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Now that summer vacation is going to be over for the older school-going age, I'm guessing there are some teenagers in your home who are getting bored. And, if they aren't and you're getting bored and want something to do, make cookies. But you don't have a need for a batch of cookies? Make them anyway and share them with the neighbor kids. When our kids were on vacation from school (and the rest of the year for that matter) they were always looking in the cookie jar for cookies. I don't think the kids of today are any different.

I tried stashing part of a batch in the freezer in a coffee can but they caught on to that in a hurry. Long story short -- I quit making them so they had to learn to do it.

Today's recipes should be made by the older kids who know how to run an oven, but the young ones can help with measuring and mixing and putting the dough on the cookie sheets. Who cares if they're not exactly the same size. The kids will eat them no matter what the shape.

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So, it's cookies today. Let's start with . . .

OAT-RAGEOUS

CHOCOLATE CHIP

COOKIES

1/2 c. butter, softened

1/2 c. creamy peanut butter

1/2 c. sugar

1/3 c. packed brown sugar

1 egg

1/2 t. vanilla

1 c. flour

1/2 c. quick-cooking oats

1 t. baking soda

1/4 t. salt

1 c. chocolate chips

In a mixing bowl, cream first three ingredients; beat in egg and vanilla.

Combine flour, oats, baking soda and salt in another bowl; add to creamed mixture and mix well. Stir in chips.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned. Don't overbake. They should be a bit soft to the touch in the center. Remove from pan, when still warm, transfer to cake rack to cool. Makes about 3 dozen.

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And, another chocolate chip recipe. They're kinda like the seven layer bars that are so good -- and fattening.

CHOCOLATE CHIP

TREASURE COOKIES

1-1/2 c. graham cracker crumbs

1/2 c. flour

2 t. baking powder

1-14 oz. can sweetened condensed milk (not evaporated milk)

1/2 c. margarine or butter

1-1/3 c. flaked coconut (can use shredded)

2 c. chocolate chips (12 oz. pkg.)

1 c. chopped walnuts

In a small bowl, mix crumbs, flour and baking powder.

In a large mixer bowl, beat condensed milk and margarine until smooth. Add crumb mixture; mix well. Stir in last three ingredients.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 375 degrees 9-10 minutes or until lightly browned. Transfer to cake racks to cool.

Store loosely covered (not in a container with a tight-fitting lid) at room temperature. Makes about three dozen.

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We're supposed to eat oatmeal to lower our cholesterol, right? I don't think this recipe will help with all of the other ingredients, but they are a chewy cookie that goes perfectly with a big glass of milk.

COOKIE JAR OATMEAL COOKIES

3 c. quick cooking oats

2 c. firmly packed brown sugar

1 c. butter, softened

2 eggs

1 t. baking soda

1 t. cinnamon

2 t. vanilla

1/2 t. salt

1/2 t. nutmeg

1-3/4 c. flour

1-1/2 c. raisins

Combine all ingredients EXCEPT flour and raisins in a large mixer bowl. Beat at low speed, scraping bowl often until well mixed (1-2 minutes). Add flour; continue beating until well mixed (1-2 minutes). Stir in raisins by hand.

Drop dough by rounded teaspoonfuls about 2-inches apart onto lightly greased baking sheets. Bake at 375 degrees for 8-10 minutes or until lightly browned.

Don't overbake or they won't be chewy. Remove from cookie sheets; put on cake racks to cool. Makes about 4 dozen cookies.

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A cookie that's low in calories is up next. The dough can be made ahead of time or the night before and refrigerated until cookie baking time.

LO-CAL MOLASSES

COOKIES

1/2 c. canola or vegetable

1/4 c. molasses

1/4 c. sugar

1 egg

2 c. flour

2 t. baking soda

1 t. cinnamon

1/2 t. ground ginger

1/4 t. ground cloves

In a mixing bowl, combine first four ingredients; mixing well.

Combine rest of ingredients in another bowl; stir to combine mixture well; add to molasses mixture and mix well.

Cover and refrigerate at least two hours. Shape into 1-inch balls, about the size of a walnut.

Put about 3 T. sugar in a flat dish, like a pie plate, roll balls in sugar and put on ungreased cookie sheets. Bake at 375 degrees for 10-12 minutes or until cookies are set and top is cracked. Don't overbake these or they'll get hard, unless you'd like them for "dunkers."

Makes about 5 dozen cookies.

NOTE: Remove from cookie sheets onto cake racks after about 2 minutes out of the oven.

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Thought for the day: It's the little things that matter most. What good is a bathtub without a plug?

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CORRECTION:

In last week's recipe, Blueberry-Honey-Lemon Coffee Cake, the directions should read: Put berries in bottom of greased, 9-inch round cake pan, sprinkle with 1 T. flour, drizzle with honey and lemon juice. Set aside.

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