Oatmeal Cookies

For Father's Day, John requested Oatmeal Cookies.

And to make things complicated, he asked that

1/3 of them be plain, 1/3 have white chocolate chips,

and the last 1/3 to have butterscotch chips.

John got this recipe from his mother, and I've blogged
about them once before on my regular blog.
They're delicious!

Oatmeal Cookies

Ingredients:
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
2 cups oatmeal
1 cup butter softened
1 cup white sugar
1 cup dark brown sugar
1 TBSP vanilla
2 eggs
optional - white chocolate chips, butterscotch chips, or chocolate chips

Directions:
Mix butter and sugars until well blended. Add vanilla and eggs.
Mix in oatmeal.
Combine dry ingredients in a separate bowl, then add to butter mixture. Beat just until mixed.

Drop by tablespoons onto a cookie sheet.
Bake at 350 for 10-12 minutes or until edges are golden.

This time around, I split the dough into thirds, then rolled the portions into logs (about 2 inches thick) and wrapped them in wax paper. Once the dough was chilled, I sliced the dough into half inch discs, put them on cookie sheet, and baked them.

Chocolate Chip Peanut Butter Bars

from Sunset Magazine, October 2006
original recipe, here


Ingredients
1/2 cup butter, softened
1/3 cup sugar
1/2 cup light brown sugar
1 egg
1/3 cup smooth peanut butter
1/2 teaspoon vanilla
1/4 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup wheat germ
1 cup rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1 package (6 oz.) semisweet chocolate chips

Preparation
1. Preheat oven to 350°. In a large bowl with an electric mixer on medium speed, beat butter with sugars until smooth. Beat in egg, peanut butter, and vanilla until well blended.

2. In another bowl, whisk together flours, wheat germ, oats, baking soda, and salt; stir or beat into butter mixture until smooth, scraping down sides of bowl as needed. Stir in chocolate chips.

3. Spread dough evenly in a buttered 8-inch square baking pan. Bake until pale golden brown, 25 to 30 minutes. Let cool on a rack about 10 minutes, then cut into 12 pieces. Let cool completely.