Caroline's Cranberry Oat Concoction

This is one of my original recipes.

Ingredients
1 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 tbsp vanilla extract
1/4 cup honey
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups flour
2 1/2 cups oats
1 cup cranberries
1 cup chopped walnuts

Directions
Preheat the oven to 350 degrees F. Cream the butter and sugar until well mixed and then beat in the eggs one at a time. Add the vanilla and honey and blend well. Stir in the baking soda, salt, cinnamon, nutmeg, and flour. Then add the oats, cranberries and chopped walnuts and mix well with a spatula. Drop by spoonfuls onto greased baking sheets and bake for about 10-12 minutes or until golden brown. Allow to cool for about 10 minutes and then transfer to wire wracks to cool.

Andes Peppermint Chunk Crunchies

1 cup unsalted Butter, softened

1 cup Dark Brown Sugar, packed

1/3 cup granulated Sugar

1 large Egg

2 teaspoons Vanilla Extract

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1 3/4 cups Flour

1 cup old fashioned Oats

1 cup sweetened Flaked Coconut

1 1/2 cups Andes Mint Baking Chips

1 1/4 cups coarsely chopped Pecans (optional)

Preheat oven to 300 degrees F. Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes). Beat in egg and vanilla extract. On low speed, add baking soda and salt, and then flour. Mix completely. Stir in oats, coconut, pecans, and Andes baking chips. Measure out 2 teaspoons for large or 1 tablespoons for small cookies. Place on lightly greased cookie sheet two inches apart. Press lightly. Sprinkle some of the remaining chips (from the 10 oz. bag) on top of each cookie. Bake for 20 minutes for large cookies or 12-15 minutes for small. Do not overbake.

Chocolate Chip Oatmeal Cookies

Taken from Taste of Home's "Best Loved Cookies & Bars" magazine

• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 cups quick-cooking oats
• 1-1/2 cups all-purpose flour
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups (12 ounces) semisweet chocolate chips
• 1 cup chopped nuts

Directions:

In a large mixing bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the oats, flour, pudding mix, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and nuts.
Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks. Yield: about 7 dozen.

Monster Cookies

Taken from www.bettycrocker.com

1	pouch Betty Crocker® chocolate chip cookie mix
1	pouch Betty Crocker® peanut butter cookie mix
1 1/2	cups quick-cooking oats
1	cup butter or margarine, softened
3	eggs
2	cups candy-coated milk chocolate candies

1.	Heat oven to 375°F. In large bowl, stir all ingredients except candies until soft dough forms. Stir in candies.
2.	On ungreased cookie sheets, place about 1/4 cupfuls dough about 3 inches apart.
3.	Bake 12 to 13 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely. Store in covered container at room temperature.
High Altitude (3500-6500 ft): Bake 15 to 16 minutes.

Chocolate Cherry Oatmeal Cookies

Since starting Weight Watchers, I wanted to find a cookie that I could eat too, and these were just delicious!

Ingredients

• 3/4 cup all-purpose flour
• 2 Tbsp unsweetened cocoa
• 1 tsp baking soda
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp table salt
• 3/4 cup butter, at room temperature
• 1/2 cup sugar
• 3/4 cup packed light brown sugar
• 2 large egg(s)
• 2 1/2 cup uncooked oatmeal
• 1/2 cup dried cherries

Instructions

• Preheat oven to 350ºF.
  
  
• Combine flour, cocoa, baking soda, cinnamon, nutmeg and salt together in a small bowl; set aside.
  
  
• Place room temperature butter into bowl of a mixer and mix with a paddle attachment until smooth, or beat with an electric mixer. Slowly pour granulated sugar in an even stream into butter and mix on high speed until fluffy, about 3 minutes. Pour in brown sugar, mix until incorporated and then scrape mixture down from sides of bowl.
  
  
• Slowly beat in each egg one at a time until incorporated. Slowly beat in flour mixture until incorporated.
  
  
• Scrape mixture down from sides of bowl and stir in oatmeal and then dried cherries. (Note: Freeze dough at this point or continue to step 6 for baking.)
  
  
• Scoop rounded teaspoonfuls of dough onto a nonstick sheet pan, a pan lined with parchment paper or a silicon baking mat about 1 1/2 inches apart.
  
  
• Bake for 10 to 12 minutes, until edges are set. Cool completely. Either serve cookies or stack between sheets of waxed paper in an air-tight container and freeze for up to two weeks before serving. Yields about 1 cookie per serving.

Orange Slice Cookies

Taken from www.northpole.com, recipe by Karin

1 pound orange slices (candy) 1/4 cup flour 1 cup margarine 1 cup brown sugar 1 cup sugar 2 eggs 1 teaspoon vanilla 1 3/4 cup all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup coconut 2 cups rolled oats 1 cup chopped pecans (I replaced these with chocolate chips)
Mix candy (cut into bite pieces) with ¼ cup flour. Cream margarine and sugars until light and fluffy. Beat eggs and vanilla thoroughly. Beat in dry ingredients. Stir in rolled oats, candy, pecans and coconut. Drop from teaspoon on ungreased cookie sheet 2 inch apart. Bake at 375F for about 13-15 minutes or until delicately brown. Makes about 7 dozen cookies.

Chewy Flapjacks

This is an English recipe- I enjoyed these yummy treats as a kid. The basic ingredients are the butter, golden syrup, sugar, and oats. You can add optional ingredients such as raisins, chocolate chips or other fruits to spice them up a bit. Sometimes, I like to melt a bar of chocolate over these after they are cooked and allow them to cool-they are delicious with chocolate!

• 1 cup butter
• 1 cup golden syrup
• 1 cup brown sugar
• 5 cups oats

Melt together the butter, golden syrup and sugar. Remove from heat and stir in the oats. Add in any optional ingredients but allow to cool if adding chocolate chips so that they don't melt. Spread into a brownie pan and cook at 350 F for about 30 minutes. Wait 5 minutes and cut into slices but don't transfer to cooling racks for about 30 minutes or they will fall apart!

Chocolate Strawberry Granola Cookies

This recipe is my own creation. I wanted to make some sort of a cookie with chocolate covered strawberries in and saw strawberry granola at the store so invented this recipe!

3/4 cup butter
1 cup brown sugar
1/2 cup honey
1 egg
1 tsp. vanilla
1 cup strawberry granola
2 cups oats
1 cup flour
1 tsp salt
1/2 tsp baking soda
1 1/2 cups chocolate covered strawberries, chopped. (You can vary the amount)

1. Cream butter with the sugar. Add egg, honey, and vanilla. Beat until smooth.

2. Add granola, oats, flour, salt and baking soda. Mix well and then add the chopped chocolate covered strawberries.

3. Using a cookie scoop, drop onto greased baking sheets (these cookies spread quite a bit so leave plenty of room).

4. Bake at 350 degrees for 10-12 minutes or until light brown and the tops are not wet.