Marvelous Recipes

These classic cookies are loaded with oats and raisins and they are so quick and easy to make. Taste wonderful with a cold glass of milk or, my favorite, a hot cup of coffee!

1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup firmly packed light brown sugar
3/4 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1-1/2 cups rolled or quick-cooking oats
1 cup raisins

1. Preheat oven to 350 degrees F. Grease 3 baking sheets. In a medium bowl, combine the flour, baking powder and salt.

2. In a large bowl, beat the brown sugar and butter on high speed of mixer until light and fluffy. Beat in the eggs and vanilla until smooth.

3. With a wooden spoon, gradually stir in the flour mixture until thoroughly combined; stir in the oats and raisins until blended.

4. Drop the dough by rounded teaspoonfuls 1-1/2-inches apart on prepared baking sheets; flatten slightly with a fork. Bake until golden brown, about 12 minutes. Cool on baking sheets for 2 minutes; transfer to wire racks to cool completely. Makes 32 cookies.

Emily

These wonderfully rich tasting oatmeal cookie bars are sure to disappear in a flash!

BASE:
1 cup quick-cooking oatmeal
1/4 cup boiling water
1/2 cup butter
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar
1 cup firmly packed brown sugar
2 large eggs

TOPPING:
1/3 cup butter
1/2 cup firmly packed brown sugar
1/4 cup milk
1 cup shredded coconut
1 cup chopped pecans

1. In a large bowl, combine the oatmeal, water and butter; let sit until butter is melted.

2. In a separate bowl, combine the flour, baking soda, cinnamon and nutmeg; set aside.

3. Add the sugar, brown sugar and eggs to the oatmeal mixture; blend well. Add the flour mixture a little at a time mixing well after each addition.

4. Spread mixture into bottom of a well greased 9×13-inch baking pan. Bake at 350 degrees F. for 45 minutes.

5. In a small heavy saucepan over medium heat, melt the butter; stir in the brown sugar and milk until blended. Remove from the heat and add the coconut and pecans. Spread over top of cooked base. Allow to cool before cutting. Makes 24 bars.

Emily

Yummy goodness in every bite of these big cookies chock-full of wholesome oats and luscious chocolate chips!

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups old-fashioned oats
1 (12 ounce) package semisweet chocolate chips

1. In a large bowl, cream the butter and both sugars until light and fluffy. Beat in the egg and vanilla extract.

2. In a small bowl, combine the flour, baking soda, baking powder and salt; add to the creamed mixture and mix well. Stir in the oats and chocolate chips.

3. Drop by rounded tablespoonfuls 2-inches apart onto ungreased baking sheets. Bake at 350 degrees F. for 10 to 12 minutes or until golden brown. Cool on wire racks. Makes 4 dozen.

Emily

A hearty, wholesome and delicious  breakfast to start your busy day!

4 cups milk
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 tablespoon butter or margarine
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups old-fashioned oats
2 cups peeled, chopped apples
1 cup chopped walnuts
1 cup raisins

Heat the milk, brown sugar, granulated sugar, butter, salt, cinnamon and nutmeg in a large saucepan over medium-high heat. Do not boil.

Gently stir in the remaining ingredients. Spoon into a greased 2-quart baking dish. Cover and bake at 350 degrees F for 45 minutes. Makes 6 to 8 servings.

Emily

My little ones really enjoy these hearty pancakes hot off the griddle for breakfast. They usually ask for seconds!

1 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
2 cups buttermilk
2 tablespoons canola or vegetable oil
1-1/4 teaspoon vanilla extract

Combine the first seven ingredients in a large bowl. In a small bowl, combine the egg, buttermilk*, oil and vanilla. Stir the egg mixture into the dry ingredients just until moistened.

Spray griddle with cooking spray. When hot, drop batter by 1/4 cupfuls onto griddle. Turn the pancakes when bubbles form on the top. Cook until the second side is golden brown. Serve with maple syrup and butter, if desired. Makes 4 servings.

*If you don’t have buttermilk on hand, just put 1-1/2 tablespoons of vinegar in a measuring cup and add milk to equal 2 cups, as a substitute.

Emily

Serve your family a batch of these incredibly good cookies and watch how quickly they disappear!

3/4 cup butter or margarine, softened
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 large egg
1/4 cup water
1-1/4 teaspoons vanilla extract
3 cups oats, uncooked (quick cook or old fashioned)
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda

1. In a large bowl, beat together the butter or margarine, brown sugar, granulated sugar, egg, water and vanilla.

2. In a separate small bowl, combine the oats, all-purpose flour, salt and baking soda; blend well. Gradually add dry ingredients to butter mixture, blending well after each addition. Drop by rounded teaspoonfuls onto ungreased cookie sheet.

3. Bake at 350 degrees F for 12 to 15 minutes or until light golden brown.* Cool on cookie sheet 1 minute; transfer to wire rack and cool completely. Yields about 5 dozen cookies. Store tightly sealed at room temperature.

* DO NOT over bake or cookies will become dry and hard.

Emily