Apple Oatmeal Cookies

Apple Oatmeal Cookies
By Sharon Chrisman
Preheat oven to 350 degrees
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
3/4 cup softened butter
1 cup brown sugar
1 egg
Mix the above ingredients until smooth. 
Then fold in:
1 cup of diced apples  (You can use any, I use Honeycrisps.  I peel the skins but you can leave them on)
1 1/2 cups Old Fashioned Oats
1/2 cup raisins
Optional - 1/2 cup nuts (any type you want, I prefer none)

Drop by tablespoon on cookie sheet.  Bake 20 minutes.  Cool then store in an airtight container.  Store at room temperature, these will keep for a few weeks (if they last that long!!)  These cookies don't spread that much and they stay in a lump.  Enjoy!!

Cinnamon Drizzle cookies

Alice Hager and her friend Danielle during their "cookiepalooza."

Cinnamon Drizzle cookies

By Alice Hager

3/4 cup (1-1/2 sticks) butter or margarine, softened

1 cup packed light brown sugar

1/4 cup light corn syrup

1 egg

1-2/3 cups (10 oz. pkg) Hershey's Cinnamon Chips, divided

2-1/2 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 cup finely ground pecans

Beat butter and brown sugar in large bowl until fluffy.  Add corn syrup and egg, mix well.  Place cinnamon chips in microwave safe bowl.  Microwave on HIGH (100%) for 1 minute; stir.  If necessary, microwave on high an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.  Stir into butter mixture.  Stir together flour, baking soda and salt, add to cinnamon chips mixture, beating just until blended. 

Cover; refrigerate dough about 1 hour or until firm enough to handle.  Heat oven to 350 degrees F.  Shape dough into 1-inch balls; roll in nuts, lightly pressing nuts into dough.  Place on ungreased cookie sheet.  Bake 8 to 10 minutes or until golden around edges.  Cool slightly; remove from cookie sheet to wire rack.  Cool completely.

Drizzle with Cinnamon Chip Drizzle. 

Cinnamon Chip Drizzle:

Place remaining 2/3 cup cinnamon chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl or freezer zip-lock bag.  Microwave on HIGH (100%) for 1 minute; stir until chips are melted and mixture is smooth.  If using zip-lock bag, snip off a small corner and drizzle on cooled cookies.

(Makes about 5 dozen cookies)

Cinnamon Drizzle Cookies

Chocolate Chip and Oatmeal Cookies

Chocolate Chip and Oatmeal Cookies
By Ilena Di Toro

Recipe can be halved

2 cups butter
2 cups sugar
4 cups flour 4 cups blended oatmeal* 1 tsp salt 1 tbsp baking soda 24 oz chocolate chips 1 8 oz chocolate bar (chopped) 2 cups chopped nuts (optional)
2 tsp baking powder
1 tbsp. vanilla extract

Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, chocolate bar and nuts. Roll into balls** and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes approximately 100 cookies. 

* measure oatmeal and blend in a blender to a fine powder

** wet hands with water or cooking oil to make dough balls smooth

Helpful hint:  Mix the dry ingredients first (i.e. flour, sugar) then add the eggs, butter and vanilla extract