3 recipes - 2 for for Oatmeal Cookies + Clafutis

Top one is Wilma's Recipe - a nice chewy cookie
Below is a good bar cookie recipe

VANISHING OATMEAL RAISIN COOKIES

2 sticks margarine 
1/2 cup white sugar
1 cup brown sugar

2 eggs
1 teaspoon vanilla

1 ½ cup all purpose flour

1 teaspoon baking soda

½ teaspoon salt (optional)       

1 teaspoon cinnamon

3 cups Quaker Oatmeal

1 cup raisins (I use golden)

Soften the margarine.  DO NOT USE SPREAD OLEO

Add white sugar and mix thoroughly, then add brown

sugar and beat thoroughly.  Add eggs and beat well.

Combine dry ingredients (not oatmeal) and add.

Stir in oats and raisins.   

Drop cookies on an ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown.

Bake at 350 degrees – do not over bake.

Cool 1 to 2 minutes before removing from the rack.

For a coconut/nut cookie, use this recipe and

omit the raisins.  Add about a cup of coconut 

and ½ to 1 cup of nuts.

OATMEAL BARS

350 in 8x8-in pan
line pan with parchment paper
1/3 c brown sugar
1/4 tsp salt
1/4 tsp ginger
1/4 tsp cinnamon
mix and add
1/2 tsp vanilla
1 1/4 c oatmeal
3/4 c flour (whole wheat if you like)
Stir in 1/3 c melted coconut oil and mix til crumbly
press half in pan
top with 1/2 c cut up fruit - strawberries or blueberries
1 tsp cornstarch
1 t lemon juice
1 T sugar
add rest of crumbled mixture on top and pat
bake 40 min til golden

OATMEAL CLAFOUTIS

Mix together
2 1/2 c oatmeal
1/2 c sugar
1 tsp cinnamon
1/2 tsp salt
2 eggs
3 c milk
1 tsp vanilla

8x8 greased pan
let plump for a few hours or overnight
bake 350  - 45-55 min
add cranberries, strawberries coconut and-or nuts

Oatmeal Sugar Cookies (The Forbidden Cookies)

1 1/2 cup margarine 2 cups sugar 2 eggs 8 teaspoons milk 1 teaspoon salt 2 teaspoons vanilla 3 1/2 cups flour 2 1/2 teaspoons baking powder 1 1/2 cups quick oatmeal

PREHEAT oven to 350° F.

Cream margarine, sugar, and eggs together. Then add each additional ingredient. Chill the dough for a minimum of 30 minutes. Roll out and cut in your favorite shapes. Sugar. Bake for 7-10 minutes.

If the dough won't roll well, chill it some more. If it still won't roll well, use more flour on the table, on your hands, and on the rolling pin. More flour is almost always the answer. Do not expect to do this tidily.

Some shapes are better than others for oatmeal sugar cookies. The oatmeal gives the dough texture, so you don't want anything with two many small, intricate cut-outs. On the other hand, moose shapes work quite well. Stars are okay, but stars are always dangerous. The points get crispy much faster than anything else on the sheet. If you're a crispy cookie person, that might be okay for you. I'm a chewy cookie person, myself, so I try to steer clear of stars. Why are they *forbidden*? Because one day, George was walking through the kitchen and stopped to eat yet another one and he said, "These cookies should be outlawed." He has trouble resisting them as do others. And -- it is important to note that they are always better the day after they are baked. They need to mellow.