BEAR CLAWS OR PAWS ~ See’s Candy COPY CAT – 12 servings

30 KRAFT caramels (238 grams) or 1 (11 ounce) bag KRAFT Caramel Bits
3 tablespoons heavy whipping cream
1 tablespoon butter
1 teaspoon PURE vanilla
1/2 teaspoon sea salt
1 cup peanuts, salted roasted or honey roasted
12 ounces vanilla almond bark for polar or milk chocolate for regular
COARSE sea salt (optional)
holiday sprinkles (optional)

  • Line a large cookie sheet with Silpat mats or parchment paper and grease it with butter or spray with non stick cooking spray. Set aside.

  • Melt caramels with butter and cream in the microwave in 30 second increments, stirring, and repeating until completely smooth.

  • Fold in vanilla, salt and peanuts. Let it sit in the bowl to cool for about 15 minutes, stirring every few minutes.

  • Spoon onto the mats with a small cookie scoop into mounds. Chill in refrigerator for an hour or until set.

  • Place almond bark in a bowl and melt in the microwave on low in 30 second increments and stir until melted and smooth.
  • Dip each caramel cluster in the chocolate to coat.
  • Holding it over the bowl, tap on the edge to let any excess chocolate drip back down.
  • Place cluster back on the parchment lined pan and repeat with remaining clusters.

  • Put the pan back in the refrigerator for an hour or until chocolate is set.
  • Remove from parchment.
  • Store in a cool place.


I found this recipe for these incredible buns over at TrickNTreat.

The dough is topped with a milk wash and sanding sugar forms the perfect crust. The instant coffee adds a wonderful flavor and the aroma while baking is mouth watering. You can use colored sanding sugars like I did here for different holidays and add a touch of whimsy.

Eat them warm from the oven while they are soft with that sugary crunch. These are going to become a Sunday morning brunch favorite.

MILK COFFEE BUNS yield 10 buns

2  cups all purpose flour
2  teaspoons instant yeast
3  tablespoons  butter
2  tablespoons  sugar
½ teaspoon salt
¾ cup  milk
2 teaspoons QUALITY instant coffee
2  tablespoons  milk and sugar for topping

  • In a saucepan, scald the milk.
  • Add in instant coffee, butter and sugar.
  • Cool until lukewarm.
  • Place the flour and instant yeast in a mixing bowl.
  • Gradually add the milk mixture and salt, forms into soft  pliable dough.
  • Knead by hand for 10 minutes until smooth.
  • Transfer into greased and covered bowl and let rise until double for 1-1 1/2 hours.
  • Punch dough down, divide into 8-10 balls.
  • Shape into smooth balls and place onto baking sheet.
  • Brush tops with milk.
  • Sprinkle with sugar.
  • Re-cover with a flour sack towel and let sit in a warm place for 45 minutes.
  • Preheat oven to 350°.
  • Bake 15-20 minutes until golden brown.
  • Transfer onto cooling rack.


I found the original recipe in an old cookbook that called for FRESH strawberries only – never frozen, but I wanted to make them in December when fruit, even FRESH can have virtually no flavor.  So, I have adapted it to use FREEZE DRIED fruit powder, Which opens up all sorts of possibilities for future flavors.  So far we’ve used strawberry and raspberry – so YUMMY! A shortbread crust topped with a fruit custard are the perfect combo for this sweet and tart bite. I’m anxious to try this recipe as a cherry limeade.


1 1/4 cups AP flour, sifted
1/2 cup sugar
1/2 teaspoon sea salt
1 tablespoon FRESH lemon zest
10 tablespoons unsalted butter, COLD AND CUBED (see notes)
1 LARGE egg yolk

  • Preheat oven 350°.
  • Combine the flour, sugar, sea salt and lemon zest quickly in the food processor.
  • Add COLD, CUBED butter, pulsing until mixtures is coarse crumbs. (see notes)
  • Add the egg yolk, pulsing until incorporated.
  • Transfer dough to a 9×9 lightly greased baking dish.
  • Press dough down evenly.
  • Bake 18-20 minutes until lightly browned.
  • Set aside to cool while you prepare the filling. DON’T TURN OFF THE OVEN.

