Hello everyone, it's me again. I decided I didn't feel like spending another thirty bucks on having one of my siblings write my post for me this week. I mean, come on. That is against the whole idea of servitude. I don't understand where they're getting these grandiose ideas.
Anyway, you may think I was just being lazy letting my sister write my post last week, but I've been busy with some grandiose schemes of my own. I've been trying to find develop a recipe for the perfect blueberry muffin. It should be moist and dense, but fine crumbed at the same time. Hopefully it will have a high crown with a cracked top that's so moist that it's sticky. The Great Muffin Experiment of 2015 is continuing as we speak. I've been baking two muffins at a time, and there have constantly been a pair baking or cooling at all times for days. We're almost there. I hope.
But now I need to talk about these cookies. I know I don't usually post a gluten free recipe right on this blog. I usually post it over on Yammie's Glutenfreedom. Well, I'm posting this there too, but I'm copying it here for two reasons. 1. Because the muffins are not yet ready to post so I don't want you to starve to death this week just because my experiment isn't finished yet. 2. These cookies are worth making even if you aren't GF because they're so good. Besides, all you need is oats! No freaky weird flours here today!
You can add any combo of nuts, dried fruits, or chocolate chips to these cookies. I used dark chocolate and cherries, but dried blueberries with white chocolate chips are also awesome or raisins and milk chocolate chips. The possibilities are endless. Have fun!
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