Caramel Pumpkin Oatmeal Squares

  

 Here's an easy dessert that is perfect for all your little ghouls and goblins. Firstly, it's what I call a "picky uppy" dessert, which means you can just grab it and go. And secondly, the recipe uses one of my favorite techniques: one dough is used for the bottom crust as well as the topping! That just makes things so much easier. And they're delicious! Sort of like a cross between a pumpkin square and an oatmeal cookie. It comes together pretty easily too. 

Definitely keep this recipe readily available the next time you're feeling like a picky uppy pumpkin treat!

 

2 c. flour

2 c. old fashioned oats

1 1/2 c firmly packed light brown sugar

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

3/4 tsp ground ginger

1/4 tsp nutmeg

1 cup (2 stick) butter, melted

1 cup canned pumpkin

1 tsp vanilla extract

7 oz (1/2 of 14-ounce package) caramels, unwrapped

2 tbs milk 

 

 

Preheat oven to 350°F. 

Mix flour, oats, sugar, baking soda, salt and spices in large bowl. Add butter; stir until mixture is well blended and forms coarse crumbs. Reserve 1/2 (about 2 1/4 cups) for the topping. Add pumpkin and vanilla to remaining mixture in bowl; stir until well blended. Press evenly into bottom of greased foil-lined 13x9-inch baking pan. Set aside.

Microwave caramels and milk in medium microwavable bowl on HIGH 2 to 3 minutes or until caramels are completely melted, stirring after every minute. Let stand 1 minute. Pour over pumpkin mixture in pan, spreading to within 1/2-inch of edges. Sprinkle with reserved crumb mixture.

Bake 30 to 35 minutes or until light golden brown. Cool in pan on wire rack. Lift from pan. Cut into bars.

Tips:

This recipe is from McCormick. Ya know, the spice people. And I'm sure they're very excited to have you use cinnamon, ginger, and nutmeg. But I like to just use a tbs of pumpkin pie spice blend. It's just easier. Usually I make my own, which also includes allspice, but you can also buy it already blended. And I always add more than the recipe says. But you do you! 

Old Fashioned Oatmeal Raisin Muffins

  Ok here's a quick and easy one for you. It's so simple, you don't even need a mixer! You just stir it all together and you're ready to go! I made them for my sister, Patty, as she was planning to host a big party. When I asked her if she needed anything, she said "I wouldn't be mad if you threw something together for the kitchen crew, maybe something easy and quick to go with coffee", so this is what I made! It's from Apriljharris.com, adapted from her mom's recipe, and it's perfect! It's just exactly what you want in an oatmeal raisin muffin. Perfect with a cup of coffee or tea, you could add a little glaze to it if you'd like to sweeten things up a bit. It's also the perfect thing to whip up on a cold day, just to warm up the whole house with the heavenly aroma of cinnamon and nutmeg.
If you like oatmeal raisin cookies, then you'll LOVE these muffins!



1 cup all purpose flour
1 cup rolled oats
1/2 cup packed light brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 large egg, beaten
1 cup buttermilk
1 tsp vanilla extract
1/2 cup mild olive oil (not extra virgin)
1 cup juicy raisins or sultanas


 Preheat the oven to 375°F. Line a 12 cup muffin pan with paper baking cups.
In a large bowl, mix together the flour, oats, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. In a medium bowl, mix together the egg, buttermilk, vanilla, and oil. Pour the wet ingredients into the dry ingredients and stir just until mixed. Gently stir in the raisins or sultanas. Scoop the batter into muffin cups. Bake for 15 to 20 minutes or until a skewer inserted into the center of a muffin comes out clean. Cool in the tray for 5 minutes before transferring to a wire rack.



