Fruit and Oat Squares

Fruit and Oat Squares

INGREDIENTS

• 1 cup all-purpose flour
• 1 cup uncooked quick oats
• 3/4 cup packed light brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/3 cup butter or margarine, melted
• 3/4 cup apricot, cherry or other fruit flavor preserves

PREPARATION:

Preheat oven to 350°F. Spray 9-inch square baking pan with nonstick cooking spray; set aside.

Combine flour, oats, brown sugar, baking soda, salt and cinnamon in medium bowl; mix well. Add butter; stir with fork until mixture is crumbly. Reserve 3/4 cup crumb mixture for topping. Press remaining crumb mixture evenly onto bottom of prepared pan. Bake 5 to 7 minutes or until lightly browned. Spread preserves over crust; sprinkle with reserved crumb mixture.

Bake 20 to 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into 16 squares.

YIELD Makes 16 servings

Oatmeal Raisin Cookies

My daughter discovered this tasty, chewy oatmeal cookie recipe.  It uses 2 tablespoons molasses instead of brown sugar.

I especially like that it makes a small batch of just 1 dozen cookies.

I prefer the freshness of smaller amounts baked more frequently.

Chewy Oatmeal Raisin Cookies 

• 1 1/4 cups rolled oats
• 3/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 stick unsalted butter, softened
• 3/4 cup sugar
• 2 tablespoons molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup raisins

Directions

Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, about 2 more minutes. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the raisins by hand. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. Bake until the cookies are golden, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

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Recipe Source