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It's National Oatmeal Month and of course you know where I'm headed with today's column. Before I get started with recipes, are you tired of making cookies after time spent making scads of them for holiday entertaining? If you are, clip this column and put it in your favorite cookbook in the cookie section and bring it out somewhere in February or March.

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So, it's about cookies with oats as a main part of the ingredients. Take your pick, but all of them are really good. This recipe makes just two dozen but is easy to double or triple.

CHOCOLATE-OATMEAL HERMITS

1/3 c. packed brown sugar

1/4 c. sugar

1/4 c. canola oil or other vegetable oil

2 t. vanilla

2 large egg whites

1-1/2 c. quick cooking oats

3/4 c. flour

1/2 t. baking powder

1/8 t. salt

1/3 c. semi-sweet mini chocolate chips

Combine first five ingredients in a mixing bowl; beat on high until well-blended.

Combine next four ingredients in a medium bowl; mix well. Add to sugar mixture, stirring by hand just until oat mixture is moist. Stir in chips.

Drop dough by level tablespoons two inches apart onto lightly greased, sprayed with cooking spray or use parchment paper.

Bake at 375 degrees for 10 minutes. Remove from sheets; let cool on wire racks. Makes two dozen cookies. Nutritional info for one cookie: 84 calories, 0.9 grams saturated fat, 0.7 grams fiber, 0 mg cholesterol, 30 grams sodium.

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So, you like dates? I mean the edible kind. These are chewy with a cinnamon flavor.

DOUBLE DATE DELIGHT OATMEAL COOKIES

1 c. butter (2 sticks)

1 c. packed brown sugar

1/2 c. sugar

2 eggs

1 t. vanilla

1-1/2 c. flour

1 t. baking soda

1 t. cinnamon

3 c. quick oats

two 8 oz. pkgs. chopped dates (2 c.)

In a large mixing bowl, cream butter and sugars until creamy.* Add eggs and vanilla; mix well. Combine flour, baking soda and cinnamon; add to creamed mixture, mixing well.

Stir in oats and dates, mixing well.

Drop by teaspoonful onto greased cookie sheets. Bake at 350 degrees, 10-12 minutes or until golden brown. Makes 4 dozen.

*I find that if I beat the creamed mixture for a few minutes, the sugar dissolves and the batter isn't grainy. It gets really nice and fluffy.

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APPLESAUCE RAISIN CHEWS

1 c. margarine or butter, softened

1 c. brown sugar, firmly packed

1 c. applesauce

1 egg

1 t. vanilla

2 c. flour

1 t. baking soda

1 t. cinnamon

2-1/2 c. quick or old-fashioned oats

1 c. raisins

Beat margarine and sugar till creamy. Add applesauce, egg and vanilla; beat well.

Combine flour, baking soda and cinnamon; add to creamed mixture and mix well.

Stir in oats and raisins.

Drop by rounded tablespoonfuls onto ungreased or parchment paper lined cookie sheets. Bake at 350 degrees for 11-13 minutes or until light golden brown. Don't overbake.

Cool one minute on cookie sheets. Remove to wire rack to cool. Store covered at room temperature. Makes about four dozen. Nutritional info for one cookie: 100 calories, 1.5 grams saturated fat, 5 mg cholesterol, 1 gram fiber, 15 grams carbs, 65 mg sodium.

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If you don't like to spend time making cookies, like myself, make a pan of these bars.

CHOCO-PEANUT BUTTER OATMEAL BARS

1 c. brown sugar, packed

1/2 c. margarine or butter, softened

1/2 c. peanut butter (can use chunky if you wish)

1 egg

1 t. vanilla

1 c. flour

1/2 t. baking soda

1-1/2 c. quick or old-fashioned oats

1 c. chocolate chips (6 oz. pkg.)

Beat first three ingredients until creamy. Add egg and vanilla; beat well. Add flour and baking soda; mix well. Stir in oats and chips;.

Spread into ungreased 9x13 inch pan. Bake at 350 degrees 20-25 minutes or until golden brown and edges pull away from sides of pan.

Cool completely before cutting into bars. Makes about two dozen bars.

Nutritional info for one bar: 180 calories, 22 grams carbs, saturated fat 4 grams, 10 mg cholesterol, 1 gram fiber, 90 mg sodium

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Thought for the day: When your ship finally comes in, most of your relatives will be waiting at the dock.

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