Tips:
I doubled the recipe, because more is more!
For extra plump juicy raisins, I soaked mine in apple cider for a few minutes before adding them to the batter. Just place them in a small bowl, pour enough cider to cover, microwave them for a minute or two, then drain them well before adding to the batter. I also gave them a quick toss in a tbs of flour. Perfect plump juicy raisins!!
 Oh, also, I used regular vegetable oil because I didn't have any olive oil on hand, just sayin'!
To make homemade buttermilk, add a tbs of lemon juice or vinegar to a 1-cup measure. Add milk to fill. Microwave it for about a minute. The milk will immediately curdle, which is exactly what you want. Works perfectly in any baking recipe calling for buttermilk!

Soft-Baked Pumpkin Oatmeal Cookies

 Ok, so, if you've been reading my blog for a while, you know that I try to stay with the seasons. Every month's recipes usually have a theme, or are geared toward a forthcoming holiday. In other words, I probably wouldn't post a recipe for a big pot of hot soup in the blistering heat of summer, and I don't think I would post something with fresh summer berries around Christmas time, so forth.
 For this recipe, though, I couldn't decide in which category it should be! October is when I always post pumpkin recipes, and December is when I always post cookie recipes... What to do?
 So, I figured I'd post it for pumpkin month, and now you have the option of trying them in either season! Or both! Did you ever realize this much thought goes into a simple blog post? Well, now you know. Yes, I may or may not be overthinking these things, but what can I say.. this is how I usually roll.
 So let's talk about this cookie recipe, shall we?
They're REALLY easy to make, and they were just the thing when I had a little bit of free time and felt like baking something warm and homey. Once again, I turned to one of my favorite baking blogs, Sally's Baking Addiction, and once again, I was thrilled with the final product. These cookies are chewy like a soft baked cookie should be, but they're not cakey, like other pumpkin cookies. They're perfect for your Halloween bash, and just as perfect for your Christmas cookie swap! Why not bake a double batch now, and then freeze one for the holidays?? How perfect is that??
Hope you like 'em!



2 cups + 1 tbs all-purpose flour
1 tsp baking soda
1 tbs ground cinnamon
1 heaping tsp pumpkin pie spice
1/2 tsp salt
1 1/2 cups old-fashioned rolled oats
1 cup (2 sticks) unsalted butter, melted
1/4 cup dark molasses
3/4 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 egg yolk
3/4 cup pumpkin puree
1 tsp pure vanilla extract
1 and 1/2 cups total add-ins (chocolate chips, dried cranberries, pumpkin seeds, pecans, white chocolate, or a combination)


 Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
In a large bowl, toss the flour, baking soda, cinnamon, pumpkin pie spice, and salt together. Fold in the oats. Set aside.
Melt the butter in the microwave in a medium size bowl. Whisk in the molasses, brown sugar, and granulated sugar. Once combined, whisk in the egg. Add the pumpkin and vanilla and whisk until thick and combined completely. Pour into dry ingredients and gently mix. The dough will be very thick, heavy, and sticky. Keep mixing until just combined, no more. Fold in your add-ins.
Scoop cookie dough onto prepared baking sheets. About 2 or 3 Tablespoons of dough per cookie. Slightly flatten to help the cookies spread in the oven. Do not flatten completely. See my photo above for a visual. If desired, press a few of your add-ins onto the top of the cookie dough balls for looks. Bake the cookies for 13-15 minutes until very lightly browned on the edges, and still appearing soft in the centers. Allow the cookies to cool completely on the baking sheets.

SBA Tips:
The cookies' flavor is best on day 2. Cookies remain fresh and soft stored in an airtight container for 10 days. Cookies freeze well up to 3 months. Thaw overnight in the refrigerator.



Joey's Tips:
Be sure to measure everything accurately. The required amount of flour is 2 cups plus 1 tbs, so, clearly that indicates that a lot of testing went into developing this recipe, and that THIS was the exact amount needed. I can appreciate that!
The original recipe says that it makes 15-18 large cookies, but I didn't want my cookies to be so large, so I just used a regular cookie scoop for them. I wound up with about 3-4 dozen regular sized cookies. They still baked for about the same time, about 14 minutes. I also didn't cool them completely on the tray. Just let them cool for a few minutes, and then lifted them from parchment to cooling rack, just as I usually do when baking cookies!
I added craisins to mine, but feel free to add anything you like!
Oh, one other thing... whenever I'm baking cookies, I like to just bake one tray at a time. I know it takes longer, but I just can't be bothered with rotating or switching the trays halfway through the baking. And one tray always seems to bake darker than the other. So unless I'm being a cookie factory at Christmas time, it really doesn't take too long to just do one at a time.

