This is my first blog, I’m super exited! Today I’m going to show you how to make new recipe I’ve never made before, “NESTLE Buncha Crunch Oatmeal Cookies.” Big shout out to my Nana for giving me the buncha crunch baking bits! My Nana is the Queen of deals! She found these baking bits on markdown for only $ .29! What a deal!

Cookies are one of my favorite things to make and one of the first things my parents taught me to cook. My favorite part of making cookies is enjoying a little bit of cookie dough (or a lot, depending on the day haha). I can’t wait to taste these cookies, so let’s start baking!

Ingredients:

• 2 1/4 cups all purpose flour
• 1 1/2 tsp. baking soda
• 3/4 tsp. salt
• 1 1/2 cups (3 sticks) butter, softened
• 1 1/4 cups granulated sugar
• 1 cup packed brown sugar
• 1 1/2 tsp vanilla extract
• 3 large eggs
• 4 1/2 cups quick or old fashioned oats
• 1 3/4 cups (8 oz pkg.) NESTLE BUNCHA CRUNCH Baking Bits

Directions:

To start, preheat your oven to 375 degrees F. Next you need to measure out and combine flour, baking soda and salt in a small bowl.

Aren’t my Mom’s measuring cups cute?! They are part of her Pioneer Woman set (my Mom loves Pioneer Woman stuff, so you’ll probably see a lot of it throughout my posts), my Auntie and Uncle bought them for an anniversary present. I also used the matching measuring spoons but forgot to take a picture with them. Even when you’re cooking you should always have at least something fashionable & cute, right?!

Next, beat butter, brown sugar, granulated sugar and vanilla extract in a large bowl of a standing mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.

Next you need to gradually beat in flour mixture. Stir in oats and BUNCHA CRUNCH baking bits.

My favorite part has arrived!! Time to taste the cookie dough… YUM! It’s rich, creamy and delicious! Now, RESIST THE URGE TO EAT ALL THE DOUGH! Drop dough by rounded tablespoon onto ungreased baking sheets.

Bake

Bake at 375 degrees F for 9 to 11 minutes or until very lightly browned. Don’t over bake them, if you do, they will lose their soft chewy texture. After baking, cool on baking sheets for 2 minutes and then move them to a wire rack to cool completely. Depending on how much cookie dough you ate, this recipe should make about 5 1/2 dozen small cookies. Enjoy!

I hope you enjoy this recipe and can’t wait to hear what you think about it. I had so much fun making it. Stay tuned to my blog for more delicious recipes and favorite foods of a “Hummingbird”.