12 tablespoons unsalted butter
1 cup sugar
5 LARGE egg yolks
1/4 cup FREEZE DRIED strawberry powder
1 tablespoon FRESH lemon zest
Juice of 4 lemons (1/2 cup)
1/4 cup cornstarch

  • In a medium saucepan, melt the butter over a low heat.
  • Remove the pan from the heat and stir in sugar until dissolved.
  • Let cool slightly.
  • Mix in egg yolks.
  • In a food processor combine the lemon juice, lemon zest and strawberry powder.
  • Add the cornstarch, pulsing to incorporate.
  • Add the strawberry mixture to the butter mixture and cook over medium heat, stirring continuously, 8-10 minutes until you reach a custard consistency that coats the back of a spoon.
  • Pour strawberry mixture evenly over the cooled crust.
  • Bake 10 minutes, until filling is set.
  • Cool on wire rack 20 minutes.
  • Transfer to refrigerator for 3-4 hours to chill.
  • Cut and dust with powdered sugar if desired.
  • Store in an airtight container in the fridge.

NOTES: If you don’t have a food processor, you can make this recipe easily by grating your butter with a cheese grater to make it easier to cut into the flour with a pastry cutter by hand.


I have a station set up just outside the front door in the alcove for delivery drivers with a nice variety of drinks and snacks for them to choose from.  They all seem to enjoy it and our regular drivers have come to know it will always be there. I normally do this, but tried for a bit nicer variety this year so they realize just how much they have become essential in this day and age.

I usually do a large plate of goodies for my neighbors and regular delivery people. But, this year with smaller gatherings and everyone having been home so much and already snacking too much probably, I’m changing it up to make it easier on me, more cost effective for me and more fun too since I’m sans my munchkin baking crew this year because of social distancing.

So, I’m doing gift jars for brownie mixes that can be used whenever they want instead of a plate of goodies that may go bad before they eat them all.

1 cup packed brown sugar
1/2 cup sugar
1/3 cup baking cocoa
1 cup peanut butter chips*
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup semi-sweet chocolate chips
1/2 cup FINELY chopped walnuts

  • In a quart size mason jar, layer the ingredients in the order listed, packing down well between each layer. This is an important step s these ingredients literally fill the jar!
  • Cover tightly. Store in a cool, DRY place up to 6 months.

Include a cute little square of Christmas fabric, some ribbon and tag with the following instructions:
2 LARGE eggs at room temperature
1/2 cup butter, melted
1 teaspoon PURE vanilla extract
Powdered sugar for dusting (optional)

  • Preheat oven to 350°.
  • In a bowl combine eggs, butter and vanilla with the brownie mix, folding together in as few strokes as possible.
  • Spread into a greased 8×8 baking pan.
  • Bake 25-30 minutes until set.
  • Cool on wire rack.
  • Dust with powdered sugar if desired.
  • Cut into squares.

NOTE: It is easy to change up this flavor by just changing the flavor of chips you use. I’m posting my peanut butter recipe, but you’ll notice the picture is of the jars I made with mint chocolate chips.  This batch of 12 had a variety of peanut butter chips, butterscotch chips, caramel chips and mint chocolate chips, LOL 😀 NOT all together  of course!


I combined my 3 favorite recipes; Shenandoah Apple Cake, Meyer Lemon Cake and Apple Cream Cheese Swirl Cake into a single recipe to make my Harvest bundt cake. and love it so much that this is now my favorite recipe!  This recipe makes two 9-inch bundt cakes or one 10-inch plus 2 small decorative bundt cakes or 6-8 small decorative bundt cakes.

The secret is the swirl of orange cream cheese that winds its way through the sweet tartness of the Meyer lemons and the crisp sweetness of the Honey Crisp apples to combine into the quintessential Thanksgiving dessert.


8 ounces cream cheese, room temperature
1/2 cup powdered sugar
2 tablespoons WONDRA flour
1 LARGE egg
1 tablespoon FRESH orange zest

  • On medium speed beat cream cheese until creamy in a medium mixing bowl.
  • Reduce speed to low and add powdered sugar, flour, egg and orange zest, beating until smooth.
  • Cover and chill while preparing batter.

2 3/4 cups sugar
2 tablespoons Meyer lemon zest
1 tablespoon orange zest

  • In a mixing bowl combine sugar and zest with a fork.
  • Set aside 10-20 minutes so flavor infuses sugar.

