#2565 - Kitchen Sink Crispies

(by Shirley McNevich)

1 cup Kayro lite corn syrup
1 cup white sugar
1/2 tsp. salt
1 cup Jif peanut butter (crunchy or creamy)
1 cup Quaker quick oats
2 cups Kellogg's corn flakes cereal
2 cups Kellogg's rice krispies
1 cup Nestle's semi-sweet chocolate chips
1/2 cup Reese's peanut butter chips

In a saucepan over medium heat add corn syrup, white sugar and salt--cook/stir until boiling. Once boiling, add peanut butter--stir until mixed. Remove from heat--add oats, corn flakes and rice krispies--stir until mixed. Spread mixture into a greased 8 x 8 pan. In a microwave safe bowl add chocolate chips--melt in the microwave according to bag directions, then drizzle over the top of the crispies. In a separate microwave safe bowl add peanut butter chips--melt in the microwave according to bag directions, then drizzle over the melted chocolate. Cool completely. Cut into bars or squares.

#1883 - Coconut Chocolate Chip Cookies

(by Janet [Hafer] Moyer - friend)

1 cup softened butter
1 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
2 cups flour
1 - 12oz. bag Nestle's semi-sweet chocolate chips
1 1/2 cups Quaker quick oats
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 cups Baker's angelflake coconut
1/2 cup chopped nuts

In a mixer add butter, white sugar, brown sugar and eggs--beat. Add salt, baking powder, and baking soda--beat. Add oats--beat. Add flour--beat. Remove bowl from mixer--add coconut, chocolate chips and chopped nuts--stir with a wooden spoon until mixed. Drop by teaspoonfuls on to greased cookie sheets. Bake at 325 degrees for 12-15 minutes. Let them cool a few minutes before removing from cookie sheets. Place them on paper towels to cool.

#1556 - Oatmeal Craisin Cookies

(by Bernice Merrill - friend)

2/3 cup softened butter
2/3 cup Domino's dark brown sugar (packed)
2 eggs
1 1/2 cups Quaker quick oats
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 - 6oz. bag craisins (they are dried/sweetened cranberries)
2/3 cup Nestle's white chocolate bits

In a mixer add butter and brown sugar--beat. Add eggs--beat. Add baking soda, salt and oats--beat. Slowly add flour--beat. Remove bowl from mixer--add craisins and white chocolate chips--stir with a wooden spoon. Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 8-12 minutes.

#1477 - Oatmeal Peanut Butter Cookies

(by Shirley McNevich)

1 cup butter
3/4 cup Domino's dark brown sugar (packed)
3/4 cup white sugar
1 tsp. vanilla
1 cup Jif crunchy peanut butter
2 eggs
1 1/4 cups flour
1 cup Quaker quick oats
2 tsp. baking soda

Melt the butter. In a mixer add melted butter, brown sugar, white sugar and eggs--beat. Add vanilla and baking soda--beat. Add peanut butter and oats--beat. Slowly add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-14 minutes--best to do a test cookie on this recipe as the baking time varies for soft or crunchy cookies.

#288 - Peanut Butter Oatmeal Cookies

(by Shirley McNevich)

3/4 cup butter flavored Crisco
1 cup Jif peanut butter
1 1/2 cups firmly packed Domino's dark brown sugar
1/2 cup water
1 egg
1 tsp. vanilla
3 cups Quaker Quick oats
1 1/2 cups flour
1/2 tsp. baking soda
white sugar

In a mixer, combine Crisco, peanut butter and brown sugar--beat until creamy. Add water, egg, vanilla--beat. Add oats, flour, baking soda and mix well. Chill dough for 2 hours in refrigerator. Preheat oven to 350 degrees. Shape the dough into 1" balls. Put cookies on ungreased cookie sheet 2" apart. Put white sugar in a bowl, press fork on to one of the cookies to get it sticky, then dip fork in white sugar and make criss cross patterns on each cookie which flattens them. Make sure you dip fork in sugar each time before making the next part of the criss cross. Bake at 350 degrees for 9-11 minutes or until edges are golden brown.

