Regardless of what I do know or don’t know, I’ll tell you this, I am very fortunate to have had 6 months off and was able to pursue a passion of mine. By doing so I realized blogging is a very fulfilling hobby of mine, but I honestly missed my career in technology. In the meantime, I want to work, I want to earn my own money until my blog becomes a realistic career, and I want the social interaction.
I’m also very fortunate to have found a job in this economy, not just any job, but a job with a fun and vibrant company. A company whose philosophy is living life rather than simply existing. Getting to this destination definitely took a lot of work, effort, tears, and cupcakes on my part. Luckily though, I didn’t put on more than a couple pounds.
And a big thanks to my hubby, VS, for his love and support, and for whom I baked these Peanut Butter Oatmeal Chocolate Chip Cookies without nuts, he hates nuts!
NUTRITION: Although these cookies are high in fat, they do contain high amounts of Protein from the Peanut Butter and Whole Wheat Flour/Oats. They also contain Omega 3 Fatty Acids which is coming from the Ground Flaxseed. Lastly, these cookies contain Fiber which comes from the Whole Wheat Flour and Oatmeal.
MODIFICATIONS I MADE:
APPROXIMATE NUTRITION PER SERVING (yields 15 big cookies)
PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES
~ yields x @ 350 degrees using a flat baking tray
~ fat and calories were reduced in this recipe by toning down the butter amount.
1. Line a baking tray with parchment paper.
2. Cream the butter and peanut butter together.
3. Blend well for about 2 minutes.
4. Add the egg, vanilla extract, milk, brown sugar, and white sugar.
5. Blend for 2 minutes.
6. Add the wheat flour, oats, baking soda, and ground flaxseed meal.
7. Blend until well incorporated, do not overmix.
8. Add the chocolate chips.
9. Mix, but do not overmix.
10. Using a mini-scoop, line the cookies on the baking tray.
11. Using a fork, gently press down over each cookie.
12. Into the oven for 10-12 minutes.
13. Delish! These cookies will be super soft.
OVERALL RATING: 4.5 / 5
These cookies were awesome! The only reason I didn’t give them a perfect score is because the texture was too soft. Next time, I plan on using 2 tbsp of milk, instead of 4 tbsp (1/4 cup). In addition, I will cut back on 1 tbsp of butter. Regardless, considering how much butter and sugar these cookies have, I think they turned out fantastic. Please leave your feedback if you do make these.
TELL ME: Have you quit your job and tried to get back into the workforce? What are some of the challenges you faced?