Trailside Oatmeal Treats

This recipe is a variation of a traditional treat; good old-fashioned oatmeal chocolate chip cookies. I got this recipe from my Mom many years ago when my Grandma was still alive and, I believe, I was still a teenager. Oh, goodness, that was a while ago! I remember, very clearly, being in the kitchen with Mom and Grandma when the cookies came out of the oven and the three of us enjoying a snack together. I can not remember if any of my siblings were around or not, probably not, as not one of them loved to be in the kitchen like I did. I was always under my mom's feet, so to speak, when it came to cooking. I do hope you are making memories with some wonderful kid-friendly recipes like this one and the children in your life. Blessings...

Recipe:

1-3/4 cups unbleached flour

1 tsp. baking soda

1/2 tsp. salt

1/2 cup butter, softened

1/2 cup chunk peanut butter (we only eat creamy and it works great, as well)

1 cup sugar

1 cup packed brown sugar

2 eggs

1/4 cup milk

1 tsp. vanilla

2-1/2 cups uncooked quick-oatmeal (not instant)

1/2 cup semisweet chocolate chips

1/2 cup raisins, or more chocolate chips

 

1. Stir together flour, soda and salt; set aside

2. In a large mixing bowl beat butter, peanut butter and sugars until creamy.

3. Beat in eggs, milk and vanilla.

4. Stir in flour mixture and oats. By hand, stir in chocolate chips and raisins.

5. Drop dough by tablespoons onto ungreased baking sheets or baking sheets lined with parchment paper.

6. Bake in a 350 degree oven for about 15 minutes or until done. Cool on wire racks.  

Note: I don't have a clue how many the recipe makes for sure; I've never paid attention to that detail and I didn't write it down from Mom's recipe card. Oh, dear, but I do know there are 134 calories in each one, and worth every one!

 

Butterfinger Cookies

These yummy cookies are made with Butterfinger candy bars and peanut butter, to everyone's delight that has ever tasted them. The original recipe was in  Bon Appetit Magazine years ago and became one of our family's all-time favorites. They are worth every minute in the kitchen, blessings...

Recipe: 

1/2 cup butter, softened
3/4 cup sugar
2/3 cup packed light brown sugar
2 egg whites
1-1/4 cups peanut butter, smooth or chunky
1-1/2 tsps. vanilla extract
1 cup all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
5 Butterfinger candy bars (2.1 ounces each), coarsely chopped

1. In a mixing bowl, cream butter and sugars. Add egg whites; beat well. Blend in peanut butter and vanilla.
2. In another bowl, combine flour, baking soda and salt; add to creamed mixture and mix well.
3. Stir in candy bars.
4. Shape into 1-1/2-inch balls; place on greased or parchment lined baking sheets. Flatten dough slightly with fingers.
5. Bake in a 350 degree oven for 10 - 12 minutes or until golden brown. Cookies have a dry appearance when done. Cool the cookies on the cookie sheet for about 5 minutes for easier removal. Remove to wire racks to cool completely.

Yield: about 4 dozen
Tip: Use a large, heavy knife to chop the candy bars into 1/2-inch pieces. Use the knife or a scrapper to pick up all the pieces off your cutting board and add to the bowl. The cookies are very tender because of all the fat in them,with so little flour, but as you can see from the picture, the recipe works great.

A Recipe for Homemade "Reeses" Candy

This recipe for an old favorite has been around for years. It is easy to prepare and delicious. Kids love it! As a matter of fact, I got this recipe from a friend in Santa Cruz when we were working in the kitchen together for Vacation Bible School. Our boys were about 10 years old, mine is now 40 and still loves this candy. You will be surprised at how much this candy tastes like the original peanut butter cups. Blessings...

Recipe:

2 sticks butter, melted
2 cups graham cracker crumbs
1 lb. powdered sugar
1-1/2 cups peanut butter
1 12-oz. bag semi-sweet chocolate chips

1. Mix butter, cracker crumbs and powdered sugar. ( I use my Cuisinart )
2. Add peanut butter and mix until well-combined.
3. Press mixture into a 9" x 13" pan.
4. Melt chocolate chips and spread over candy.
5. Refrigerate candy for about 30 minutes to set chocolate. Cut into small pieces and return to refrigerator for another hour or until chocolate is firm.
6. Remove candy from pan and store in a tightly sealed container. Store at room temperature.

The recipe for the Rocky Road Candy is posted on 12/16/2011.