Five-Chip Cookies...and a BABY!

We welcomed little Charlie to our family on the 13th of October, and the last two weeks have come and gone in the blink of an eye. Josh and I felt like we were ready for a family and had always planned on it, but didn't realize just how ready we were until we held our 7 pound 5 ounce baby for the first time. I always knew Josh was meant to be a father, and I fell in love with him all over again seeing him hold and snuggle our boy.  

I didn't realize how HARD it was to have a newborn in the house, and I have a whole new respect for all the moms out there. It's one thing to read the baby books and conceptualize life with a newborn, and another to live it in real time. It's a 24/7 job, and most days just taking a shower and putting on a little makeup feels like a small victory. I also didn't realize how much joy a baby would bring to our lives. It's exhausted bliss. 

We are all doing great, our pediatrician described Charlie as "perfect" on our last visit and Josh and I are adjusting to the erratic sleep that comes with a newborn. I'm taking my own advice to focus on what really matters, and up until today the blog has been far from my mind. 

Last night Josh was telling me about a five-chip cookie he had years ago while hunting in Massachusetts, and it was served crumbled over vanilla bean ice cream drizzled with maple syrup. Since I haven't made a new cookie in awhile, I found this recipe and spent my "me hours" in the kitchen today baking these delicious treats. The combination of peanut butter and oats in the cookie along with all the chips is divine. 

Five-Chip Cookies
from Taste of Home magazine
Yield: 4 1/2 dozen

1 cup butter, softened
1 cup peanut butter
1 cup sugar
2/3 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup old fashioned oats
2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup EACH milk chocolate chips, semisweet chocolate chips, peanut butter chips, white chocolate chips and butterscotch cups

Preheat oven to 350 degrees. In a large bowl cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in the vanilla.

Combine flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips. 

Drop rounded tablespoons two inches apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Cook before removing to wire racks.