Archive for the ‘Cookies and Bars’ Category

Oatmeal Rounds

December 19, 2012
This is our daughter’s favorite cookie, bar none!  It’s mine too and it’s really healthy because of all the oatmeal in it (not really) but don’t spoil it for me.
Oatmeal Rounds
1 1/2 cups sifted all purpose flour
1/2 tsp. baking soda
3/4 tsp. salt
3/4 cup brown sugar
1 1/2 cups quick-cooking rolled oats
1/2 cup shortening
1/2 cup butter or margarine
1 tsp. vanilla
1. Sift together flour, baking soda and salt.
2. Stir in sugar and oats.
3. Cut in shortening and butter till crumbly.
4. Combine 2 tablespoons cold water and vanilla: sprinkle over mixture mixing until moistened.
5. Shape into two logs 2 inches in diameter. Wrap in wax paper and chill.
6. Slice thinly.
7. Bake on a greased cookie sheet at 350 degrees for 8 to 10 minutes.
Makes six dozen.


Peanut Butter Blossoms

December 17, 2012

This is by far Rocketman’s favorite cookie. I’ve made it for years and it was only this year that I decided to read the entire recipe before starting (something I’m know to do when cooking). I was shocked to find out that you put the kiss onto the cook AFTER baking. I had always done it before. I followed the directions exactly and it went perfectly. Now my cookies don’t have Hershey kisses with burn tips. Who knew!!!

Also something I learned was to NOT used a cookie sheet.  Several of the little peanut butter balls rolled off as I placed them into the oven.  They ended up on the bottom of my oven. I switched to jelly roll pans to prevent this from happening.  Another reason I think I had a problem is I have a new stove with two ovens.  The lower one is convection which I used and having to bend so low, I must have tipped the cookie sheet.

Peanut Butter Blossoms
48 Hershey Kisses Milk Chocolate
1/2 cup shortening
3/4 cup peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 tsp. vanilla extract
1 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp salt
Granulated suger
1. Preheat oven to 375 degrees. Remove wrappers from chocolates.
2. Beat shortening and peanut butter in a large bowl.
3. Add 1/3 cup granulated sugar and brown sugar, bean untl fluffy.
4. Add egg, milk and vanilla, beat well.
5. Stir together flour, baking soda and salt. Gradually beat into mixture.
6. Shape dough in 1 inch balls. Roll in sugar and place on ungreased cookie sheet.
7. Bake 8 to 10 minutes or until lightly browned. Immediately press a kiss into center of each cookie.
8. Remove from cookie sheets to wire rack and cool completely.
Makes about 4 dozen cookies.

Oatmeal Scotchies

December 17, 2012
Oatmeal Scotchies

1 1/4 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp. vanilla extract
3 cups quick or old-fashioned oats
11 oz. package Nestles Toll House Butterscotch Morsels

1. Preheat oven to 375F.
2. Combine flour, baking soda, salt and cinnamon in a small bowl.
3. Beat butter, granulated sugar, brown sugar, eggs and vanilla in a large mixing bowl.
4. Gradually beat in flour mixture. Stir in oats and morsels.
5. Drop by rounded tablespoon onto ungreased baking sheets.
6. Bake 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for two minutes, remove to wire racks to cool completely.

Makes 4 dozen cookies

Special K Bars

December 14, 2012

This is Rocketman’s and my children’s favorite bars. It has also become my grandchildren’s. It is very difficult to eat just one and they are so good for you, right? They have peanut butter in them. Enjoy!

Special K Bars
1 cup sugar
1 cup Karo light corn syrup
1 1/2 cup creamy peanut butter
6 cups Special K cereal
1/2 bag of Nestles chocolate chips (11 oz)
1/2 bag of Nesles butterscotch chips (11 oz)
1. Place sugar and corn syrup into saucepan and bring to a boil. 
2. Take off the burner and add peanut butter.
3. Add to a large bowl the Special K and peanut butter mixture.  Mix together well.
4. Pour into a 9×13 jellyroll pan.  Spread out and cover with wax paper.  Use rolling pin to smooth.  Remove wax paper when even.
5. In a double boiler, melt chips.  Spread over peanut butter mixture evenly.  Let cool.
6. I find it is easier to cut into squares when it cools to room temperature.  If you cool it in a refrigerator, it is more difficult to cut and the chocolate will crack.