It’s National Cookie Day!

They might not be the prettiest cookies, but people will love them and love you for them -- like fake marriage proposal love you.

In case you didn't know... and I totally didn't... today, December 4th is National Cookie Day.

I'm the queen of cookies in my family, so I suppose this is a reminder to start baking for the holidays soon. Any of you cookie bakers out there who want to share recipes, please do. I'm all for making something I've never made before during the holidays because if you completely screw it up, you probably have a go-to recipe you can swap the mistake for... and, if your family drinks enough wine during dinner, they won't even notice the broken or weird ones, just save them for the end of the party.

Here's a new one for you to add to your baking list - I made these up in college when I had no eggs in the house and it was too rainy to go to the store. They are super easy and delicious. Let me know if you try them!

Oatberry Yogurt Cookies 

•  ½ cup vanilla nonfat yogurt
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• ¼ cup unsalted butter, softened
• ¼ cup canola oil
• 1 teaspoon Cinnamon extract
• ½ teaspoon Vanilla Extract
• 1¾ cups all-purpose flour
• ½ cup uncooked, rolled oats
• 1 package of your favorite instant oatmeal (cinnamon roll is a good choice!)
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 1/2 cup frozen blueberries

Heat oven to 375 degrees.
In mixing bowl, beat together yogurt, sugars, butter, oil, cinnamon extract and vanilla. Mix in flour, oats, baking soda and salt until well combined. Gently fold in blueberries.
Drop by rounded tablespoons onto an ungreased cookie sheet 2 inches apart. Bake 16-18 minutes or until cookies begin to brown. Cool 1 minute before transferring to cooling rack. Store in airtight container.
Makes 24 cookies.