Uffda. It's been such a long, long, long time since I posted a recipe here. It's shameful, is what it is. How have any of you gotten along without my culinary expertise? It's a wonder, is what it is.

Anywho, the magic of the internet has returned to my humble home and I am entranced under the spell. So much to read. So much to write. So much to share.

In the interest of finally putting something here on my cooking page, I bring you... (Trumpet Sounds)... My 'New Favorite' Oatmeal Chocolate Chip Cookies.

Why 'New Favorite'?

Because they're a new recipe I concocted.

And they're now my favorite chocolate chip cookie.

And when I eat them I hear Alison Krauss singing, "I know youuuuuu've got a new favorite."

The inner workings of my mind are not complicated, people.

And neither is making these cookies. I know, I know... We're always supposed to cream the butter and sugar, add the eggs one at a time, alternate dry ingredients into the batter with the liquid, blah, blah, blah, blah...

Just throw it all in the mixer and let the mixer do it's thang. Trust me. They'll turn out lovely. Chewy. Chocolatey. Hinting of cinnamon and offering a mysterious (but good) crunch. Trust me.

'New Favorite' Oatmeal Chocolate Chip Cookies

• 3/4 Cup Butter, softened.
• 1 Cup Brown Sugar
• 1/2 Cup Turbinado Sugar
• 1 tsp. Baking Powder
• 1/4 tsp. Baking Soda
• 2 tsp. Flax Seed Meal
• 1/4 tsp. Cinnamon
• 2 Eggs
• 1 tsp. Vanilla
• 1 Cup All Purpose Flour
• 3/4 Cup Wheat Flour
• 2 Cups Quick-Cooking Oats
• 1 1/2 Cups Ghirardelli 60% Cacao Chocolate Chips

O.k., I know I said just throw it all in the mixer, but the one caveat is that maybe you should wait until the end to mix in the chocolate chips. And those chocolate chips obviously don't have to be the Ghirardelli ones I listed. You can use whatever you want.

But if you're serious about chocolate and/or you're of the female variety and it happens to be a certain time in your life when you happen to be craving some good, dark chocolate, go with the Ghirardelli 60% Cacao. Trust me. I have experience with these things.

Shape into balls and bake for 10-12 minutes in a 350 degree oven. Do not overbake. In fact, I like to underbake mine just ever so slightly if I can manage it.

As you enjoy these lovely cookies, imagine Alison Kraus singing to you in your kitchen and congratulate yourself on how healthy you're being (dark chocolate = antioxidants; flax seed meal = something else that's good for you that I can't remember; oatmeal = heart healthy; partial use of wheat flour = better than using all AP flour; butter = calcium). I mean, they're practically a health food.

Or not.

But they're darned good.