OATMEAL RASPBERRY BAR COOKIES

 Ingredient


     1/2  cup           Butter -- Room Temperature
     1/2  cup           Light Brown Sugar
   1      cup           Flour
     1/4  teaspoon      Baking Soda
     1/8  teaspoon      Salt
   1      cup           Rolled Oats
     3/4  cup           Seedless Raspberry Jam


Preparation method

Heat the oven to 350øF.  Butter an 8" square pan, set aside.  Mix all ingredients together except the jam.  Press 2 cups of the mixture into the bottom of the prepared pan.  Spread the jam to within 1/4" of the edge.
Sprinkle the remaining crumb mixture over the top and lightly press it into the jam.  Bake 35 to 40 minutes and allow to cool on a wire rack before cutting into 2 x 1-1/2" bars.

Oatmeal Cranberry Cookies

Ingredient

     1/2  pound         unsalted butter*
   1 1/4  cups          brown sugar
     1/2  cup           sugar
   2      large         eggs*
   2      teaspoons     vanilla extract
   2      Tablespoons   milk
   2      cups          rolled oats
   2      cups          all-purpose flour
   1      teaspoon      baking soda
   1      teaspoon      cinnamon
   1      teaspoon      salt
   2      cups          dried cranberries

*You can use equal amounts of applesauce to replace butter. You can also use egg substitute to replace real eggs. I did and cake was great.


Preparation method

Preheat oven to 350 degrees F.

Cream butter and sugars until fluffy. Beat in eggs, vanilla and milk.
In a sparate bowl, combine oates, flour, baking soda, cinnamon and salt.
Add dry ingredients to butter mixture and stir until combined. Stir in cranberries. Divide dough in half, roll into a log about 1.5 inches in diameter. Refrigerate until firm.

Slice logs into cookies about .25 to .5-inch thick and bake on parchment-lined cookie sheets leaving 1.5 inches between cookies.
Bake 12 to 14 minutes or until golden brown. Cool on a wire rack. Amount will depend upon thickness of cookies.

Norwegian spices cookie

Ingredient

   1      cup           & 2 tbsp. sugar
   1      cup           maple syrup
     3/4  cup           water
   1 1/4  cups          butter or margarine
   7 1/2  cups          flour
   1      tablespoon    cloves
   1      tablespoon    cinnamon
   1      tablespoon    pepper
   1 1/2  tablespoons   baking powder



Preparation Method

Melt sugar, syrup, water and butter together.  Let cool.  Add spices and baking powder to flour.  Mix syrupy mixture into flour mixture by hand.
Roll chilled dough into 1 inch balls.  Bake at 350 degrees for 25 minutes.
Yield 18 dozen.

No Bake fudge oatmeal cookies

     Ingredient

   1      stick         margarine
     3/4  cup           Eagle Brand milk
   1      teaspoon      vanilla
   2 3/4  cups          raw oatmeal
   1      cup           nuts and/or coconut
     1/2  cup           cocoa

Preparation method

 In saucepan melt butter, then add sugar, cocoa and Eagle Brand milk.
Bring to a boil.  Add oatmeal, nuts and vanilla flavoring.  Spoon out into waxed paper quickly.

No bake cookie

Ingredients

     1/2  cup           milk
   2      cups          granulated sugar
     1/2  stick         oleo
     2/3  cup           peanut butter
   3      cups          quick rolled oats
   5      tablespoons   cocoa




Preparation method

Boil milk, sugar, and oleo for 1 minute.  Then mix peanut butter, oats, and cocoa.  Mix dry ingredients into liquid well.  Drop by spoonfuls on wax paper.  If desired, add a few nuts and 1 teaspoon vanilla.

Apricot Nectar Cookies

   2 3/4  cups          All-purpose flour
   1      large         Egg
   1      teaspoon      Baking Soda
     1/4  cup           Apricot Nectar
     3/4  cup           White sugar
     1/2  cup           Apricot preserves
     1/4  cup           Dark brown sugar -- packed
     3/4  cup           Dried apricots -- chopped
   1      cup           Salted butter -- softened

1. Preheat oven to 300 degrees F.

 2. In a medium bowl, combine flour and baking soda.  Mix well with a wire wisk and set aside.

 3. In a large bowl, blend sugars with an electric mixer at medium speed.
Add butter and mix to form a grainy paste.  Scrape down sides of bowl. Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth.

 4. Add the flour mixture and apricots, and blend on low just until combined.  Do not overmix.

 5. Drop by rounded tablespoonfuls onto ungreased baking sheets, 1 1/2 inches apart.  Bake for *22* to 24 minutes, or just unil cookies begin to brown at bottom edges.

 6.Remove from oven and let cookies cool on baking sheets for five minutes before transferring to a clool, flat surface with a spatula.