This is NOT your average chocolate chip cookie. They are hands down the best Chewy Chocolate Chip Oatmeal Cookies.

Calling them the best chocolate chip cookie is a big deal. That is a statement I don’t make lightly, but they are certainly the best I have ever made. When I first came across this recipe named, “I Want to Marry You Cookies.” I laughed, the name reminded me of “Marry Me Chicken”. We’ve been calling these “Marry Me Cookies” for years now.

Chewy Chocolate Chip Oatmeal Cookies

When I finally had the chance to make these cookies with his mouthful of cookies my husband declared that yes he would have likely proposed sooner if I had made him these cookies.

There are several variations of this cookie. I finally had the perfect opportunity to try them one weekend while we were at the cabin. Pretty sure this recipe is where the phrase, “Bet you can’t eat just one” came from.

When making these I stayed as close to the original recipe as possible, in an effort to see what the fuss is all about. (As far as I can tell, the source below is the original author of this recipe.)

The thing that sets these cookies apart from every other chocolate chip cookie I’ve made is the melted butter. Such a small thing, but it has an enormous impact on the flavor. The best part of making these? Everything happens in a single pot. Easy cleanup makes this girl very happy.

I feel like I should clarify that these are chocolate chip cookies with oatmeal, a different kind of cookie from these classic Oatmeal Chocolate Chip Cookies. The oatmeal flavor in Marry Me Cookies is very very subtle.

I shared these with a self-proclaimed oatmeal hater years ago and he reluctantly agreed that while he still HATES oatmeal, these cookies are delicious and “the oatmeal doesn’t ruin them.” That’s a WIN, my friends!

How to Make Chocolate Chip Cookies Chewy

The warm butter is blended together with the sugars and it creates a rich toffee flavor that I have never before tasted in a chocolate chip cookie. The cookies positively melt in your mouth.

I will caution you not to skip the step of chilling the cookie dough before adding the chocolate chips. If you add the chocolate too soon, it will melt into the dough, leaving you with cookies that are tasty, but nothing at all like the original.

This is the BEST second-day cookie I have ever made. They taste phenomenal warm from the oven and they taste even better the next day. I froze several of them to see how they would handle it and they were excellent as soon as they thawed.

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Boiled Baby Red Potatoes are beyond easy and simple to make. Served with an easy slow cooker roast beef and these roasted green beans, this is a company-worthy meal that only requires a few minutes hands-on effort.

Little round red potatoes are a side dish that’ll never steer you wrong. This delicious and easy side dish can complete a meal any night of the week; we rarely get tired of potatoes!

I love potatoes in just about all their forms. From Crispy Cheese and Bacon Potatoes to fancy tasting Vanilla Bean Whipped Sweet Potatoes, there are potatoes on my dinner menu more often than not.

Typically, I find myself veering toward roasted or baked potato recipes like  Rosemary Roasted Potatoes and BBQ Chicken Stuffed Baked Potatoes. When boiled potatoes aren’t done right they can be grainy and flavorless.

These potatoes, I’m happy to report, are neither of the above. Each baby red potato is tender, salty and melts in your mouth.

For a real treat, put a smear of butter on your plate and use your fork to break each potato in half as your eat them. Dip the halves in the butter as you devour them.

What are baby red potatoes?

Baby red potatoes are small round potatoes with pinkish-red or brownish-red skin. They have a light and creamy flavor that makes them perfect for roasting and boiling. Red potatoes can also be mashed like in this Garlic Parmesan Mashed Red Potatoes recipe from Big Bear’s Wife.

Red potato skins are thinner and milder flavored than Russets so they’re typically eaten with the skin on. As a bonus, the skin is full of lots of beneficial nutrients! My favorite thing, though, is that cooking with red potatoes saves me the extra step of peeling.

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Sourdough stuffing filled with sweetly tart apples, chewy sweet cranberries, savory sausage, plenty of herbs, and cubes of toasted sourdough is a sure win for your holiday dinner.

Sausage Apple Cranberry Stuffing

Sage sausage, dried cranberries, fresh herbs, tart apples, and cubes of sourdough add up to create the best stuffing I have ever tasted.

