I hope October found everyone well! I know we are super busy and great! I feel as if this month is going to fly by (well truth.. every month seems to be flying by!) This week I have been so sleep deprived (early 5am wake up by guess who!) that last night I crawled into my bed at 8pm. Yes. Heavenly. Let's play catch up??

Last week we celebrated Jeffrey's 1st birthday. Olivia and Jeffrey are so cute together, slowly learning how to play with each other and share (including a few tears by both).

I made a pact with myself not to do my hair this whole weekend (see me.. see my messy bun!) It is seriously hard in a town full of beautiful women to leave the house this way. Maybe I won't leave? Ha. Must go to Target. (You can all probably tell by this insane post that I am sleep deprived).

I just found an amazing looking recipe for Oatmeal Almond Dark Chocolate Chunk Cookies. I'm doubling the recipe so I can try my hand a freezing cookie dough (sounds easy enough - anything to make meals during the week simplier I say!). Recipe & link (how to for freezing below. Loving her blog.

Stolen from www.goodlifeeats.com

Ingredients:

1 3/4 stick (14 tablespoons) unsalted butter
3/4 cup granulated sugar
1 cup brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 cup almond butter
1 1/4 cup whole wheat pastry flour
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup ground almonds
1 1/2 cups old-fashioned oatmeal (not quick cook)
8 ounces semi-sweet or dark chocolate chunks or chips

Directions:

Line baking sheet with parchment paper or silicone baking mat.

Preheat oven to 350 degrees F.

Combine flour, baking soda, baking powder, and salt. Set aside. Beat butter until creamy.

Add sugars beating until fluffy, approximately 3 minutes. Scrap the bowl as necessary.

Beat in almond butter until incorporated. Beat in vanilla and then eggs, one at a time.

Gently stir in the dry ingredients (I switched to the paddle on my kitchen aid mixer).

Add ground almonds and oatmeal and stir until just incorporated. Stir in the chocolate chunks.

Roll cookies into 2 Tbs sized balls. Place on baking sheets and bake cookies for 10-12 minutes.

Edges should be slightly browned and the cookies puffed. Cool on sheets for 5 minutes before transferring to a cookie cooling rack.

Double & FREEZE