by Noel Lizotte
Cookies for breakfast? When I was a little girl and stayed overnight at grandma’s house, I was amazed that she would sometimes let us eat cookies for breakfast. At home mom always made us eat traditional breakfast food like cereal.
In hindsight, the cookies grandma let us eat weren’t exactly Oreos, but rather a healthy snack disguised as a cookie. Grandma’s cookies were full of things like dates and fiber and all kinds of vitamins. Sure fooled this kid!
As a mother, I decided that as long as my kids ate something for breakfast, I wasn’t so worried about what it was. There were enough other things to fret about every morning – shoes and socks, for example. I guess if I had kept these cookie bars on hand, I could have relaxed like grandma did.
Oatmeal Raisin Cookie Bars
1 cup butter or margarine
1 cup white sugar
1 cup brown sugar
1 tsp vanilla
2 tsp cinnamon
2 cups flour
1 tsp baking soda
1 tsp salt
3 cups oatmeal
1/2 cup raisins
Preheat oven to 375 degrees Fahrenheit.
In a large sized mixing bowl, mix together the butter, eggs, vanilla, white sugar and brown sugar.
In a separate, medium bowl, mix the dry ingredients: flour, cinnamon, baking soda, salt and oatmeal.
Add the raisins to the dry ingredients and mix to coat.
Mix the dry ingredients into the butter and sugar mixture a little bit at a time, mixing well between additions.
Scrape the batter into a greased 9 x 13 baking dish.
Bake at 375 degrees Fahrenheit for 30 minutes.
Cookies are done when a tooth pick inserted into the middle comes out clean.
Approximate Nutrition Information: Servings Per Recipe: 24, Amount Per Serving: Calories: 65, Fat: 2g, Cholesterol: 5mg, Sodium: 81g, Total Carbs: 10g, Protein: 1g.
Make it a Meal: Serve for breakfast with coffee and milk!
Variations: Add some white chocolate chips, chopped walnuts or some dried cranberries to change up the flavor of these delicious cookies.
Store in an air tight container at room temperature for up to a week. Store in the refrigerator for up to two weeks. Keeping a slice of bread in the container with the cookies is a sure way to keep the cookie bars soft. This cookie also freezes well, stored up to four weeks.
Reader Feedback: Polenta is apparently the preferred name for last week’s recipe. Several readers recognized this menu item as that name but had never heard of corn meal mush. I suppose that’s a name reserved for home cooking restaurants and not used at fancy diners!
Noel Lizotte is looking forward to spring and passing the time with easy recipes like this. More recipes are available in her cookbook, for sale at www.ApronFreeCooking.com