I know, it’s been like an eternity since I posted anything on here. Do me a favor, and don’t look back at the last post to see just how long it’s been. Life got crazy busy, with plenty of good things, and sadly, this is one of the things that suffered.

What better reason to re-enter the blog world than with a pumpkin recipe in October? I came across a pumpkin chocolate chip cookie recipe while browsing the endless pumpkin recipes on Pinterest awhile back. It claimed to be a soft but chewier cookie than most of the cake-like pumpkin cookies out there. I pinned it right away and knew it would be at the top of my fall baking to-do list.

I followed the original recipe, that you can find on Tessa’s blog, Handle the Heat, right here. I only made one little tweak along the way. I replaced all the ground cinnamon, ginger, and clove spices with doTERRA essential oils. I made a double batch of the recipe, using 1 drop of Clove Bud, 2 drops of Ginger, and 4 drops of Cinnamon Bark.

Our family jumped into the world of essential oils a little over a year ago, as a way to cut back on some of the synthetic products we were using in our house, and they’ve quickly found their way into every nook and cranny of our lives, even what we eat. I love that these oils are so safe that we can ingest them. I can’t say the same about all brands of essential oils. Do your research first!

I highly recommend that you make these cookies and even better if you can make them with these oils! If you want to know anymore about other uses for essential oils, I’d love to share, but didn’t want to bore everyone here for a cookie recipe with that. You can find me on Instagram at @oilsallthetime or on Facebook at Oils All The Time to learn more about them or get in touch with me about how to order some of your own oils to use in your home.

love and butter,
amy