3 cups unbleached flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon sea salt
1 teaspoon QUALITY cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon FRESH ground nutmeg
1/2 cup avocado oil
1/2 cup (1 stick) unsalted butter
1 teaspoon PURE vanilla
6 LARGE eggs at room temperature
1/4 cup apple cider
1/4 cup Meyer lemon juice
1 cup sour cream
2 LARGE Honey Crisp or Granny Smith apples, peeled, cored and diced

  • Preheat oven to 350°.
  • Prepare bundt cake pan(s) with non-stick cooking spray and a flour dusting.
  • In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. Set aside.
  • In the bowl of your stand mixer cream the avocado oil and butter together.
  • Add the infused sugar, beating until well incorporated, light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Add apple cider, vanilla and lemon juice, blending well.
  • Alternately add flour mixture and sour cream, starting and ending with flour mixture JUST until blended after each addition.
  • Fold in apples.
  • Spread half of mixture into prepared pan(s).
  • Remove swirl mixture from the refrigerator and spoon evenly on top of batter, avoiding the edges.
  • Top with remaining batter.
  • Using a knife, gently pull the blade back and forth through the cake to swirl the cream cheese mixture into the batter. You don’t want to mix, just gently swirl.
  • Bake 60-75 minutes for a LARGE bundt pan until tester comes out clean. For the smaller decorative pans I start checking them around 35 minutes.
  • Let cool 15-20 minutes.
  • Invert and transfer to a wire rack to COMPLETELY cool before the syrup and glaze.

1/4 cup FRESH Meyer lemon juice
1/2 cup sugar
1/4 cup water

  • Combine ingredients in a small saucepan over low heat, stirring until sugar is COMPLETELY dissolved.
  • Brush over COOLED cake.
  • Allow cake to COMPLETELY cool again before glazing.

2 cups powdered sugar
1/4cup WHOLE milk
3tablespoons QUALITY honey
2 tablespoons FRESH Meyer lemon juice
2 tablespoons Meyer lemon zest

  • Whisk all together in small bowl until smooth.
  • Drizzle over COMPLETELY cooled cake.
  • Garnish with additional zest.


  • THE BEST ADVICE, I can offer you on this recipe is prep work! Do ALL of the zesting, juicing and chopping before you begin a single step!!!
  • Then infuse the sugar as directed as your second step before you begin the swirl so it allows more time for the sugar to be flavor infused.


3-4 1/4 cups flour
2 tablespoons sugar
1 tablespoon salt 1 package (1/4 ounce) active dry yeast
2 cups WHOLE milk
1 tablespoon butter
2 cups + 1/4 cup FINELY shredded cheddar cheese
1 LARGE egg white, beaten

  • In a large bowl whisk together 2 cups of the flour, sugar, salt and yeast.
  • In a small saucepan heat the milk and butter to 120°-130°.
  • Add milk mixture into the dry ingredients, beating until smooth.
  • Stir in cheese and enough flour to form a soft dough, but do not knead!
  • Cover and let rise in a warm place 45-60 minutes until doubled in size. Dough will be soft.
  • Punch dough down and divide into 2 portions.
  • Shape each portion into 12 balls.
  • Place your rolls into a greased 9×13 greased baking pan.
  • Cover and let rise in a warm place for another 45 minutes or so until double in size.
  • Preheat oven to 350°.
  • Brush with beaten egg white.
  • Bake 20-25 minutes until golden.
  • Sprinkle with 1/4 cup cheese last 5minutes.


Once upon a time this would have been called a DUMP cake, but when I saw a version of it on FaceBook from My Baking Addiction where they called it a Pumpkin Crunch Cake I knew I had to make my own version. This cake epitomizes fall flavors and is wonderful cold or even at room temperature! Don’t forget a dollop of whip cream and a sprinkle of cinnamon. I made some other modifications for taste and we now call it Pumpkin Pineapple Crunch Cake aKa modified HARVEST DUMP CAKE.

