Recipe & Giveaway Guest Post

Hi Friends!

Go check me out over at Life with Little Man where I'm sharing my version of Rolo Stuffed & Chocolate Drizzled Oatmeal Cookies.  (You can also see the full recipe below)

While you're there, be sure to enter for your chance to win this adorable Newsboy Cap and Hair Flower!

Be sure to come back tomorrow for my first ever zucchini recipe link party.

Happy Thursday!

Rolo Stuffed  & Chocolate Drizzled Oatmeal Cookies

Cookie Ingredients:
2 sticks of butter, softened
1 cup packed brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon vanilla
¾ cup all-purpose flour
¾ cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
3 cups quick-cooking oats
20 Rolos, cut in half

Chocolate Drizzle Ingredients:

½ cup milk chocolate chips

Dash of milk

Touch of butter

Instructions:
Preheat oven to 350-degrees. Line your baking sheets with parchment paper. In a medium bowl, lightly whisk together flours, baking soda, cinnamon, and salt and then set aside.  Ethan loves whisking anything, so while he pushed his chair over, I popped Olivia in her high chair.  I gave her a bowl and spoon for herself, and when next I turned around, she'd stuck the bowl on her head.  Ethan and I were cracking up!

Anyhow, back to the cookies... In large mixing bowl bowl, beat the butter and sugars until creamy. Add the eggs and vanilla and beat well.Next, add the dry ingredients and mix until combined. Finally, stir in the oats.  I like to do one cup at a time.

Scoop a large rounded tablespoon of dough and place one of the Rolo halves in the center of each scoop.  (I chose the halve the Rolos because I wanted to make the cookies on the smaller side because my kids are small).  Form a ball around the Rolo by rolling the dough in the palm of your hands and place on a baking sheet, about 2-inches apart on the cookie sheet.

Bake 10-12 minutes. Cool five minutes and then remove from pan to a cookie rack with parchment beneath to cool completely

To make the chocolate drizzle, add the chocolate chips and a bit of butter - maybe ½ teaspoon - to a microwave-safe bowl. Microwave 10 seconds at a time, stirring in between.  Add a dash of milk to thin the chocolate, then drizzle over the cookies.  

These cookies freeze nicely.  I double freezer bag them in a single layer and thaw at room temperature.