Oatmeal Chocolate Chip Cookies

Total Time: 40 minutes
Makes: 12-15 cookies

Ingredients
1 & 1/4 cups rolled oats
3/4 cup all purpose flour
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
1 stick unsalted butter, softened (I used margarine instead)
3/4 cup sugar (I used 1/2 cup sugar and 1/4 cup Splenda)
2 Tbsp. molasses
1 large egg
1 tsp. vanilla extract
1 cup chocolate chips (can use less. Recipe calls for 1 cup raisins)

Directions

Combine the oats, flour, cinnamon, baking powder, chocolate chips and salt in a large bowl.

 Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes.

 Beat in the egg and vanilla until smooth, about 2 more minutes.

 Reduce the mixer speed to low, add the flour mixture and beat until combined.

 The recipe suggests to cover the dough and chill at least 4 hours, or overnight for best flavor and texture. I did not do this and my cookies turned out great.

Preheat oven to 350 F. 

Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. 

 Bake until the cookies are golden, 15 to 17 minutes. 

Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

 Enjoy! These cookies are amazing!!

Recipe adapted from foodnetwork.com

Linguine with Tuna Puttanesca

Total Time: 30 minutes
Serves: 4

Ingredients
12 oz. linguine
2 Tbsp. extra virgin olive oil
4 cloves of garlic, minced
1/4-1/2 tsp. crushed red pepper flakes
2 Tbsp. capers, drained
1/2 cup roughly chopped kalamata olives
1 (28 oz.) can plum tomatoes
4 basil leaves torn
1 (5 oz.) can of tuna (recipe calls for packed in oil, I used packed in water. I drained the can and added 1/2 Tbsp. olive oil)
freshly ground pepper

Directions

Cook linguine until al dente. Drain the pasta, reserving 1/2 cup cooking water. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until slightly toasted, 1 to 2 minutes.

Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes.  

Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes.

 Add the tuna with its oil, breaking it up with a fork, and season with salt. 

 Add the linguine to the sauce and the reserved cooking water and toss. Season with pepper and garnish with more basil. 

 Enjoy!

Jake and I loved this dish! The tuna wasn't overpowering at all and it was complimented perfectly by the olives and the capers.

Recipe adapted from foodnetwork.com