Pumpkin Pineapple Crunch Cake aKa modified HARVEST DUMP CAKE Serves 12-18

Prep Time: 10 minutes Cook Time: 1 hour Chill Time: 3 hours Total Time: 4 hours 10 minutes

1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
1 (8 ounce) can crushed pineapple (drained WELL)
4 LARGE eggs
1/2 cup sugar
1/2 cup packed light brown sugar
2 teaspoons PURE vanilla extract
1 tablespoon pumpkin pie spice (apple pie spice works well too)
1 teaspoon salt
1/2 cup golden raisins or currants (currants are my favorite)
1 box yellow or white cake mix
1 cup chopped walnuts divided 3/4 cup + 1/4 cup
1 cup unsalted butter, melted
cinnamon sprinkle

  • Preheat oven to 350°.
  • Butter a 9×13 inch baking pan.
  • In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugars, vanilla, pumpkin pie spice and salt and well combined and smooth.
  • Fold in crushed pineapple and raisins.
  • Pour mixture into prepared pan and spread into an even layer.
  • Sprinkle dry cake mix evenly over the pumpkin mixture, followed by the 3/4 cup of chopped walnuts and use you hands to gently press it into the pumpkin batter.
  • Evenly drizzle the melted butter over the entire cake.
  • Bake in preheated oven for 45 minutes. Check your cake. If the top is becoming too brown, cover the cake with a piece of foil for the remaining bake time. Continue baking an additional 15-20 minutes or until set.
  • Remove pan to a wire rack to cool completely.
  • Chill for a few hours before serving.
  • If desired, top with whipped cream, remaining chopped walnuts and a sprinkle of cinnamon before serving.


  • Even if serving at room temperature be sure to chill the cake first!
  • If you don’t have any evaporated milk you can substitute 3/4 cup whole milk and 1/4 cup heavy cream.


I was recently watching food network and there was an episode of Molly Yeh’s Farm Girl on she made the most amazing sugar cookies – thick AND chewy! I’m usually not a fan of sugar cookies, but she made them look so delicious! As long as I was making cookies, I thought I’d also make this intriguing sounding recipe which is a short cut recipe, but honestly Molly’s recipe with no rest or refrigerator time is just as easy 😀 I’ll make Molly’s recipe again closer to Christmas with snowmen and other cutters.


1 pouch (17.5 ounce) Betty Crocker Sugar Cookie Mix
1 LARGE egg
1 tablespoon water
1/3 cup butter, melted and cooled
1 bag (8 ounces) Lay’s Kettle cooked Sea Salt and Vinegar potato Chips, crushed

  • Preheat oven to 350°.
  • Line baking sheet with silicone mat or parchment.
  • In a large mixing bowl combine cookie mix with melt butter, water and egg until well mixed.
  • Add crushed potato chips, mixing well.
  • Drop by spoonfuls to baking sheets.
  • Arrange 2 or 3 chips on top of each cookie, gently pressing into the dough.
  • Bake 11-12 minutes until golden around the edges and centers are just set.
  • Let cool on baking sheet 2 minutes.
  • Transfer to wire rack and cool completely.

MOLLY YEH SUGAR COOKIES  makes 10-12 large cookies
1 3/4 cups (227 grams) all-purpose flour, plus more for dusting
2/3 cup (75 grams) almond flour
1/4 cup rainbow sprinkles (cylinders)-(optional)
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, softened
1/3 cup (67 grams) granulated sugar
1/3 cup (40 grams) powdered sugar
Zest from 1 lemon
1 LARGE egg
1 teaspoon PURE vanilla extract
1/4 teaspoon PURE almond extract

  • Whisk together the all-purpose flour, almond flour, sprinkles (if using), baking powder and salt in a medium bowl and set aside.
  • Cream together the butter, granulated and powdered sugars and lemon zest in a stand mixer fitted with the paddle attachment until pale and fluffy, 3 to 4 minutes.
  • Add the egg and mix to combine, and then add the extracts and mix to combine.
  • Add the flour mixture to the butter mixture, mixing until blended.


  • At this point you can wrap the dough in plastic wrap and refrigerate for an hour or up to 2 days, or you can get going on rolling out your dough and cutting out your cookies immediately.


