This is my #newtoWHO story.
We then went back to the beginning of the 2005 reboot and watched an episode (or two or three) almost every day. I couldn’t get enough. I loved everything about it. Traveling through space and time. The quirky doctor. His lovely companions. Meeting aliens and historical figures. Great writing. Really amazing stuff all in one show.
I didn’t understand fandom until I started watching Doctor Who. Now I’m obsessed with EVERYTHING related to it. Totally want this skirt. This bookcase is on my list of things to get for our house. My husband and I dressed up as The Doctor and The T.A.R.D.I.S. for Halloween. I am even planning on taking a trip to The Doctor Who Experience with my family in a couple of years. I’m a Doctor Who nerd and proud of it.
Do you wanna come with me? ‘Cause if you do then I should warn you, you’re gonna see all sorts of things. Ghosts from the past; Aliens from the future; the day the Earth died in a ball of flame; It won’t be quiet, it won’t be safe, and it won’t be calm. But I’ll tell you what it will be: the trip of a lifetime. – The Ninth Doctor
- ½ cup rolled oats
- 2 ¼ cups all-purpose flour
- ½ cup cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 1 tablespoon pure vanilla extract
- 2 eggs, room temperature
- 2 cups semi-sweet or bittersweet chocolate chips
- 1 ¼ cups blueberries
- ¼ cup mini chocolate chips (optional)
- Grind oats in a food processor or blender until fine, almost like a powder. In a medium bowl, add oats with flour, cocoa powder, baking soda, and salt. Whisk to combine.
- In another medium bowl, using a stand or hand mixer cream together butter, sugars, and vanilla. Add eggs and mix until smooth. Add dry ingredients to wet ingredients and mix thoroughly to combine. Fold in chocolate chips, blueberries, and mini chocolate chips.
- Chill dough for at least 8 hours or overnight.
- Preheat oven to 350 degrees Fahrenheit.
- Spoon rounded ¼ cup portions onto ungreased cookie sheets. Place scoops about 2 inches apart.
- Bake for 16-18 minutes, rotating pan halfway through.
- Let cookies sit on pan for a minute then using a spatula transfer to a cooling rack.