Well, the big news is that I found a NEW JOB, not just any job, but a job that I’m actually happy with. I’ve been contracting with this firm for about a month now and just last week they approached me about hiring me fulltime.
At the time I questioned myself and wondered if I made the right decision, but deep down I knew that was the right decision for me because it wasn’t the way I wanted to live my life. I was merely living to work, NOT working to live. See the difference?
And every time on my way home I would buy myself a pretty cupcake from a NYC bakery in the hopes of consoling myself temporarily, but it was my husband who did the real consoling. He told me it was okay to not know something, to just brush up on those skills, to turn it around and tell them what I DO know, and be CONFIDENT. Many times the name of the game is confidence, it’s not what you know or don’t know.
I’m also very fortunate to have found a job in this economy, not just any job, but a job with a fun and vibrant company. A company whose philosophy is living life rather than simply existing. Getting to this destination definitely took a lot of work, effort, tears, and cupcakes on my part. Luckily though, I didn’t put on more than a couple pounds.
And a big thanks to my hubby, VS, for his love and support, and for whom I baked these Peanut Butter Oatmeal Chocolate Chip Cookies without nuts, he hates nuts!
NUTRITION: Although these cookies are high in fat, they do contain high amounts of Protein from the Peanut Butter and Whole Wheat Flour/Oats. They also contain Omega 3 Fatty Acids which is coming from the Ground Flaxseed. Lastly, these cookies contain Fiber which comes from the Whole Wheat Flour and Oatmeal.
MODIFICATIONS I MADE:
- This is an original recipe. The cookies aren’t necessarily healthy, but I did trim down the butter compared to other Peanut Butter Chocolate Chip Cookies.
- I did use 1/2 cup of peanut butter to compensate for the missing fat.
- In addition, I used milk for the extra moistness.
APPROXIMATE NUTRITION PER SERVING (yields 15 big cookies)
- Calories: 210 cals
- Fat: 10.8 g
- Saturated Fat: 4.6 g
- Carbs: 29 g
- Protein: 4.8 g
- Fiber: 1.7 g
PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES
~ yields x @ 350 degrees using a flat baking tray
~ fat and calories were reduced in this recipe by toning down the butter amount.
- Unsalted Butter – 2 tbsp (room temperature)
- Whole Foods 365 Everyday Value Peanut Butter (no sugar) – 1/2 cup
- Reduced Fat 2% Milk – 1/4 cup
- Egg – 1
- Vanilla Extract – 1/2 tsp
- Light Brown Sugar – 1/4 cup
- White Sugar – 1/4 cup
- Quaker Old-Fashioned Oats – 1 cup
- King Arthur Whole Wheat Flour – 1/2 cup
- Baking Soda – 1/2 tsp
- Ground Flaxseed Meal – 1 tbsp
- Ghirardelli Milk Chocolate Chips – 1 cup (preferable to use Semisweet Chocolate Chips, I just didn’t have any on hand)
1. Line a baking tray with parchment paper.
2. Cream the butter and peanut butter together.
3. Blend well for about 2 minutes.
4. Add the egg, vanilla extract, milk, brown sugar, and white sugar.
5. Blend for 2 minutes.
6. Add the wheat flour, oats, baking soda, and ground flaxseed meal.
7. Blend until well incorporated, do not overmix.
8. Add the chocolate chips.
9. Mix, but do not overmix.
10. Using a mini-scoop, line the cookies on the baking tray.
11. Using a fork, gently press down over each cookie.
12. Into the oven for 10-12 minutes.
13. Delish! These cookies will be super soft.
OVERALL RATING: 4.5 / 5
These cookies were awesome! The only reason I didn’t give them a perfect score is because the texture was too soft. Next time, I plan on using 2 tbsp of milk, instead of 4 tbsp (1/4 cup). In addition, I will cut back on 1 tbsp of butter. Regardless, considering how much butter and sugar these cookies have, I think they turned out fantastic. Please leave your feedback if you do make these.
TELL ME: Have you quit your job and tried to get back into the workforce? What are some of the challenges you faced?