  • If not refrigerating preheat oven to 350°.
  • Line two baking sheets with parchment paper or silicone mats and set aside.
  • Roll the dough out on a lightly floured surface to a little less than 1/2-inch-thick, dusting with more flour as needed to prevent it from sticking to the work surface or rolling pin.
  • Cut out the cookies using your favorite cutters, then use an offset spatula to transfer to a lined baking sheet, 1 inch apart.
  • Re-roll scraps and cut out more cookies.
  • Bake until the cookies are just thinking about starting to turn brown, beginning to check larger cookies for doneness at 12 minutes and smaller cookies at 10 minutes.
  • Let cool on the baking sheets for 5 minutes, then carefully transfer to a wire rack to cool completely.

2 cups powdered sugar, plus more as needed
2 tablespoons light corn syrup, optional (see NOTES)
1/2 teaspoon PURE vanilla extract
Splash almond extract
Pinch kosher salt
4 to 6 tablespoons heavy cream
Sanding sugar, for sprinkling
food coloring, for the glaze

  • Mix together the powdered sugar, corn syrup (if using), vanilla, almond extract, salt and 4 tablespoons heavy cream in a medium bowl until smooth. It should be very thick but just thin enough that when you lift your spoon it falls off in smooth ribbons. If it’s too thick, stir in more cream little by little, and if it’s too thin, stir in a few more spoonfuls of powdered sugar until you get the right consistency.
  • Divide into however many separate colors you need and fill a piping bags fitted with an 1/8-inch round tip with three-quarters of the glaze and decorate.
  • Sprinkle with sanding sugar if desired.
  • Let set and enjoy!
  • These will keep at room temperature in an airtight container for a good few days, but you can also freeze them once the glaze is dry and they’ll stay fresher longer!

NOTES: The corn syrup will make the glaze glossy. If you want to omit it, just increase the heavy cream by 2 tablespoons.


The streusel topping is what turns this ordinary pumpkin pie into something spectacularly perfect for your fall holiday celebrations!

1 batch your favorite pie crust dough or 1 sheet Pillsbury pie crust
3 LARGE eggs
15 ounce can solid pack pumpkin
1 1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup PACKED brown sugar
1/2 teaspoon salt
1 tablespoon QUALITY cinnamon
1 teaspoon Pumpkin Pie Spice blend

  • Preheat oven to 350°.
  • On a lightly floured surface prepare pie crust and transfer to a 9 inch deep dish pie plate. Trim and flute edges.
  • In a large bowl, whisk together the pumpkin, eggs, heavy cream, sugars and spices.
  • Pour into crust.
  • Bake 45 minutes.

1 cup AP flour
1/2 cup PACKED brown sugar
1/2 cup chopped walnuts
1/2 cup COLD butter, cubed
1/3 cup FINELY chopped crystallized pineapple
1/3 cup golden raisins

  • In a small bowl combine the flour, brown sugar and walnuts.
  • Cut in butter pieces until crumbly.
  • Add in pineapple pieces and raisins mixing until well coated and distributed.
  • Remove pie from oven and GENTLY sprinkle streusel over the pumpkin filling.
  • Lay a piece of foil over top gently to prevent burning.
  • Bake 15 minutes more, remove foil and bake another 10 minutues or until a knife comes out clean when inserted into pie center.
  • Cool on wire rack.
  • Refrigerate leftovers.


2 cups biscuit baking mix
1 1/4 cups finely shredded Parmesan cheese
1/4 cup finely shredded Cheddar cheese
2/3 cup milk
1 clove finely minced garlic
1/2 teaspoon garlic powder
2 tablespoons margarine, melted
2 teaspoons dried parsley
1 teaspoon garlic salt
2 tablespoons butter

  • Preheat oven to 400°.
  • Lightly grease a cookie sheet or baking pan.
  • In a large bowl, combine baking mix, 1 1/4 cups of the cheese, minced garlic and garlic powder.
  • Stir in milk.
  • Drop batter by heaping tablespoonfuls onto prepared cookie sheet or form into baking dish.
  • Bake in preheated oven for 10 minutes.
  • Brush biscuits with melted butter, and sprinkle with parsley, garlic salt and cheddar cheese.
  • Bake for 5 more minutes, or until lightly browned on the bottom.


CHERRY PINEAPPLE BUNDT CAKE adapted from Sweet Peas Kitchen

This Cherry Almond Bundt Cake is a refreshing dessert cake full of flavor that lends its beauty to any backyard BBQ or church social, but is also great for holiday buffet tables with the perfect slices of bundt style cake.

