4/13/2012 Featured Recipe 13 Apr 12


3/4 c. butter, softened
1/2 c. peanut butter
2 eggs
1/4 c. milk
1 tsp. vanilla
1 c. brown sugar
1 c. sugar
2 c. flour
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1 1/2 c. quick oatmeal
1 c. raisins (optional)

Mix wet ingredients and dry ingredients separately, then combine. Drop onto greased cookie sheets by teaspoonfuls. Bake at 350 degrees for 15-20 minutes.


-3/4 c sugar
-1/4 c brown sugar
-1/2 c butter
-1/2 c flax seeds
-1 egg
-1 tsp vanilla
-3/4 c raisins
-1/2 tsp cinnamon
-1/2 tsp baking soda
-1/4 tsp salt
-1 c unbleached all purpose flour
-1 1/2 c rolled oats

Preheat the oven to 375 degrees.
Soften butter and cream with sugar and brown sugar. Add the egg and vanilla to mixture. Mix well.
Add cinnamon, baking soda, salt and flour. Again, mix well. Stir in oats, flax seeds, raisins and currants. Combine well, so everything is evenly distributed.
Grease or cover cookie sheet w/ wax paper. In your hands roll dough into balls, drop onto cookie sheet and flatten them a little.
Cook for about 10 minutes until edges are browned. Once out of the oven, let cookies cool for a few minutes.

– Makes 112 cookies

2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)

Measure the oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.