Soft Oatmeal Cookies

INGREDIENTS
1 cup butter, softened (or Maragrine)
1 cup white sugar
1 cup packed brown sugar
2 eggs 1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
raisins or nuts (optional - 1-2 Cups)

DIRECTIONS
1. In a medium bowl, cream together white sugar, butter, and brown sugar. Beat in eggs one at a time, then stir in vanilla.
2. Combine flour, cinnamon, baking soda, and salt. Stir into the creamed mixture. Mix in oats. If you are using nuts or raisins, mix into dough, combining well. Cover, and chill dough for at least one hour.
3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into 1 inch balls, and place 2 inches apart on cookie sheets.
4. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.Makes approx. 36-60 cookies, depending on how large or small you make them.

NOTES
Words of warning--Larger balls of dough result in cookies that spread LARGE amounts. They have a tendency of spreading so much that they meet each other.

Oil the baking sheet once every 4th batch, unless you have a non-stick cookie sheet (don‘t know about that). Even an air-bake cookie sheet needs that extra oil. 1/14/09--We've made these cookies once again and tried something different. We used parchment paper on the cookie sheet instead of oiling. It worked like a charm. The cookies did not stick and we did not need to oil the baking pan.

Pumpkin Spice Muffins

Ingredients:
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 cup whole wheat flour (about 2 1/2 ounces)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 and 1/4 teaspoons pumpkin-pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt 1 cup canned pumpkin
1/2 cup fat-free buttermilk
1/2 cup egg substitute
1/4 cup canola oil
1/4 cup applesauce
Cooking spray

Preparation:

Preheat oven to 375°.
Lightly spoon flours into dry measuring cups; level with a knife.
Combine flours, granulated sugar, and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
Combine pumpkin and the next 4 ingredients (through applesauce) in a medium bowl, stirring with a whisk.
Add pumpkin mixture to flour mixture, stirring just until moist.
Spoon batter into 16 muffin cups coated with cooking spray.
Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center.
Cool muffins in pans 5 minutes on a wire rack; remove from pans.
Cool completely on a wire rack.
Yield: 16 servings (serving size: 1 muffin)

Additional Notes:
We love this recipe! We always make a double batch because we go through them so quickly. One can of pumpkin is just slightly less than 2 cups, we make up the difference with applesauce. You can also use regular eggs, just measure them with a cup. Finally, if you do not have buttermilk, you can use sour milk as a substitute. Don't have sour milk? 1 cup milk + 1 Tablespoon white vinegar, leave on counter for 15+ minutes until milk begins to curdle.

Nutritional Information
CALORIES 145(28% from fat); FAT 4.6g (sat 0.5g,mono 2.3g,poly 1.6g); PROTEIN 2.6g; CHOLESTEROL 0.0mg; CALCIUM 33mg; SODIUM 149mg; FIBER 1.2g; IRON 1.1mg; CARBOHYDRATE 24.1g

Cindy Kahn, Londonderry, New Hampshire , Cooking Light, NOVEMBER 2005

Gingersnaps

I love gingersnaps! Pop one in your mouth and slowly suck on the cookie until it dissolves leaving the spicy flavor of molasses, ginger and sugar lingering in your mouth.

Ingredients:
3/4 cup shortening
1 cup brown sugar
1/4 cup dark molasses (light molasses would work)
1 egg
2 and 1/4 cup sifted all-purpose flour
2 teaspoons soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves

Instructions:

Cream together first 4 ingredients until fluffy.
Sift together dry ingredients and then stir into molasses mixture.
Form into small balls.
Dip balls into granulated sugar, top portion only. Experience has taught me that rolling the entire ball of dough in sugar will result in burnt cookies. The sugar will burn on the bottom of the cookie Place 2 inches apart on greased cookie sheet.
Bake for approximately 10 minutes in a 350 degree oven.
Cool slightly (about 2 minutes) ; remove from pan. Makes about 4 dozen.

Notes:
Make a double batch. Kids like them so much that they are gone before you know it! This recipe is a long time family favorite. My mother would bake these when I was a child. The actual recipe is courtesy of Better Homes and Garden cookbook from the 1950’s (approximately). The spices can be increased or decrease as you like.