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Oatmeal Peanut Butter Cookies

**Makes 24 cookies (2 tablespoon scoop)

**Preheat oven 350*F.

Ingredients:

*1/2 cup Butter, room temperature

*1/2 cup Extra Light Olive Oil

*1 cup Brown Sugar

*1/2 cup Granulated Sugar

*1 cup Powdered Peanut Butter

*2 Eggs, room temperature

*3/4 cup White Wheat Pastry Flour

*1/2 cup All-purpose Flour

*1 teaspoon Baking Powder

*1 teaspoon Kosher Salt

*1 cup Old Fashion Oats

*1 cup Quick Oats

*Ghirardelli Bittersweet Chocolate Chips, to taste

Directions:

In a stand mixer on medium-low or I like to stir by hand, cream together the butter, olive oil, brown sugar and sugar. Stir in peanut butter and then add eggs mixing in one at time until incorporated.

Sift together in a bowl the wheat flour, flour, baking powder, baking soda and salt. (I usually like sea salt over kosher salt but for this recipe I would stick to kosher salt)

Add flour in thirds into the creamed mixture just until flour is completely incorporated.

Stir in oats and chocolate chips. Note: I add the chocolate chips just to the tops of some of the cookies and left the others plain. I like to scoop all the dough onto a Silpat lined baking sheet. Makes 24 (2 tablespoons scoops).

Refrigerate the cookie dough at least 30 minutes before baking.

Bake cookies for 12 to 14 minutes. Allow cookies to cool on baking sheet for 30 minutes before removing from baking sheet.

These are a soft and chewy cookie.

Enjoy!

Lindy

Roasted Zucchini Artichoke Salad

Preheat oven 400*F.

* 3 Zucchinis, Sliced thick

*1 can (13 to 14 ounce) Quartered Artichokes, drained

*1 medium Onion, Julienned

*1 can 15.5 ounce Chickpeas, drained and rinsed

*2 to 3 tablespoons Extra Light Olive Oil

*Sea Salt and Black Pepper

*1/4 teaspoon Red Pepper Flakes or to taste

On a half baking sheet with aluminum foil, evenly spread out the zucchini, artichokes and chickpeas. Drizzle with the olive oil and season with the salt and pepper.

Place baking sheet in the oven and roast for 15 to 20 minutes or until zucchini is tender and browning but not too soft.

After roasting add the vegetables to a serving bowl and drizzle on dressing (Note: Add dressing a little at a time until it’s to your taste) and toss together serve with garnish of choice. Can be served warm or chilled. Keep left overs in the fridge.

Lemon Dressing:

*2 tablespoons Extra Light Olive Oil

*Zest and Juice from 1 Lemon

*1 tablespoon Sugar or Honey

*1 tablespoon bottled Minced Garlic

*1/4 teaspoon Red Pepper Flakes, or to taste

*Fresh Ground Sea Salt, to taste

*Fresh Ground Black Pepper, to taste

*Chopped or ripped Basil or Cilantro, garnish

In a small mixing bowl whisk together the olive oil, lemon juice and zest, sugar/honey, garlic, red pepper flakes, salt and pepper.