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Good morning, or afternoon! It’s about sweet treats today. Quite a different subject from what I’ve been writing about lately... veggies and fruits. I was nudged by a couple of our grandchildren about the fact that the cookie jar was getting empty. Chocolate chip cookies are always their favorite, but I decided to bake something different. Of course, they will taste them and I will see what their reaction is.  Often times, when I try something new, I cut the recipe in half, if that will work, to see what the result is. I will see if they approve.

I have a cookbook about an inch thick with just cookie and bar recipes from cover to cover. Today’s recipes are from this book. The chapter is called “Especially for Kids.” That ought to work.

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JUMBO OATMEAL-PEANUT BUTTER COOKIES
2 c. flour
1 t. each, baking soda, salt and cinnamon
3/4 c. butter or regular margarine
1/2 c. peanut butter
1 c. each, sugar and packed brown sugar
2 eggs
1 t. vanilla
1/4 c. milk
1-1/2 c. quick cooking oats
1 c. raisins

Combine first four ingredients in a bowl, mix well, set aside. In a large mixer, cream together next four ingredients until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in vanilla and milk. Gradually stir dry ingredients into creamed ingredients, blending well. Stir in oats and raisins. Drop mixture by tablepsoonful, about two inches apart, on greased baking sheets.
Bake at 350 degrees for 15 minutes or until golden brown. Makes three dozen. Note: These are big cookies so be sure to use two tablespoonful and drop them two inches apart onto the sheets. Don’t over bake!

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DOUBLE TREAT 
COOKIES
2 c. flour
2 t. baking soda
1/2 t. salt
1 c. each shortening (such as Crisco), sugar and packed brown sugar
2 eggs
1 t. vanilla
1 c. peanut butter
1 c. each, chopped salted peanuts and chocolate chips
Sugar

In a large mixing bowl, combine first three ingredients; set aside. Cream together next three ingredients until light and fluffy, using electric mixer on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and peanut butter. Gradually stir dry ingredients into creamed mixture, mixing well. Stir in peanuts and chips.

Shape mixture into one inch balls. Place balls about two inches apart on ungreased baking sheets. Flatten each with bottom of a lass dipped in sugar.

Bake at 350 degrees for eight to nine minutes or until golden brown. Remove from sheets; cool on racks, Makes seven dozen.

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Last week’s Apple, Pear and Peanut Butter Crisp had incorrect directions. Here is the correct recipe and directions.

APPLE, PEAR & PEANUT BUTTER CRISP
1/2 c. old fashioned or quick oats, toasted
3 small Gala, Harlason or Honey Crisp apples, peeled and diced 1/2 inch pieces
2 medium firm pears, peeled and diced 1/2 inch pieces
1 T. water
2 t. brown sugar
1/2 t. each, cinnamon and ginger
1/2 c. dried cranberries (craisins)
1/3 c. chunky peanut butter
3 T. whole wheat flour (can use white)
Whipped cream topping

Preheat oven to 375 degrees. Spread oats in single layer on jelly-roll pan. Toast 5- to 8 minutes or until golden brown, stirring once halfway through.

In a four quart saucepan, combine apples, pears, water, sugar, cinnamon and ginger. Cook on medium heat 10-12 minutes or until sugar dissolves and fruit softens, stirring occasionally. Remove from heat. Stir in cranberries; divide mixture among six shallow 12-16 oz. baking dishes.

In medium bowl, combine oats, peanut butter and flour. With fingers, rub to form small clumps; sprinkle over fruit mixture in baking dishes. Bake 15-20 minutes or until browned and bubbling. To serve, top each with one tablespoon of whipped cream.

Thought for the Day: Saturday is Halloween as you know. If you are driving out and about, please, please be aware that there may be two or three children going from house to house and I’m sure their parents are with them, but children can quickly dart into the street.

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