My favorite came from Katie. Chocolate Chip Cookies 1/2 cup rolled oats 2-1/4 cup AP flour 1-1/2 tsp baking soda 1 tsp salt 1/4 tsp cinnamon 1 cup butter softened 3/4 cup brown sugar packed 3/4 cup granulated sugar 1-1/2 tsp vanilla 1/2 tsp lemon juice 2 eggs 3 cups semi sweet chocolate chips (I prefer Ghirardelli bittersweet) 1-1/2 cup chopped walnuts Grind oats in food processor or blender until fine (I actually skip this step). Combine the oats with the flour, baking soda, salt and cinnamon in a medium bowl. Cream together the butter, sugars, vanilla and lemon juice. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until the ingredeints are well blended. For the best results, chill the dough overnight in the refrigerator before baking the cookies. Spoon rounded 1/4 cup portions onto an ungreased cookie sheet Place the scoops about 2 inches apart. Bake in a 350 oven for 16-28 minutes or until cookies are light brown and soft in the middle. I actually make the cookies smaller and cook them about 13 minutes, but actually, the length of cooking time is pretty well determined by your oven.

My method is perfect for brownie brittle. And yes it's hard like peanut brittle. You just break it into pieces by hand. Buy a pkg of chocolate brownie mix, 10 oz size. I buy Marie Callender's, from Dollar Tree, but Betty Crocker has one at Wall Mart. Both are the fudge brownie mixes and both work. Just follow the recipe below for the brittle Add to the mix, 1 egg, 1/4 cup water, 1/4 cup oil. Spray a cookie sheet, the one I use is 15 x 10.***I NOW use parchment paper which I spray the corners on the bottom to keep it from sliding. Spread the batter thinly all over the cookie sheet and evenly. I use a spatula. Then with fingers, take chocolate morsels and sprinkle about 1/2 cup or more over the batter. Bake 325 for 30 minutes. Turn oven off and let sit inside oven for 30 more minutes. Brownies will be hard. Let them cool completely, and make sure the chocolate morsels are cooled and hard. Lift up at one end with a fork, and break into pieces. Store in an airtight container. Eat and enjoy!

Per WalnutCreek's request: OATMEAL PUDDING COOKIES 1 and 1/4 cups flour 1 tsp. baking soda 1 cup softened butter 3/4 cup firmly packed light brown sugar 1/4 cup white sugar 1 4oz. Serving size vanilla instant pudding 2 eggs 1 cup raisins 3 and 1/2 cups quick cooking rolled oats Mix flour with baking soda. Combine butter, the sugars and pudding mix in large mixing bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Stir in oats and raisins. Batter will be stiff. Drop by rounded measuring teaspoonfuls onto ungreased baking sheets, about 2 inches apart. Bake at 375° for 10 to 12 minutes. Makes about 5 dozen cookies.

These sound really good and my husband loves lemon anything so I will make these and gain a couple of pounds eating them. I'll use dried cranberries but plump them in some warm water for a few minutes. I do have a question = I'm assuming I should use a brick of cream cheese rather than the soft tub? but that low fat brick would be ok?