For as long as I can remember, I steered clear of stuffing and dressing. People would tell me that it tasted amazing, I’d take the “polite bite” but it never was something I enjoyed. Stuffing was always the one thing on the Thanksgiving table that I avoided at all costs.

So, when I tell you this is fantastic stuffing? You should probably trust me on that. It is a far cry from the flavorless bread mush I have always thought of stuffing as.

About ten years ago, I decided to try stuffing once again and I started looking around for something different.

I found the original recipe for this stuffing on Allrecipes. Could 1,628 5-star reviews be wrong?! No, they were not.

I’ve adapted the original recipe a bit over time, according to our tastes, and it has become a favorite of our friends and family.

Filled with sweetly tart apples, chewy sweet cranberries, rich savory sausage, plenty of herbs, and perfect cubes of toasted sourdough. This is truly awesome stuffing.

Sourdough Stuffing

One or two days before baking the stuffing: Preheat the oven to 425 degrees. Spread the bread cubes across a large baking sheet.

Toast the bread for 10-15 minutes or until crispy on the outside. Remove from the oven and let cool completely before storing in a bowl or container with a loose cover.

Let the bread dry out for a day or so before making the rest of the stuffing. The bread cubes will seem rock hard when it is

Corn Pudding is beloved throughout my family. I grew up eating my mom’s corn pudding for every holiday and plenty of Sunday dinners in between.

My siblings and I have been known to sneak the leftover corn casserole out of my mom’s house and I’ll even admit to “accidentally” bringing home my sister’s share of the leftovers (along with mine) once upon a time.

Corn pudding is a nostalgic dish for me, for sure, as perhaps it is for you. But if you’ve never tried it before, or if it’s been a few years, I know you’ll be as pleased with this side dish as I am.

Corn Pudding

Corn pudding is especially popular in the American south. It’s become widely eaten all over the United States not only because it’s delicious but because of how easy and inexpensive it (or “puddin’ corn” as it’s sometimes called in the south) is to make!

This is not a pudding in the dessert sense, although it is sweet. Corn pudding is more like a cross between a savory custard and a dish of warm creamed corn.

My favorite way to serve corn pudding is with turkey, chicken, or ham, along with green beans, and boiled baby potatoes.

Corn Pudding Casserole

My mom’s classic recipe includes a box of cornbread mix, as does just about every other corn casserole recipe I’ve seen. I started playing with the recipe, determined to come up with a version that didn’t require that boxed mix.

Jiffy Corn Pudding Casserole

This simple side dish is rich, creamy, sweet corn deliciousness that is unforgettable. My kids begged for seconds and would have happily eaten even more.

Even though I didn’t reach for the prepackaged box of Jiffy cornbread mix, this corn pudding tasted just as good as my mom’s. In fact, to be honest, I think it tastes even better.

If you haven’t tasted it before, you might be cringing at the thought of combining corn with anything and then calling it pudding, but I’m telling you that it works. Not one person I have ever served this to has failed to love it.

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Brown Butter Spaghetti Squash Recipe

Tonight was “see-what-you-can-make-for-dinner-with-whatever-is-in-the-fridge” and this brown butter spaghetti squash recipe was the result. It is seriously one of my absolute must-haves for fall! Buttery squash with a hint of nuttiness from the pine nuts and savory goodness from the squash, gosh it’s good!

You could easily substitute any veggies or meat that you like-or leave the meat out for a vegetarian meal.

When I was younger one of my friends decided to be a vegetarian. I was shocked! I grew up in a meat and potatoes home. My mother was from Idaho and my father from Oregon so we ate meat with every single dinner. That was the farm way. It was not however her way. I didn’t understand what a vegetarian was really other then you didn’t eat meat. That was enough to stop my inquiries as who could possibly eat dinner without meat? I don’t think it was a nutritious decision at all either.

As soon as she went vegetarian she also went overboard on the candy. No joke. She wouldn’t eat meat so she ate quite the plethora of candy instead. Whaaaaa? I think she missed the boat there a bit, but I’m quite certain she is back to meat eating. And even if she wasn’t, I’ve personally discovered that eating vegetarian for a few meals a week is actually quite awesome. Our bodies actually love the whole “meat sparingly” concept. Fancy that. 😉 We have several plant based and vegetarian recipes on the blog now, and they are some of my favorites!

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