you to Shena at Radiant Dust for sharing her recipe on her blog!
Oatmeal Chocolate Chip Cookies
1 cup butter (2 sticks), softened
1 cup light brown sugar, packed
1/2 cup white sugar
2 tsp. vanilla
1 1/4 cups flour
1 tsp. salt
3 cups quick-cooking oats
1 cup chocolate chips
1. Preheat oven to 325 degrees F.
2. In a large bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then add the vanilla.
3. Combine the flour, baking soda, and salt and add o the mixture and blend.
4. Stir in the quick oats, and chocolate chips.
5. Drop by heaping spoonfuls onto ungreased baking sheet.
6. Bake for 11-12 minutes. Allow to cool on baking sheet for 5 minutes.
Notes: I baked the cookies for 13 minutes and still let them cool for 5 minutes. Feel out your oven with the first tray to see what you need. I also used 1 cup of dark chocolate chips and a 1/2 cup of semi sweet chips.
Question: What’s your favorite kind of cookie?