Banana Oatmeal Muffins

 Lately I've been in the mood for something banana. In cakes, breads, cupcakes, or even ice cream, I've always loved bananas, especially when they get to that perfectly delicious sweet spot where their peels are covered with little brown freckles. Before that, they're not as sweet, and after that, they go south rather quickly.
  I recently had a bunch of bananas that were just on the verge of going south, and I happened to find this recipe on a blog called Wellplated.com.  I figured, "ok, looks pretty simple, lets go for it!" They took no time at all, and boom, here I am with some deliciously moist banana muffins! Perfect! You just blitz everything together in a blender, pour it into your muffin tins, and then pop 'em in the oven. SO EASY! And they're pretty darn healthy too! (If you're one who has gluten restrictions in his diet, then this one is for you!) And the honey adds just the perfect amount of sweetness. I added mini chocolate chips, but add whatever mix-ins you like. Dried fruit, chopped nuts, it will all work!
 Better keep this one handy. I'm sure you'll be coming back to it again and again!


2 cups oats (quick cooking or old fashioned)
2 large very ripe bananas
2 large eggs
1 cup plain Greek yogurt
2 to 3 tbs honey (depending on how sweet you like it)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp pure vanilla extract
1/8 tsp kosher salt
Up to 1/2 cup mix-ins: chocolate chips (mini or regular), chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen and rinsed)


 Preheat the oven to 400º F.
Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly grease them as well. Set aside.
 Place the all ingredients but the mix-ins in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely, about 3 minutes. By hand, stir in the mix-ins. If the batter is warm from the appliance’s motor, the chocolate chips may melt and swirl as they are stirred. If this bothers you, let the batter cool for 10 minutes before adding them.
 Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top. Sprinkle with additional chocolate chips or nuts as desired. Bake for 15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. They will deflate but still taste delicious. 

Tips:
Next time I make this, instead of throwing everything in at once, I think I'll blend the bananas, eggs, honey, yogurt, and vanilla first,  and then I'll add everything else. It might make the blending process a little easier for the blender!
This recipe says that it makes 12 muffins, but for some reason, my batch made 18, leaving me with 6 empty muffin wells in a second muffin tin. (I suppose I'll fill them a little more next time!) If it should ever happen that you're baking an incomplete muffin tin, always be sure to fill the rest of the muffin wells with water. This keeps the pan at an even heat so that everything bakes evenly, plus it keeps your pan from burning. Clever, huh?
 Wrap any leftovers tightly in plastic and freeze for up to 2 months!

Oatmeal Raisin Cookie Cupcakes

 Every summer, my fabulous friends Ginna and Charlie throw a wonderful party. It's a summer event that I look forward to every year! And, of course, I always like to bring something delicious and freshly baked. Quite often, I'll bake cookies and I make sure to time it so that I'm pulling them from the oven just as I'm walking out the door, and then they're still warm when I arrive at the party. Everyone LOVES warm cookies right out of the oven!
 This year, though, I decided that I didn't want to make the Vanishing Oatmeal Cookies that I usually make. Ginna loves oatmeal raisin cookies, yes, but I wanted to do something slightly different. So then I thought, "I wonder if I can find a a cupcake recipe that would be similar." So I did some googling, and lo and behold, here it is. You just gotta love Martha Stewart for coming up with a recipe for a cupcake that tastes just like an oatmeal raisin cookie. Perfect! I made them for the party and they were a big hit!! Martha didn't include the glaze, but I figured they needed to be jazzed up a little. I mean, they were for a party, after all.
 So, here's the thing.. I've listed the recipe below, just as Martha Stewart listed it, but be sure to read my tips following the recipe. The recipe is pretty easy, but I've included a few thoughts to go along with it! Hope you like 'em! And thanx again to Ginna and Charlie for another great party! Can't wait until he next one!