1 ½ cups unsalted butter, room temperature
3 cups sugar
5 LARGE eggs, room temperature
3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups whole milk, room temperature
2 teaspoons QUALITY PURE pineapple extract
1 cup COMSTOCK cherries (save the rest of the can for garnish at the end)

  • Preheat the oven to 325°.
  • Generously grease and flour bundt pan proper.
  • Sift together the flour, baking powder and salt in a mixing bowl. Set aside.
  • Pour the cherries into a strainer to drain the glaze from the cherries into a large bowl. Keep the glaze. The glaze will be thick and take some time to drain. Shake the colander periodically or move the cherries around with a large spoon to separate them from the glaze.

  • In a large bowl or stand mixer cream the butter until smooth.
  • Add the sugar and continue beating it until it’s light and fluffy.
  • Add the almond extract, mixing until incorporated.
  • Add the eggs ONE AT A TIME making sure each one is mixed before adding the next egg.
  • Gradually alternate dry ingredients and milk, beating until incorporated after each addition.
  • Pour 1/2 of your batter into the prepared bundt pan.
  • Add 3/4 cup of the cherries to the batter and swirl them into the batter.
  • Spread a VERY THIN layer of the glaze on top.
  • Add the remaining batter followed by the remaining cherries and another VERY THIN layer of glaze.
  • Cover the bundt pan with aluminum foil.
  • Bake for 65-70 minutes. The sides of the cake should be slightly pulling away from the pan and a cake tester should come out clean.
  • Remove from oven and cool at least 10-15 minutes on a wire rack. The pan should be lukewarm, but cool to the touch.
  • Invert bundt pan and tap on several sides with a table knife to release the cake onto the wire rack. Let cool completely before glazing.

4 ounces cream cheese, softened
2 cups powdered sugar
6 teaspoons heavy whipping cream or milk
¼ teaspoon QUALITY almond extract
1/4 teaspoon salt

  • Place the cream cheese in the microwave for 20-30 seconds, to soften.
  • In a medium-sized bowl, add the cream cheese, and powdered sugar, stir to combine.
  • Add the heavy cream, almond extract and salt and continue to stir until it thickens.
  • Drizzle the glaze over the cake.
  • Garnish with sliced almonds


  • Use remaining Comstock sherries around the edge of the bundt cake before serving. To make it even more decadent you can add a fudge drizzle over the cherries or the whole cake!

Store in an airtight container for up to a week. This cake freezes exceptionally well IF it is frozen soon after baking. Be sure to wrap it at least twice and place in a large ziplock bag to prevent it from drying out or freezer burn. If you wrap it well, it will taste just like a fresh cake after thawing.


  • Pineapple – Make it with crushed canned pineapple instead. It is an entirely different flavor that is scrumptious.
  • COMSTOCK – just about any pie filling flavor lends itself to this cake, but I especially like the Berry medley, peaches or sour cherries.


1/2 cups (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 Cup granulated sugar
2 LARGE Eggs
1 teaspoon QUALITY vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
scant 1/2 teaspoon QUALITY ground cinnamon
1/2 teaspoon salt
3 cups Quaker® Oats (quick OR old fashioned)
1 1/4 cups semi sweet chocolate chips
1 cup raisins or raisins
1/2 cup crushed walnuts

  • Preheat oven to 350°.
  • In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
  • Add eggs and vanilla; beat well.
  • Add combined flour, baking soda, baking powder, cinnamon and salt; mix well.
  • Add oats and mix well.
  • Add chocolate chips and mix well.
  • Fold in raisins and mix well.
  • Drop dough by rounded tablespoonfuls onto foil lined ungreased cookie sheets.
  • Bake 10-12 minutes or until light golden brown.
  • Cool 5 minutes on cookie sheets.
  • Remove to wire rack.
  • Cool completely.
  • Store tightly covered.


Bar Cookies – 24 bars

  • Press dough onto bottom of ungreased 13 x 9-inch baking pan.
  • Bake 30 to 35 minutes or until light golden brown.
  • Cool completely in pan on wire rack.
  • Cut into bars.
  • Store tightly covered.