Show them you love them with Cookies

I'm a little late on posting this for Valentine's Day but really these are so cute you don't need to wait until then to share them. I'm thinking of making them for St.Patricks Day with green sprinkles and shamrock chocolates.

The chocolates did this weird bubbly thing while baking and made them look almost like crunch bar hearts. the texture and taste didn't change but next time I'll add the chocolates about 5 minutes into baking them and see if that helps. I think it was too much heat that did it.

Wrapped in treat bags and ready to share.

I prefer my cookies without shortening so this recipe is from Land O' Lakes.

Do you make special treats for the holidays? Any good ideas for St.Patricks Day?

Chocolate/Butterscotch Oatmeal Cookies

So, I'm a little bummed because I had planned on entering this recipe in the LA Times Cookie Bake-off but then life got in the way and I missed the deadline. Ooops. But, I can still share it with you and I'm happy to. These are delicious and my first ever cookie recipe that I created by myself.

I haven't figured out what to name these yet. Any ideas? For now I'm calling them.....

Chocolate/Butterscotch Oatmeal Cookies
by Danielle (All Things Yummy)

Ingredients

1/2 cup Oat Bran
1 1/2 cups All-purpose Flour
3/4 cup Whole Wheat Flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter softened
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
1 cup old fashioned oats (not instant)
1 cup butterscotch chips
1 cup semi-sweet chocolate chips

Preheat over 350 degress F.

Line baking sheets with parchment paper.

In a medium bowl, mix oat bran, flours, baking powder, baking soda and set aside.

In a large bowl, with an electric mixer, beat together butter, sugars and salt until fluffy. Beat in eggs one at a time, then add vanilla. Stir in the bran/flour mixture until just combined. Stir in the oats and chips until incorporated.

Drop approx 1 tablespoon of dough (I use a small ice cream scoop), 1-inch apart for each cookie on lined baking sheet. Bake until cookies are lightly golden, approx 13-15 minutes. Allow to cool slightly on cookie sheet and then transfer to wire rack to cool completely. Enjoy!