New Recipe: Oatmeal cookies are the ultimate treat

By Lynn Eckerle

Dear Lynn,

I’m looking for recipes for Hot Chicken Salads that would be good for either supper or lunch.

Lori from Lapeer

Lynda from Adrian sent in her recipe for Date and Oatmeal cookies that makes a big batch of old-fashioned cookies. Hanna from Pinconning says the bananas add a touch of sweetness to her Banana-Oatmeal Cookies. Tom from Marshall started making cookies during this last year. He added chocolate to oatmeal to come up with his recipe for Chocolate-Oatmeal Cookies.


2 c flour

1 T cinnamon

1 t baking soda

1/2 t salt

3/4 c butter

1 c sugar

1 c packed brown sugar

2 whole eggs

1 egg yolk

3 T milk

2 t vanilla

2 1/2 c old-fashioned oats

1 1/2 c chopped dates

2 c chopped walnuts

DIRECTIONS: Grease two baking sheets or cover them with parchment paper. Sift together flour, cinnamon, baking soda and salt. In a separate large bowl, with an electric mixer, cream butter with sugar and brown sugar. Add whole eggs, egg yolk, milk and vanilla. Mix until light and fluffy, about 2 minutes. Add flour mixture and mix in by hand. Mix in oats, dates and walnuts. Drop cookie batter by rounded tablespoons onto baking sheets. Bake at 375 degrees for 12 minutes for chewy cookies and 15 minutes for crisp cookies. Makes 4 dozen.


1 1/2 c flour

1 t salt

1/2 t baking soda

1/2 t nutmeg

3/4 t cinnamon

3/4 c soft butter

1 egg

1 c sugar

1 c mashed ripe bananas

1 t vanilla

1 1/2 c quick-cooking oats

1/2 c chopped walnuts

DIRECTIONS: Sift flour, salt, baking soda, nutmeg and cinnamon into a bowl. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Add egg, bananas and vanilla. Mix well. Stir in flour mixture and oats until well combined. Stir in walnuts. Cover with plastic wrap and refrigerate dough for 30 minutes. Preheat oven to 400 degrees. Drop batter by rounded teaspoons, 2 inches apart onto lightly grease cookie sheets. Bake 12 to 15 minutes, until golden. Cool and enjoy. Makes 3 1/2 dozen cookies.


1/2 c shortening

1 c sugar

1 egg

2-1 oz squares unsweetened chocolate

1 t vanilla

1/2 t rum flavoring

2 T water

1 c flour

1/2 t baking soda

1/2 t salt

1 c quick-cooking oats

1/2 c chopped pecans


DIRECTIONS: Melt chocolate and set aside to cool. Cream shortening and sugar in a large bowl. Beat in the egg. Add chocolate, vanilla, rum flavoring and water. Mix well. In a separate bowl, mix flour , baking soda and salt. Stir into creamed mixture. Stir in oats and pecans. Form dough into 1 inch balls. Place 2 inches apart on lightly greased cookie sheets. Flatten with the sugared bottom of a drinking glass. Bake at 350 degrees for 10 to 12 minutes. Makes 4 dozen.

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