3 3/4 cups old-fashioned rolled oats

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2/3 cup oat bran

2 teaspoons ground cinnamon

1 1/2 cups (3 sticks) unsalted butter, softened

1 cup granulated sugar

1 cup packed light-brown sugar

4 large eggs

2 teaspoons pure vanilla extract

1 cup sour cream

1 1/2 cups raisins

1 cup sweetened flaked coconut 

 

 Preheat oven to 375 degrees F. 

 Line 3 standard 12-cup muffin tins with paper liners; set aside. Whisk 2 cups oats, the flour, baking powder, baking soda, salt, bran, and cinnamon in a medium bowl; set aside. 

 Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined. Mix in sour cream. Stir in raisins with a rubber spatula. 

 Transfer 2 3/4 cups batter to a small bowl, and stir in remaining 1 3/4 cups oats and the coconut; set aside. Spoon 2 1/2 tablespoons plain batter into each prepared muffin cup; top with 1 1/2 tablespoons oat coconut batter. Bake until golden and a cake tester inserted into centers comes out clean, 18 to 20 minutes. Transfer to wire racks; let cool completely. 

 

 

Tips:

 So, my first thought is that it says to line 3 muffin tins with papers, but the recipe only makes about 2 1/2 dozen. So, don't think your amounts are off. Just know that you won't be filling up that last tin all the way.  

 Second, I don't understand the point of having two different batters. For one thing, I didn't come out even. I measured everything to the letter, and I still came out with extra coconut batter leftover. It seems to me that you could just mix the coconut and the extra oats right into the whole batch and bake them. I'm sure Martha must have had a reason for putting the coconut batter just on the top portion of each cupcake, but I'm not seeing it. I think, next time, I'm gonna test the theory of just mixing the coconut right into the whole batch and seeing how it goes. And a little side note.. I couldn't find oat bran at the grocery store, so I used wheat bran instead, and they turned out perfectly.

 And finally, for the glaze, I just mixed powdered sugar with a few drops of vanilla extract and enough water to make it the right drizzling consistency. Be sure to add it literally just a few drops at a time. A little liquid goes a long way when you're making a glaze with powdered sugar. Then just drizzle the glaze over the top in one direction, then go back again and drizzle it in another direction to make a pretty cross hatch design. 

Oh, just one more thing...When you serve them.... everyone will constantly refer to them as muffins. But no. They're definitely cupcakes. LOL Just sayin'!

 

 

Crock Pot Apple Cinnamon Oatmeal

 I saw this recipe on Facebook and decided to give it a try. I have to say, though, that I was a little skeptical as I was preparing it, because sometimes the recipes that people post of FB or Pinterest aren't all they're cracked up to be. But let me just tell you.... This one absolutely IS! I LOVED it! It was SO easy, and it was delicious and hearty and comforting and filled with all kinds of "start your day with a good breakfast". This is the perfect do ahead recipe for the family that has a hectic start every morning, trying to get everyone fed and out of the house on time for work or school. You just throw it together the night before, and breakfast is ready in the morning! Perfect, right? I'm not sure where the recipe originated, but it's definitely a keeper!

Nonstick spray
2 apples, peeled, cored, sliced
1/3 cup brown sugar
1 tsp cinnamon
2 cups oatmeal
4 cups water

Spray the inside of your crock pot with nonstick spray. Place the apple slices, brown sugar and cinnamon in the bottom. Pour the oatmeal and water on top. Do not stir. Cook on low overnight for 8-9 hours. It's just as simple as that!

