Let's see... where to start??? Well let's start with August...
August - travelled to best friends' wedding :) brought parents back to the Big Land :):) (didn't leave a lot of computer time)
September - new job, oh and (warning, big announcement coming up...) first trimester exhaustion = zombie
*That's right, we've got a bun in the oven!!!!! And well, he's almost ready to make his début (6 more weeks).
October & November - I worked and I slept, that is all. Who knew a baby the size of a pea needed so much of momma's energy?????
December & January - tried to catch up on some of the regular things I had missed out on in October and November (husband, friends, dog, etc.)
February & March - oh this is a fun one... Sick leave due to pregnancy-related, severe hip and pelvic pain (this makes buzzing around in the kitchen pretty much impossible... these cookies would not exist if it wasn't for husband's help, trust me.)
So there you have it, my plea for your forgiveness. I promise to do better from now on, really, I do! Please accept these cookies as my sincere apology. They are chewy and crunchy all at the same time, thanks to the rice crispies (who says you can't have your cake and eat it too?).
PS - Stay tuned, I think there might be another sweet treat in the near future, if I can walk tomorrow, that is :)
Ingredients
2/3 cup butter
1 cup brown sugar
1 egg
1 tbsp vanilla
2 cups rolled oats, old-fashioned (not instant)
1 cup flour
1 cup rice crispies
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips
Steps
-Pre-heat oven to 375F.
-Beat butter and brown sugar unitl fluffy.
-Beat in egg and vanilla.
-Add dry ingredients.
-Stir in chocolate chips.
-Spoon heaping tablespoonfuls onto greased or lined cookie sheet, about 2 inches apart.
-Bake for 10 minutes or until golden. Let cool on pan for 2 minutes, before removing to wire rack to cool completely.
*makes about 3 dozen cookies.
