this is how we bake here... word.

so. i thought that i would share some goodies here. i may even find the stamina to share our weekly menus that i concoct. i have a love of finding new recipes to keep the monotony of cooking dinner entertaining for myself. i will also share what my music selection is playing at the time. i tend to really enjoy the cure & a hell's belle to kick off the start of it. and i always have my reliable delila catching scraps for me. i am all about not cleaning up as much as i can {notice the oatmeal & flour on the floor in the second photo?}. as you will find in my photos. i have no rhyme or reason and they will not be the usual pretty put together cooking photos that you find on your favorite blogs. i am going to show you the reality of how i cook it up here at the boggs house with the bogglettes. i appreciate all the great bloggers that do set it up and make it look pretty though. they are the ones that encourage me to make most of these awesome dishes. and we usually take a recipe and make it to our liking. this one is for beachcomber cookies. nom nom nom.

we changed a few things on the beachcomber recipe. this is what we did...

* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 3/4 teaspoon table salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 2 sticks unsalted butter (1/2 pound), room temperature
* 1 cups packed light brown sugar
* 3/4 cup organic sugar
* 2 large eggs
* 2 teaspoons vanilla extract
* 2 cups old-fashioned oats
* 1 cup milk chocolate chips
* 3/4 cup toasted flaked unsweetened coconut
* 3/4 butterscotch chips

Directions

Heat the oven to 350 degrees F and arrange a rack in the middle. Place flour, baking powder salt, cinnamon, and nutmeg in a medium bowl and whisk to combine; set aside.

Combine butter and sugar in a large bowl and beat over medium speed until mixture resembles wet sand and is airy, about 3 minutes. Add eggs 1 at a time, letting each fully incorporate before adding the next. Add vanilla extract. Reduce speed to low, add flour mixture in 2 parts, and mix until just combined, about 1 minute. Add remaining ingredients and mix until evenly combined.

Using a 2-inch ice cream scoop, drop dough onto baking sheets, spaced about 1-inch apart. Bake until cookies are puffed, set, and tops and undersides are golden brown, rotating sheets halfway through, about 18 to 20 minutes. Remove from oven, let cool on sheets 2 minutes, then remove to wire racks to cool completely.

these are worth the baking. nom's up!