Tips:
 Be sure to spray your crock pot with nonstick spray before you make this. It makes for a MUCH better time of cleaning it afterwards.
 If you have a larger crowd to feed, I bet you could double or triple this recipe (if you have a large crock pot). I've never tried it, though, so this is just a guess. I'll have to give it a try.
I'm also wondering if this would work with peaches. I'll have to give that one a try too!!
 I topped mine with a few pecans, just to give a little crunch. You could also try a few walnuts or just a little granola. Next time I think I'll add a little freshness by topping it with a few fresh berries.
Love it!

Fruit and Nut Oatmeal Topper

  Here's another quick recipe for my college friends who live in a dorm. It's perfect for a quick breakfast if you overslept and you don't have time to grab breakfast before class. It's also really cheap and ready in a snap. The only kitchen equipment you'll need (besides a microwave) is a knife, 2 bowls and a spoon. Easy, right? It's definitely a much more healthy breakfast option than the usual junk food and it tastes about a MILLION times better than cold leftover pizza. It's the perfect fuel to fill you up and give you a great start for a long day of classes. Try it!

1 large apple, peeled and sliced
a handful of raisins or other dried fruit

a handful of pecans or any other kind of nuts
a tiny drizzle of water
a sprinkle of cinnamon, nutmeg, or pumpkin pie spice
a sprinkle of sugar (optional)
Instant oatmeal (individual serving, any flavor)

 In a small bowl, combine raisins, apple, nuts, and water. Sprinkle with cinnamon and sugar and microwave three minutes. Cooking time may vary. Fruit must be cooked soft, but not mushy. Cook in 30 second intervals until the right texture is achieved. Prepare oatmeal according to package directions. Top with fruit and nut mixture.

Tips: 
Substitute any fruits or nuts you like! (And no, I'm not talking about your friends.)
Obviously, the amounts are to suit your taste. If you like a lot of something, add a lot! Just throw in a handful of this and a handful of that, as much as you like! 
You can take a quick shortcut and use a handful of granola instead of the fruits and nuts.
Btw, this topping goes GREAT with a big scoop of vanilla ice cream. Kind of reminds me of a warm apple pie...Just sayin!

Joey's Cowboy Squares

 My family recently got together to clean out my Dad's basement. It was quite a big job, so it was all hands on deck! And of course, if you know my family, you know there was a huge spread of food. As my Mom would say, "Feed the workers and you'll get the job done." Even though I wasn't able to lend a hand to the effort, I was still sure to contribute some baked goodies. When I asked my sister, Cathy, what I should bake, she said that "a little picky uppy thing' would be great. (I think that's a technical term, btw) At first I was gonna just do a simple brownie, but I decided to try something new instead. As I often do, I surveyed the contents of my pantry to see what sort of ingredients I had to work with, and then found a recipe to go with it. And this is the result! From what I hear, they were a big hit, especially with my niece, Kelli. Glad you liked them, Kel!
Oh, and if you're wondering why they're called Cowboy Squares....
This is a "baked in a pan" version of Cowboy Cookies, which are chocolate and oatmeal, and sometimes have chopped nuts and coconut, and even raisins. I'm not sure what they have to do with Cowboys other than the fact that a hard-working Cowboy might like something that is a little heartier for a snack. Makes sense, right? We'll go with it. And can I just tell you how heavenly they smell while they're baking? It's all about the cinnamon! Actually, you don't usually see cinnamon as one of the ingredients, but for me, cinnamon and oatmeal go hand in hand, so why not??? They're the perfect snack to have "long about noon, when your appetite's pokin' at ya... pokin' at ya..." LOL
Try 'em!
 
1 1/2 cup flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 cup butter, softened 

1 cup sugar 

1 cup brown sugar
1 tsp. vanilla

2 eggs

2 cups oatmeal 

1 cup chocolate chips 

1/2 cup chopped pecans (optional)

1/2 cup shredded coconut (optional)

2 tbs sugar

2 tsp cinnamon

Heat oven to 350F.
Sift together flour, baking soda, salt, and 1 tsp cinnamon. Set aside. In another bowl, mix butter, sugars, and vanilla. Beat in eggs. Add flour mixture and blend. Stir in oatmeal (and nuts and/or coconut, if using). Place dough in fridge for about 1/2 hour, just so it firms up a little.*
Press half of dough into greased and floured 13x9x2 inch pan.
Sprinkle evenly with chocolate chips. Crumble remaining dough over the chips. In a small bowl, stir together 2 tsp cinnamon and sugar. Sprinkle over the top. Bake 25-30 minutes or until lightly brown. Let it cool slightly, but not necessarily completely before cutting into squares. Serve them when they're still slightly warm with an ice cold glass of milk. YUM!

