Wendy's Oatmeal Cookies

I like my oatmeal cookies chewy and without raisins. These have no spices and no nuts. They are simple and delicious. Consider making a double batch so that you have plenty to share. By the way, I use insulated baking sheets, so, if you don't, you may have to reduce the baking time by a minute.

Wendy’s Oatmeal Cookies
Makes 3 dozen

1 cup butter
½ cup granulated sugar
½ cup dark brown sugar 
1 egg 
1 teaspoon baking soda 
¼ teaspoon salt 
1 teaspoon vanilla extract 
1½ cups plus 2 tablespoons all-purpose flour 
2¼ cups old-fashioned rolled oats

Cream butter in medium-large mixing bowl.

2    Gradually stir in granulated sugar and then brown sugar. Beat until light and fluffy.

3    Add egg and beat well.

4    Beat in baking soda, salt, and vanilla.

      Stir in flour just until it can’t be seen.

      Stir in oatmeal, one-half at a time.

      Drop rounded tablespoons of dough on an ungreased baking sheet, flattening dough slightly with palm of hand.

      Bake in 375°F. oven for 9 minutes. Leave cookies on baking sheet for 1 minute before removing to wire rack to cool. Store cookies tightly sealed.

NOTE: Try substituting 2 tablespoons or more whole-wheat flour for an equal amount of the all-purpose flour.

Slow Cooker Taco Soup

This soup is super easy and has become a family favorite!  It's a recipe I got from my neighbor/best friend, with whom I've been meal planning, cooking and eating for several months now.  All the kids love it, which is a challenge when you're feeding two families including five kids of varying ages and tastes.  This one is a winner!

(picture soon!)

Taco Soup
(double if serving more than 4-6 people)

1 pound ground beef
1 packet taco seasoning

2 cans tomatoes
2 cans pinto beans, drained
1 can black olives, drained

tortilla chips

toppings:
sour cream
avocados
grated cheese
diced tomatoes
olives
diced onions
lettuce
etc!

Brown ground beef, stir in taco seasoning and place in slow cooker.  Add tomatoes, beans & olives, stir to combine.  Cover and cook on low for 2-3 hours, until heated through.  While soup is cooking, prep toppings as desired.

Stir again before serving.

To serve:  Crush tortilla chips in a bowl.  Top with taco soup, and any toppings you wish.  Enjoy!