The Old Standby

Oatmeal Cookie...my old standby whenever I am needing a little comfort, warm, gooeyness....but feeling like I need something with some kind of goodness. This is the Oatmeal Cookie recipe that is tried and true. They turn out warm and chewy on the inside and have just a little crunchy crispness on the edges. I got this recipe from a supermarket check-out stand recipe book. The little leaflet said COOKIES and BARS! so I could not pass it by. It turns out it was filled with some of my favorite treats to date...like Smore Bars, Toffee Crunch Bars, (recipes to come) and of course the standby Oatmeal Cookie.

The only modifications I made from the original are as follows:First I added about 1/2 the shortening called for, and I added 1/2 cup whole wheat pastry flour and 1/2 cup regular all-purpose (instead of straight all-purpose). I also only used the egg whites....why?because the yolk just give me the creeps...always has. Give them a try, I promise you will not be disappointed!

Oatmeal Cookies:

1/2 c butter

1/2 c shortening

2/3 c sugar

2/3 c brown sugar

2 eggs (I always use only whites)

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. vanilla

1/2 tsp baking powder

1/2 tsp. salt

1 cup flour

3 c old fashioned oatmeal

1 c raisins....okay so I made another modification......

I added about 1 c chocolate chips and 1 c butterscotch chips...I said they were comfort food!

No raisins for my cookie!

Blend sugars and butter/shortening until light and fluffy. Add eggs and continue to beat at med. speed for 3 min. Add the rest of the dry ingredients except oatmeal and mix. Add Oatmeal and chocolate chips and mix just until blended. Bake at 320 for 12 min. on a parchment lined cookie sheet.

Muffins

Okay, so really my family does eat very, very healthy...with treats on the side. Last night as I was lying down I realized that we had nothing at all to send in the kids lunch. I decided that waking up at 3 AM to make fresh bread was...well out, so I decided to wake at 6 and make them a hearty and healthy muffin.

The recipe I decided on was a Low fat, Whole Grain Pumpkin Muffin. With half of the flour %100 whole wheat and applesauce instead of most the oil I was impressed. The kids noticed a slight difference to the Pillsbury box mix they like, but said they were great. I did two variations, one with chopped walnuts and the other with dark chocolate chips.

Pumpkin Muffins:

1 1/2 c flour

1 1/2 c whole wheat flour

2 tsp. baking soda

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. nutmeg

1/2 tsp. cloves

1/2 tsp. salt

2 egg whites

1 c brown sugar

1/2 c sugar

2/3 c applesauce

1/3 c oil

1 15oz can pumpkin

chocolate chips to taste (optional)

Mix all dry ingredients and set aside. Mix eggs, oil, applesauce and pumpkin until combined, add to dry ingredients and slowly mix just until combined. Add chocolate chips or walnuts if desired.

Bake in lined muffin pan for 20 min. at 350.