Well, I'm sitting here eating your cookies, Roselin, and have to say thank you for a delicious new recipe. These are really delightful, crispy, great flavor and texture. They're sure to become a standard in our house. I wondered as I was shopping for ingredients what would happen with substituting regular oatmeal or as Lorna mentioned, Irish oatmeal. Have you tried other oatmeals or does the cooking in butter require the texture of the instant? I have an entire box of regular sitting in the cupboard and it looks so forlorn. Sue

These are excellent and quite pretty on a plate. Alexa *********************************************************** Holly Berry Cookies Servings: 12 Ingredients: 2 cups all-purpose flour 1 cup white sugar 1 teaspoon ground cinnamon 3/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup butter, chilled 1 egg 1/4 cup milk 2/3 cup seedless raspberry jam 2 cups confectioners' sugar 2 tablespoons milk 1/2 teaspoon vanilla extract 1/4 cup cinnamon red hot candies 4 drops green food coloring Directions: 1. In a large bowl combine the flour, white sugar, ground cinnamon, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl beat the egg and 1/4 cup of milk. Add this to the crumb mixture until the dough is moistened. Cover and refrigerate for at least 1 hour. 2. Preheat oven to 375 degrees F (190 degrees C). 3. On a lightly floured surface roll out the dough to 1/8 inch thick. Cut with a 2 inch round cookie cutter. Place on ungreased baking sheets. 4. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until edges are lightly browned. Cool on wire racks. Once cool spread jam on half of the cookies then top each with another cookie. 5. To Make Glaze: Combine the confectioners' sugar, 2 tablespoons milk and vanilla until smooth. Spread glaze over the cookie and decorate with red cinnamon candy before the glaze is set. Let dry. Using a small new paintbrush and green food coloring, paint holly leaves on cookies.

Some people aren't ga ga over butter flavor. I like it but it is not something I really like a lot, so I don't miss it in cookies, and using half butter gives butter's texture and flavor to the cookies along with the softness of margarine. But I also realize that margarine, which is not a totally natural product, bugs some people. For me, in most cookies when I use half butter I can still taste the buttery flavor and it is enough. All shortening, which some people also like, for me is a little too soft, and a little too greasy. Grandma made outstanding soft gingerbread cookies with Crisco, which is not something I keep in the cupboard but I scarfed up those cookies as a child. Margarine is also less expensive than butter, so using half and half is a way to still make good cookies and save some money. Luckily I like most thrifty foods so for me it is an easy adjustment. Your mileage may vary. I've also read that using a touch of molasses or corn syrup in the cookies helps them stay soft. I have a recipe on the docket using that technique, but I don't eat many cookies in the summer, too many great fruits around!

I'm surprised no one posted Ann T's recipe. It's wonderful. At the request of my DSIL, I add chocolate chips now, so he gets to eat both of his favorite cookies at the same time. Home Cookin Chapter: Recipes From Thibeault's Table Oatmeal - Best Oatmeal Cookies ============================== 1 Cup butter (2 sticks) 1 cup sugar 1/2 cup packed brown sugar 1 egg 2 teaspoons vanilla 1 2/3 cup flour 3/4 Teaspoon baking soda 1/8 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon cinnamon dash nutmeg 1 1/2 cups rolled oats 1 cup golden raisins 1 cup semisweet chocolate chips Optional: cranberries, nuts, or whatever appeals to you. Preheat oven to 350° Cream butter and sugars together until light and fluffy. Add egg and beat until smooth. Add vanilla Combine flour, soda, baking powder, salt, cinnamon and nutmeg. Stir into butter mixture. Add rolled oats. Gently mix in raisins/chocolate chips, etc. Roll into small balls (golf ball size) and flatten with glass dipped in sugar. Bake 10 to 12 minutes or until bottoms are golden. Cookie should not get brown. Cool on wire rack.