Summer Bucket List; or, Strawberry Chocolate-Chip Cookies

I've decided to do two things this week: post only recipes involving strawberries (since my friends and I have picked so dang many!), and to make a summer bucket list. 

My bucket list involves:

1. Going to a drive-in movie theatre
2. Tubing with friends
3. Taking a road trip with a killer playlist
4. Picking TONS of berries-- and eating only berries for an entire day with no guilt
5. Saying "yes" to everything for a day (frightening)
6. Saying "no" to everything I don't want to do for a day (empowering)
7. Throwing an old-fashioned pajama party with the girls and staying up all night
8. Hosting a "Tour de Franz" (running back and forth between friends' apartments and mine while sampling boxed wines and wearing mustache tattoos)
9. Buying a new novel, going to a coffee shop, and sitting outside sipping iced americanos while reading an entire book in one fell swoop
10. Go to a music festival and be the first one dancing
11. Putting the strangest things I can think of into cookies and sharing them with you

Fresh strawberries. White, milk, and semisweet chocolate chips. Oats. Get down with your weird self and celebrate summer with these treats and a pitcher of lemonade. The fresh strawberries keep everything supermoist and chewy-- even if you overbake them, like I did.

Oatmeal Strawberry Chocolate Chip Cookies

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
2 1/2 cups uncooked oats
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
1 cup white chocolate chips
1 cup semisweet chocolate chips
1 cup fresh strawberries, chopped

Preheat oven to 325F.

Cream together butter and sugars in a mixer. Add eggs one at a time, followed by vanilla, mixing after each one.

In a separate bowl, combine dry ingredients; add incrementally to wet ingredients. Fold in chocolate chips and strawberries (emphasis on FOLD-- otherwise, your cookies will be pink).

Place by rounded tablespoonfuls onto a greased cookie sheet. Bake 10-15 minutes, until golden brown. Remove, cool on cookie sheet for 1 minute; transfer to a cooling rack.