#251 - Oat Chocolate Bars

(by Shirley McNevich)

Batter:
1 cup softened butter
2 cups firmly packed brown sugar
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
3 cups uncooked Quaker quick oats

Filling:
1 - 12oz. package Nestle's semi-sweet chocolate bits
1 - 14oz. can Eagle brand sweetened condensed milk
2 TBSP butter
1 tsp. vanilla
1/2 tsp. salt
1/2 cup chopped walnuts

Pre-heat oven to 350 degrees. Grease a 13 x 9 x 2 cake pan. In a mixer, combine 1 cup butter and brown sugar. Add eggs and 1 tsp. vanilla and mix. Mix in flour, 1 tsp. salt and baking soda. Add the Quaker oats and mix well--if it gets too stiff for mixer, continue by hand with a wooden spoon. Press 2/3 of the batter into the greased cake pan--save the rest for later. Filling: melt the chocolate bits in a saucepan with Eagle milk, 2 TBSP butter, 1 tsp. vanilla and 1/2 tsp. salt--cook over medium heat and stir constantly. Remove from heat as soon as chocolate is melted. Pour this mixture on top of the pressed oat mixture in the cake pan. Sprinkle the nuts over the melted chocolate filling. Crumble the other 1/3 remaining oat mixture over the top of the walnuts. Bake at 350 degrees for 25-30 minutes or until golden brown. Cut into bars when cooled.

#245 - Whole Wheat Soda Bread

(by Shirley McNevich)

1 cup flour
2 TBSP Domino's dark brown sugar
1 tsp. baking soda
1/2 tsp. salt
2 TBSP cold butter or margarine
2 cups whole wheat flour
1/2 cup Quaker old fashioned oats
1 1/2 cups buttermilk

Preheat oven to 375 degrees. Grease a cookie sheet. By hand in a large bowl, combine flour, brown sugar, baking soda and salt. Mix well. Add butter and mix with your hands. Stir in the whole wheat flour and the oats. In the center of the dough, make a large hole and pour buttermilk in the hole. Mix the dough and buttermilk with a fork until well blended. Drop the dough on to a floured countertop. Knead the dough for 1 minute. Shape dough into a ball and place on the cookie sheet. Flatten out the dough into a 6" circle. Use a knife and cut a cross into the top of the loaf. Bake at 375 degrees for 40 minutes or until brown.

#241 - No Bake Peanut Butter Cookies

(by Shirley McNevich)

1/3 cup Hershey's cocoa
2 cups white sugar
1 stick Parkay margarine
1/2 cup milk
1 tsp. vanilla
1/2 cup Jif peanut butter (smooth, not chunky)
3 cups quick Quaker oats oatmeal

In a medium saucepan, add cocoa, white sugar, Parkay and milk--stir and bring to a boil over medium heat--boil for 1 minute after bringing to a boil--stir constantly. Remove from heat and add vanilla and peanut butter. Beat with a spoon until smooth. Stir in the oatmeal. Drop teaspoonsful on wax paper or saran wrap. When cool, store in airtight containers.

#72 - Oatmeal Crisps (Icebox Cookies)

(by Shirley McNevich)

1 cup Parkay margarine
1 cup dark brown sugar (packed)
1 cup white sugar
2 eggs
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
3 cups Quaker Oats oatmeal
1 tsp. cinnamon
1 tsp. ground cloves
2 cups flour

In a mixer, combine margarine, brown sugar, white sugar and eggs and beat until creamy. Add flour, salt, baking soda, vanilla, cinnamon, and cloves. Beat until smooth. Stir in the Quaker oats slowly with the mixer. Split the dough into four sections. Flour your counter and put one hunk of dough on the flour. Sprinkle a little flour over the top of the dough. Using hands, roll it into a log about 2" wide. Repeat with the other three hunks of dough. Wrap each of the four dough rolls in saran wrap and place in a long cake pan with a lid and refrigerate overnight. The next day, unwrap each roll. Using a sharp knife, cut cookies 1/4" thick. Place cookies on a greased cookie sheet and bake at 350 degrees for 10-12 minutes.