Andes Peppermint Oatmeal Cookies

The other night, my roommate and I (well, mostly my roommate) made these really wonderful cookies. They are on the back of those Andes Peppermint Baking Chips bags. I've been looking and looking online for the recipe, and I've found a couple that are very similar, but they add Coconut and Pecans, which we did not add. So I'm just going to take those out!

(Trust me, these are delicious)

What You Need:

• 1 cup unsalted butter, softened
• 1 cup dark brown sugar, packed
• 1 large egg
• 1/3 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups flour
• 1 cup old fashioned oats
• 1 1/2 cups Andes Mint Baking chips

1. Preheat oven to 300 degrees F.
2. Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes).
3. Beat in egg and vanilla extract.
4. On low speed, add baking soda and salt, and then flour. Mix completely.
5. Stir in oats and Andes baking chips.
6. Measure out 2 tablespoons for large or 1 tablespoons for small cookies. Place on lightly greased cookie sheet two inches apart. Press lightly.
7. Sprinkle some of the remaining chips (from the 10 oz. bag) on top of each cookie.
8. Bake for 20 minutes for large cookies or 12-15 minutes for small. Do not overbake.

Delicious!

I Can Cook!

Well, sort of.

I've decided I'm going to start trying new recipes. I really want to learn to become a good cook, so I officially got started the other day. I've found a lot of good ones I want to try over at Recipe Zaar. So this is it (it's really good, and easy!)

What You'll Need:

• 4-5 boneless chicken breasts
  
• 1 (15.5 oz) can black beans
• 1 (15 oz) can corn
• 1 (15 oz) jar salsa, any kind
• 1 (8 oz) package cream cheese

1. Take 4-5 frozen, yes frozen, boneless chicken breasts and put them into the crock pot.
2. Add 1 can of black beans, drained, 1 jar of salsa, and 1 can of corn, drained
3. Keep in crock pt on high for about 4-5 hours or until chicken is cooked
4. Add 1 package of cream cheese (throw it on top) and let sit for about 1/2 hour
5. That's it!

Now, since the salsa and everything gets so runny, I usually add about 1-2 cups (actually I just eyeballed it, but it's probably about 1-2 cups) of uncooked rice (when you add the cream cheese).

Easy!