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My husband gets the newspaper from his hometown. Every Monday, it never fails to make it to our mailbox. The funny thing is…a couple months ago, they told us our subscription had expired. My husband decided not to renew it, but we continue to receive it. It’s absolutely baffling.

Well, we got the Christmas issue on Monday, the 27th. My husband laughs that the town is so small that ever child in the town gets to submit a drawing to the paper and they print it. That is definitely small. He also had 37 people in his high schools graduating class. CRAZY right? And here I thought I was from a small town. haha.

The other thing about publications that has me scratching my head is Backpacker magazine. We paid for a 2 or 3 year subscription (until June 2012), but I received a letter telling me I had to renew or the subscription would be cancelled. I looked at the account online and sure enough, June 2012. Then why, I wonder, do they want us to renew again now? Maybe they’re going under…uh oh…I hope that isn’t the case, my husband would be devastated and he’d be forced to read something like…*gasp* GQ. haha.

I over bought chocolate chips for the holiday season. I am now in a mad race with our move out date to use them all up. 7 weeks, 10 bags of chocolate chips…It’s doable, right? First up, Oatmeal Chocolate chip cookies. I had some oatmeal I needed to use up too.

Oatmeal chocolate chip cookies:

1 cup butter, softened

1 cup packed light brown sugar

1/2 cup white sugar

2 eggs

2 teaspoons vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon salt

3 cups quick-cooking oats

1 cup chopped walnuts

1 cup semisweet chocolate chips

Preheat the oven to 325 degrees F (165 degrees C). In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

I ran out of flour, which is actually a good thing. You’ll see why tomorrow. I’m lucky I even got a picture of these because my kids gobbled them up. They are really really good (and I used milk chocolate chips). I promise my blog subscribers…your subscription has not been cancelled. I’ll be around for a while.

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