Oatmeal Raspberry Cookie Bars

1/2 c. packed brown sugar

1 c. flour

1/3 tsp. baking soda

1/8 tsp. salt

1 c. oats

1/2 c. butter, softened

3/4 c. seedless raspberry jam

Directions:

1. Preheat oven to 350 degrees. Grease one 8" square pan and line with greased foil.

2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. 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.

3. Bake for 35-40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

No Bake Chocolate Oat Bars

1 c. butter

1/2 c. packed brown sugar

1 tsp. vanilla

3 c. oats

1 c. semisweet chocolate chips

1/2 c. peanut butter

1. Grease a 9x9" square pan.

2. Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.

3. Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

No Bake Cookies

2 c. sugar

3 T. unsweetened cocoa powder

1/2 c. margarine

1/2 c. milk

1 pinch salt

3 c. oats

1/2 c. peanut butter

1 tsp. vanilla

Directions:

1. In a saucepan bring sugar, cocoa, margarine, milk and salt to a rapid boil for 1 minute.

2. Add oats, peanut butter and vanilla; mix well.

3. Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.

Gingersnaps

2 c. flour

1 Tbsp. ground ginger

2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

3/4 shortening

1 c. white sugar

1 egg

1/4 c. dark molasses

1/3 c. cinnamon sugar

1. Preheat oven to 350 degrees.

2. Mix flour, ginger, baking soda, cinnamon, and salt into a mixing bowl.

3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Mix dry mixture into the shortening mixture; stir to thoroughly blend. Roll balls in cinnamon sugar, and place 2" apart on an ungreased baking sheet.

4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

Oatmeal Cookies

1 c. butter, softened

1 c. white sugar

1 c. packed brown sugar

2 eggs

1 tsp. vanilla

2 c. flour

1 tsp. baking soda

1 tsp. salt

1 1/2 tsp. cinnamon

3 c. oats

1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least on hour.

2. Preheat oven to 375 degrees. Grease cookies sheets. Roll the dough into walnut shaped balls, and place 2" apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.

3. Bake for 8-10 minutes in preheated oven. Allow cookies to coo on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Chocolate Chip Cookies

2 c. flour

1/2 tsp. baking soda

1/2 tsp. salt

3/4 c. unsalted butter, softened

1 c. packed brown sugar

1/2 c. white sugar

1 Tbsp. vanilla

2 eggs

2 c. semisweet chocolate chips

1. Preheat oven to 325 degrees. Grease cookie sheets.

2. Mix flour, baking soda and salt. Set aside.

3. In a medium bowl, cream together the butter, brown sugar, and white sugar until well blended. Beat in the vanilla, eggs until light and creamy. Mix in the dry ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop dough on cookie sheets 3" apart.

4. Bake 8-10 minutes. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Snickerdoodles

1/2 c. butter, softened

1/2 c. shortening

1 1/2 c. white sugar

2 eggs

2 tsp. vanilla

2 3/4 c. flour

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

2 Tbsp. white sugar

2 Tbsp. cinnamon

1. Preheat oven to 400 degrees.

2. Cream together butter, shortening, 1 1/2 c. sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda, and salt. Shape dough by rounded spoonfuls into balls.

2. Mix the 2 Tbsp. sugar and 2 Tbsp. cinnamon. Roll balls of dough in mixture. Place 2" apart on ungreased baking sheets.

3. Bake 8-10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Sugar Cookies

1 1/2 c. butter, softened

2 c. white sugar

4 eggs

1 tsp. vanilla

5 c. flour

2 tsp. baking powder

1 tsp. salt

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. Cover and let chill dough for at least one hour.

2. Preheat oven to 400 degrees. Roll out dough on floured surface 1/4 to 1/2" thick. Cut into shapes with any cookie cutter. Place cookies 1" apart on ungreased cookie sheets.

3. Bake 6-8 minutes in preheated oven. Cool Completely.