Baked Oatmeal

Ingredients:
2 cups uncooked old fashioned oats
1/3 cup packed light brown sugar
2 teaspoons of cinnamon
1/4 teaspoon salt
1/4 cup raisins
2 T dried cranberries
1 teaspoon baking powder
1 1/2 cups milk (ok to use skim)
1/2 cup applesauce
1 1/2 tablespoons butter, melted
1 large egg, beaten
1 teaspoon vanilla

Directions:
1. Preheat oven to 350°.
2. Combine the dry ingredients in a large bowl. Combine the milk, applesauce, butter, egg, and vanilla in a separate bowl. Add milk mixture to oat mixture; stir well.
3. Pour oat mixture into an 8-inch square baking dish coated with cooking spray.
4. Bake for 20 minutes or until golden.
This is an easy recipe to double, so if you are serving a crowd, double and bake in a 9 by 13 pan. Bake for double the time. Serve warm.
If you want to add toppings you can-nuts, fruit, brown sugar, cinnamon, milk, etc.

Cranberry White Chocolate Pecan Oatmeal Cookies

Ingredients:
3/4 cup butter, softened
2/3 cup packed dark brown sugar
2 large eggs
1 tsp vanilla
1 1/2 cups oatmeal
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup dried cranberries
2/3 cup white chocolate chips
3/4 cup coarsely chopped pecans

Directions:
Preheat oven to 375 degrees and line a baking sheet with parchment paper. Combine butter and brown sugar in a mixer on medium speed until creamy. Add eggs one at a time, beating well after each addition, then add vanilla. Add the dry ingredients, beating until just barely combined. Then stir in the cranberries, white chocolate chips, and chopped pecans.
Drop by rounded teasponfuls onto the parchment paper lined cookie sheet and sprinkle the tops with a few leftover cranberries or white chocolate chips if you want.
Bake for exactly 10 minutes. Remove from the oven – cookies will be slightly golden brown around the edges and the middles will look underdone. But trust me on this one – it will give you soft, chewy cookies once they cool. Or just slightly gooey cookies if you can’t wait. Like me. Makes 2 dozen cookies.

Chocolate Dipped Oatmeal Coconut Cookies

Ingredients:
2 stick butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1/2 tsp coconut extract
1/2 tsp vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups oats
1 cup sweetened coconut
Dipping chocolate

Directions:
Heat oven to 350 degrees
In a large bowl beat butter and sugars until creamy. Add eggs and extracts; beat well. Add combined flour, baking soda and salt; mix well. Add oats and coconut; mix well. Form dough into round balls and flatten a bit and place on baking sheet. Bake 8-9 minutes until edges are lightly golden and center is still soft. Cool on cookie sheet for 2 minutes, remove and cool completely. Once cookies are completely cooled melt dipping chocolate over double boiler or in microwave safe bowl. Dip the bottoms of the cookies in the chocolate and place on wax paper to cool.

Quaker Oats Vanishing Oatmeal Raisin Cookies

Ingredients:
1/2 pound (2 sticks) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins

Directions:
1. Heat oven to 350 degrees.
2. Beat together butter and sugars until creamy.
3. Add eggs and vanilla to the butter mixture, beat well.
4. Add combined flour, baking soda, cinnamon and salt; mix well.
5. Stir in oats and raisins; mix well.
6. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
7. Bake 10-12 minutes or until golden brown.
8. Cool 1 minute on cookie sheet; then remove to wire rack.

Oatmeal Carrot Cookies

Ingredients:

3/4 c. butter
1 3/4 c. flour
3/4 c. packed brown sugar
1/2 c. granulated sugar
1 egg
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. baking soda
1/4 tsp. ground cloves
1 tsp. vanilla
2 c. oatmeal
1 c. shredded carrots
1/2 c. raisins

Directions:
In a mixing bowl beat butter with electric on medium speed for 30 seconds or until softened. Add 1/2 of the flour, the brown sugar and granulated sugar, egg, baking powder, cinnamon, soda, cloves and vanilla; beat until combined scraping sides of bowl occasionally beat or stir remaining flour. Stir in oats, carrots and raisins if desired.
Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet. Bake in a 375 degree oven for 10-12 minutes or until edges are golden. Cool. Makes 4 dozen.