My favorite oatmeal chocolate chip cookies:
Hershey's Chocolate Chip Coconut Macaroon Bars:
3-3/4 cups MOUNDS Sweetened Coconut Flakes
3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 egg whites
1 egg, slightly beaten
1 teaspoon almond extract
1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates (I just used regular chocolate chips)
1. Heat oven to 350°F. Lightly grease 9-inch square baking pan.
2. Stir together coconut, sugar, flour and salt in large bowl. Add egg whites, egg and almond extract; stir until well blended. Stir in chocolates. Spread mixture into prepared pan, covering all chocolate pieces with coconut mixture.
3. Bake 35 minutes or until lightly browned. Remove from oven to wire rack. Cool completely in pan on wire rack. Cover with foil; allow to stand at room temperature about 8 hours or overnight. Cut into bars. About 24 bars.
Pecan Pumpkin Butter Oatmeal Cookies
1/2 cup (1 stick) butter, softened
3/4 cup firmly packed brown sugar
1/4 cup granulated white sugar
1 teaspoon vanilla
1/2 to 3/4 cup Muirhead Pecan Pumpkin Butter
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 tsp cinnamon
3 cups oats, uncooked
3/4 cup walnuts (they used 1 cup raisins)
Preheat oven to 350 degrees. Beat together butter and sugars until creamy. Add eggs, vanilla, and Muirhead Pecan Pumpkin Butter. Beat well. Combine flour, baking soda, and cinnamon. Mix in flour mixture, oats, and raisins. Drop by rounded spoonfuls onto ungreased cookie sheet and flatten dough if desired. Bake 12 to 15 minutes or until golden brown. Cool several minutes on cookie sheet and move to wire rack. Makes about 4 1/2 dozen cookies.
Final cookie plate for tomorrow (I also have another to bring into work tomorrow!!)
About half way through my baking, I ran out to teach Body Step and take Body Pump! It felt soooo good to workout since I couldn't really do so Monday- Wednesday! For dinner, I made something quick and easy- English Muffin Pizzas served with Fruit. Josh's plate: