RIC#27 and some cookies

There are already so many gorgeous cards at the RIC#27......

 Here is my take on it - quickly, before Linky closes.

I used the Memory Box Bare Oak stamp for this card. The little blue leaves I found in my ancient Hero Arts Birds Branch alphabet set. I colored the leaves with my Marvy Markers, since I don't have such a vibrant blue ink pad. The sentiment is Papertrey (Mixed Messages) 

--x--

Every once in a while I make those delicious breakfast cookies - they are pretty big and one of them is enough for breakfast, which I bring to work and have it with a cup of coffee. My hubby devours them for dessert after dinner - so they really do not last very long. 

And that's how you make them:

Breakfast Cookies

1 cup whole wheat flour

1 cup all-purpose flour    

1 t baking soda

¼ t coarse salt

2 sticks butter – room temperature (I use about 2 T less)

1 ½ cups dark brown sugar

2 eggs

2 t vanilla

2 cups rolled oats

½ chopped almonds

¼ cup each: sunflower seeds, pumpkin seeds, raisins,  cranberries,  dried blueberries, unsweetened coconut

Beat butter until light and fluffy, add sugar, beat again. Then add eggs, one at a time and vanilla. Add flours, baking soda and salt, beat until well combined.

Add nuts and dried fruit.

From dough into cookies – ½ cup dough makes about 10 - 11 cookies. 

they get a little larger while baking.

Bake at 350° for about 20 - 25 min. on parchment lined baking sheets.  Let cool completely on baking sheets.

ENJOY!