Cranberry Chocolate Chip Oatmeal Cookies A modified version of the Quaker Oats VORC (look under the lid). As with all cookie recipes, freezing your chocolate chips and cranberries will make a huge difference in the finished cookie. The chips will hold together under heat and cranberries won't puree in the mixer. Let these cookies cool completely! Ingredients: 2 sticks unsalted butter 1 cup packed dark brown sugar 1/2 cup granulated sugar 2 eggs 2 teaspoons vanilla 1-1/2 cups all-purpose flour 3 cups Quaker Oats - regular, not the instant or overnight 1 tsp baking soda 1 cup chocolate chips - not minis 2 cups cranberries Process: Cream both sugars and the butter until soft and fluffy Add the eggs and vanilla and mix Mix the flour, baking soda, cranberries, and chocolate chips in a large bowl and then add to the mixer and combine at low speed for a minute at most Add the oatmeal and combine at low speed Preheat the oven to 350 degrees and line two baking sheets with parchment paper Roll the dough into 1" to 1-1/2" balls and place on the baking sheets Flatten them if you want crispy cookies, otherwise leave them as balls to get chewy centers Bake 13-15 minutes or until the edges start to get brown Cool completely on racks. Yields around 3 dozen cookies

shoot clair..it won't work... but you can c/p the cookie and it will come up, on search... for some reason they don't let you have the option in the post section, only in the link section, sigh...

Thank you, everyone!! Colleen, I'd love that recipe. It isn't surprising, I guess, that the kids were eating chocolate chip and several of the "elders", by which I mean even older than me, were dunking those cinnamon snaps in coffee. It's kind of a classic, I think, whereas the kids go straight for the "sweet". Writersblock, I haven't had beef processed yet, so I had extra empty freezer room for cookies! Timing was good, because in a couple of weeks the freezers will be full again. Peppi, I also had the job of cooking pasta. I cooked some ahead and refrigerated it, then just gave it a "dunk" for a minute in boiling water to heat it up. The sauce was kept warm in electric roasters and I cooked pasta throughout the event, so it was only when the servers were low and the fresh pasta wasn't quite done that we used the stuff I cooked ahead. Add some fresh hot sauce and the pasta was heated nicely. I had my "dream team" serving, three of the local police officers. One served the spaghetti and each of the other two had sauce, one with meat and one without. Parmesan cheese in shakers at the end of the line and the cookies and drinks were in one corner, the salad in another, so we didn't have people lining up at a single station, they were spread out and "serve yourself" so while some people were getting coffee or cookies, others were having salad while others were getting pasta and garlic bread. There was a bake sale and a silent auction simultaneously in different rooms of the church. It actually worked pretty well, I was pleasantly surprised. All the food was donated, so the sauce came in big containers from two local restaurants, already prepared. We just added meat to half and heated it in the roasters, but we had to brown the ground beef first, which doesn't really take long and we also did that ahead so it was ready to heat. LindaC, I didn't measure it all in pounds, but I used 4 pounds of butter, 19 cups of flour, 9 cups of oatmeal, 7 cups of white sugar and 9 1/2 cups of brown sugar, plus chocolate and butterscotch chips and various "other" condiments. I'll post the recipes on separate threads, so they're easier to find. Without figuring in my time, just the ingredients alone plus the electricity to bake them, I figure they cost about 6 cents per cookie and I'll never be able to buy one of those $3 cookies at a bakery again without thinking about that. (sigh) Mustangs, it's only about 40 dozen, so if you baked a dozen a year for the past 40 years, you've made it. (grin) I'm sure, somehow, that BeauLily has talked you into baking several dozen at least! Nothing hurts today except the muscle that runs up the back of my left leg. I know for sure I didn't "work my butt off" because it kind of hurts so I know it's still there, LOL. Annie

I'm not sure it's so easy to make soft oatmeal cookies that are also thin. When I make oatmeal cookies and flatten them before baking so they're thin, they get very crispy, which is what I prefer. All I can think of is underbaking, which would likely mean some trial and error. I use a 1.5" inch cookie scoop. Oatmeal Cookies 2-2 1/2 doz. 1/2 cup shortening (5 Tbs butter/ 3 Tbs oil) 1 cup sugar 1/4 tsp. salt 1 egg 1/2 tsp. baking soda 1 cup flour 1 1/4 cups rolled oats cinnamon nutmeg 1/3-1/2 cup walnuts 1/3 - 1/2 cup raisins Oven 350F Cream shortening with sugar, add egg and beat until light & fluffy. Beat in spices and salt. Stir in flour and soda until completely mixed, then add oats, raisins and walnuts and mix well. Drop Tbs 2 inches apart on parchment lined baking sheet, flatten with a fork. Bake 10-12 minutes, until lightly browned. Cookies will crisp up as they cool.