Tips:
*The recipe says to chill the dough before pressing it into the pan, but you really don't have to. It just makes it a little easier to work with, that's all. If you're pressed for time, just skip that step, and moisten your impeccably clean hands with a little water. Or spray your hands with a little vegetable oil spray. It'll keep the dough from sticking to your hands while you work.
 -I left out the pecans and the coconut, just because I was making them for my family, and I know there are some who don't like them. But normally I would DEFINITELY have added them. Just sayin!
-I was a little heavy handed when I was measuring the brown sugar, just because it makes them so nice and chewy. It's one of those little things I do that makes people say "how come it always tastes better when YOU make it?" hee hee

Oatmeal Toffee Chip Cookies

 My niece, Kristin, recently had a jewelry party and she invited me to stop by for a drink and a nosh. Frankly, I had no plans of buying any jewelry, (which she knew when she invited me) but a party is a party, right? The more the merrier! So, I was happy to stop by. She had a tasteful variety of hors d'oeuvres, some sweet, some savory, and ALL so delicious, especially these cookies!
 They're so buttery and chewy! As soon as I took a bite, I knew I wanted the recipe. She told me she got the recipe from iVillage.com, only she made a slight change. When she made them, she used whole wheat flour instead of all purpose flour, which worked absolutely perfectly.  I'm sure yours will turn out perfectly as well, regardless of which type of flour you choose. Oh!  Here's an idea.... Make a double batch of dough, roll them into balls, and store them in the freezer for up to three months. Then whenever you want some home baked cookies, just bake up a tray or two!  Wait, actually, I think you should bake up a batch, like, right now!
Thanx Kristin!

1 cup unbleached all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 lb (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar packed
1 large egg
1 tsp vanilla extract
1 cup oatmeal, uncooked (not quick oats)
1/2 cup (about 3 oz) toffee crunch candy, such as Heath Bar or Skor

1. Position 2 oven racks in the middle and upper third of the oven. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

2. Sift the flour, baking soda, salt, and cinnamon together. Set aside. Put the butter, granulated sugar, and brown sugar in the large bowl of an electric mixer and beat on medium speed for about 1 minute, or until the mixture is smooth. Add the egg and vanilla and mix on low speed until they are blended thoroughly, about 15 seconds. Stop the mixer and scrape the bowl during this time. Decrease the speed to low and add the flour mixture and oatmeal. Stir in the crushed toffee. Using 2 tablespoons of dough for each cookie, roll the dough between the palms of your hands to form 1 1/2-inch balls. Place the cookie balls about 2 inches apart on the prepared baking sheets.

3. Bake the cookies until golden brown, 12 to 13 minutes. After 7 minutes of baking, reverse the baking sheets front to back and top to bottom to ensure even browning. Watch the cookies carefully as they near the end of their baking time.

4. Cool the cookies on the baking sheets for 5 minutes. Transfer the cookies to 2 wire racks to cool completely. Makes about sixteen 3-inch cookies.
 

 Notes: Lining the baking sheets with parchment paper will prevent the melted toffee from sticking to the baking sheet. The bottoms of these sweet cookies can burn easily, so watch the cookies carefully at the end of their baking time. To crush the toffee, leave it in its paper wrapper and crush it with the flat side of a meat pounder. Unwrap the toffee and break up any pieces larger than 1/2 inch.

