Parmesan-cream cheese pinwheels

2 8oz tubs crescent rolls
1 8oz package light cream cheese
1/2 cup shredded parmesan cheese
1 1/2 tsp Italian seasoning
dash of garlic salt

Preheat oven to 375 degrees.

Mix together cream cheese, parmesan cheese, Italian seasoning and garlic salt.
Roll out crescent rolls. Put two triangles together to form a rectangle, and spread some of the cheese mixture evenly over it, covering the whole rectangle. Roll up starting at shorter side of the rectangle. Cut into 4 pieces, lay pieces on lightly greased cookie sheet. Repeat with remaining crescent rolls and cream cheese mixture. Bake in preheated oven for 12-15 minutes, or until golden - don't over bake. Cool on wire rack.

White chocolate chip oatmeal cookies

3/4 cup sugar
1/4 cup packed brown sugar
1/2 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup all-purpose flour
1 1/2 cups quick-cooking oats

1 cup white chocolate chips

Preheat oven to 375°F.
In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together. Add in egg and vanilla extract and mix until combined. Add the cinnamon, baking soda, salt and flour and mix well. Fold in the oatmeal and white chocolate chips- making sure that all ingredients are uniformly distributed.

Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden. Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.