Coconut Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate & Coconut Cookies

It’s been a few months since we’ve made a batch of homemade cookies. Maybe since Christmas? Craziness. That has to be a record for us. I live in a house with a bunch of sweet tooths (sweet teeth?), but I tend to crave more savory or salty foods myself. Out of nowhere last week, I decided that we just had to make some cookies. I wanted to make chocolate chip cookies (my son’s favorite), but I was craving warm summers…and coconut. A quick look through a few Pinterest recipes and I settled on an oatmeal chocolate chip cookie recipe, and I decided to throw in a little coconut for me.

These were SO good! They were the perfect consistency and had all of us going back for more. Warning: these bad boys are dangerous. I had originally justified making such a large batch by planning to take a few to each of our neighbors, but they somehow disappeared before I had the chance. I wonder how that happened…


  • 1 cup butter, room temp
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 large eggs, room temp (if possible)
  • 2 tbsp milk
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 1/2 cups rolled oats (not instant)
  • 1 1/2 – 2 cups chocolate chips
  • 1/3 cup coconut chips or unsweetened shredded coconut


  1. Preheat oven to 350F.  Prepare a baking sheet with a nonstick mat (I use a Silpat) or parchment paper.
  2. Mix together the butter and the sugars until mixture is creamy and well blended.
  3. Beat in the eggs one at a time.
  4. Add the milk and the vanilla extract and continue to mix.
  5. In a separate bowl, combine the dry ingredients (flour, baking soda, baking powder, and salt). With the mixer on low speed, mix in the dry ingredients about half a cup at a time until just incorporated.
  6. Stir in the oats, chocolate chips, and coconut by hand.
  7. Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.
  8. Refrigerate dough for 30 minutes.
  9. Bake at 350F for 10-12 minutes, until golden brown at the edges. The center will look uncooked but will continue to bake as they cool.
  10. Let cool on a baking sheet for about 5 minutes before transferring to a wire rack to finish.


Recipe Adapted from Baking Bites

Southwest Egg Muffins

Southwest Egg Muffins

Happy New Year! We’re back after a month of traveling and visiting family! I’m sure that I am not alone in hoping that there is a little less of me around by this time next year. I’ve found that whatever I scarf down while trying to get everyone ready for school, work, etc. tends to set the tone for the whole day in terms of what I eat. If I start the day with a donut, chances are that I will also have a soda with some chips, crackers, or other salty junk food goodness before noon. It’s that whole “If You Give a Mouse a Cookie” effect.

We love these egg muffins in our house. This week I went with a little southwestern flavor, but we’ve made so many different types of egg muffins over the years. This recipe is pretty forgiving, so feel free to play with it and throw in whatever sounds good to you (or what’s left in your refrigerator). I typically make a large batch on Sunday and they will last us 3-5 days.

Start your crazy weekday mornings off right with a couple of egg muffins and a piece of toast or some fruit. You won’t regret it.


  • 8 eggs
  • 1/8 cup half and half or milk
  • 1/4 cup mixed bell peppers, diced
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • optional: 2 Tbs salsa


  1. Preheat oven to 350 degrees.
  2. Prepare a muffin tin by coating each cup with nonstick cooking spray.
  3. Whisk eggs together briskly
  4. Mix in seasonings (onion powder, garlic powder, and paprika)
  5. Add the bell peppers and salsa. Give the mixture a good stir.
  6. Pour mixture into muffin tin, filling each cup about 3/4 of the way full.
  7. Bake 10-15 minutes until egg is cooked through and an inserted toothpick comes out clean.
  8. Enjoy your healthy and quick breakfast!

Southwestern Egg Muffins

My Favorite Pumpkin Bread

Pumpkin Bread Closeup

Sing it with me now: “It’s beginning to look a lot like…Fall.” It’s still Fall. We may be starting to sneak a little bit of Christmas music and books into the house, but there are still a couple weeks of it being socially acceptable to have pumpkin fever. Pumpkin muffins, pumpkin brownies, and a couple more loaves of this pumpkin bread are all on the menu before we jump into the official Christmas season.

The pumpkin spice crazy is out of control these days. The grocery store shelves are lined with fake pumpkin spice everything. Cookies, cereal, crackers, candy, pop-tarts…even milk. Milk! It’s pumpkin spice insanity. I don’t know about all the artificially flavored pumpkin, but there’s nothing like going back to the basics with a classic pumpkin bread. The original pumpkin spice. This pumpkin bread is practically perfect in every way. I have a feeling that we’ll be making this bread for many years to come.


  • 1 (15 oz) can pumpkin puree (if you have an Aldi near you, it’s by far the best price I’ve found)
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 tsp ground ginger

Pumpkin Bread Loaf


  1. Preheat oven to 350 degrees F. Spray loaf pans generously with nonstick cooking spray.
  2. In a large bowl or Kitchenaid stand mixer, thoroughly mix together pumpkin puree, eggs, oil, water and sugar.
  3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. Gradually incorporate the dry ingredients into the pumpkin mixture until blended (be careful not to overmix).
  5. Pour into the prepared pans.
  6. Bake for about 35-45 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Pumpkin Bread Slice

Recipe adapted from All Recipes