To Freeze: Place the bottoms of 2 cookies together and wrap them in plastic wrap. Put the wrapped cookies in a metal or plastic freezer container and cover tightly. Label with date and contents. Freeze up to 3 months. To serve, remove as many cookies from the freezer as needed and defrost the wrapped cookies at room temperature. Serve within 3 days.

Vanishing Oatmeal Raisin Cookies

There's nothing better than home made cookies, served warm right out of the oven. I don't know of anyone who doesn't absolutely LOVE them. I always like to time them so that I'm walking out the door minutes after I take them out of the oven, and then I cover them with a clean dish towel to keep them warm. When I arrive at a party with a tray of cookies, everyone always says "OH! they're still warm!!!". How divine is that? Sometimes I'll even whip up a batch and bring them to the Ritz if some of my friends are opening a show. It's just my way of saying "Have a great show! And just maybe it helps to calm some opening night jitters. Isn't it amazing how something as simple as a warm cookie can have such an effect?
Quick true story....a few years ago, when I was selling my condo, I always made sure I had some cookies baking whenever a potential buyer came over for a walk through. As soon as they'd walk in, they'd smell the cookies baking and feel right at home. Clever, huh? And guess what, it worked liked a charm! My condo sold in just over 2 weeks! So keep that in mind the next time you go to sell a house!
This was the recipe I used. It's definitely my go-to recipe for oatmeal cookies. I've tried several other recipes, and this one wins.
You just can't beat 'em!


1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins

Heat oven to 350°F.
In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Tip:
Even though the recipe only calls for a cup of raisins and a teaspoon of cinnamon, I always add more. Remember what my Mom always used to say: "Do you like a lot? add a lot!"

Crackerjack Cookies

This is one of my all time favorite cookie recipes. You might think that the name refers to Crackerjack caramel popcorn, but no. The name comes from an old expression, meaning GREAT. As in, "You're doing a crackerjack job!" My sister, Patty, first brought them to my attention and now they're permanently on my list of favorite cookies. You MUST try them! Like, right now!


1 cup butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 pinch salt
2 cups quick cooking oats
1 1/2 cups flaked coconut
2 cups crisp rice cereal


Preheat oven to 350F.
In a medium bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, baking soda, baking powder and salt, stir into the creamed mixture. Gently stir in the oatmeal, coconut, and rice cereal.
Drop by rounded teaspoonfuls onto parchment lined baking sheet. Bake for 10 to 12 minutes. Remove from cookie sheets to cool on wire racks.

Tips:
It seems to me that you either love coconut or you're not a fan at all. For me, this recipe needs the coconut, so I wouldn't omit it. My friend, Michael, is not a fan of coconut and LOVED these cookies. So give them a try!
Oh, and for those of you who've asked about adding chocolate chips, I wouldn't. Yes, you certainly can, but I find that they overpower the rest of the flavors.

White Chocolate Raspberry Oatmeal Squares

I found this recipe online when I was looking for something raspberry to make for Trish and the Project Runway gang. I changed it slightly and also added white chocolate chips to it. What's not to love, right? Not only was it a big hit with Trish, but it's now Josh's most favorite "Joey dessert".
I'm so glad you like them, Joshua!!! They're very easy to make too!
Try 'em!

1 c. butter -- room temperature
1 c. light brown sugar
2 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
2 c. rolled oats
1 small jar seedless raspberry jam
1 c. white chocolate chips

Preheat the oven to 350 degrees.
Butter a 9x13" pan, set aside. Mix all ingredients together except the white chocolate chips and jam. Press 1/2 of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4" of the edge. Sprinkle white chocolate chips over jam. Crumble the remaining crumb mixture over the top and lightly press it into the jam. Bake 35 to 40 minutes or until lightly golden around the edges. Allow to cool on a wire rack before cutting into squares.

Tips:
-An easy way to spread the first layer of dough is to crumble the dough into small clumps across the buttered pan. Then use your hands to press the clumps of dough together to form an even layer.
-Just as I do with brownies, I like to remove the whole batch in one piece and then cut it on a cutting board using a large knife. You'll get a cleaner cut and you won't scratch your baking pan.