Northwest NEWS

March 20, 2000

Home & Garden

Sweet Treats

Millennium Mocha Rocky Road Oatmeal Cookies

   1 c. (2 sticks) butter, softened
   1/2 c. firmly packed brown sugar
   1/2 c. granulated sugar
   2 eggs
   1-1/2 tsp. vanilla
   1 Tbsp. instant coffee granules
   1 Tbsp. hot water
   1-3/4 c. all-purpose flour
   1 tsp. baking soda
   1/2 tsp. salt
   2-1/2 c. oats (quick or old fashioned, uncooked)
   1-1/2 c. semisweet chocolate chips
   1-1/2 c. coarsely chopped toasted walnuts
   1-1/2 c. miniature marshmallows

   Heat oven to 350. Spray cookie sheets with cooking spray in large bowl; beat butter and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. Dissolve coffee granules in hot water. Add to butter mixture; mix well. Add combined flour, baking soda, and salt; mix well. Stir in oats, chocolate chips, and walnuts. To shape cookies, flatten 1 heaping Tbsp. of dough in palm of hand. Arrange 4 marshmallows in center; wrap dough around marshmallows. Space cookies 2 inches apart on cookies sheets. Bake 10-12 minutes or until edges are golden brown. (Do not overbake; centers of cookies should be soft.) Let stand 2 minutes on cookie sheets; remove to wire racks. Cool completely. Makes about 3 dozen.

Best-Ever Oatmeal Cookies

Best-Ever Oatmeal Cookies

   3 c. uncooked quick cooking oats
   2 c. firmly packed brown sugar
   1 c. butter, softened
   2 eggs
   1 tsp. baking soda
   2 tsp. vanilla
   1/2 tsp. salt
   1-1/2 c. all-purpose flour

   Heat oven to 375. In large mixer bowl, combine all ingredients except flour. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes). Drop dough by rounded Tbsp. 2 inches apart onto lightly greased cookie sheets. Bake for 8 to 12 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Makes 4 dozen cookies.

Extra Fudgy Rasberry Swirl Bars

   1 c. (6 oz.) real semi-sweet chocolate chips
   1/2 c. butter
   1 c. sugar
   2 tsp. vanilla
   2 eggs
   1 c. all purpose flour
   1/4 tsp. salt
   3 Tbsp. raspberry preserves
   Heat oven to 350. Melt chocolate chips and butter in 2-quart saucepan over low heat, stirring occasionally, until smooth (5 to 8 minutes). Remove from heat; stir in sugar and vanilla. Stir in eggs, one at a time, mixing well after each addition. Stir in flour and salt; mix just until flour is moistened. Spread batter into greased 9-inch square baking pan. Drop spoonfuls of preserves on batter in the corners and around edges of pan; gently pull knife through batter and preserves toward center for swirled effect. Do not over-swirl. Bake for 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely.

Butterscotch Fudge Bars

Cookie Base:
   1 c. all-purpose flour
   1 c. quick or old fashioned oats
   3/4 c. packed brown sugar
   1/2 c. chopped walnuts
   1/2 c. flaked coconut
   1/2 tsp. baking soda
   3/4 tsp. pumpkin pie spice
   3/4 c. (1-1/2 sticks) butter or margarine, melted
Fudge:
   2 Tbsp. butter
   2/3 c. evaporated milk
   1-1/2 c. granulated sugar
   1/4 tsp. salt
   2 c. (4 oz.) miniature marshmallows
   2 c. (12 oz. package) butterscotch flavored morsels
   1/2 c. chopped walnuts, divided
   1 tsp. vanilla extract

   For Cookie Base: Combine flour, oats, brown sugar, nuts, coconut, baking soda, and pumpkin pie spice in medium bowl; mix well. Stir in butter; mix well. Press into foil-lined 15-1/2 x 1-1/2-inch jelly roll pan. Bake in 350-degree oven for 13 to 15 minutes, or until slightly brown. Remove to wire rack to cool.

   For Fudge: Combine butter, evaporated milk, sugar, and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil for 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, butterscotch morsels, 1/4 c. walnuts, and vanilla. Stir vigorously for 1 minute, or until marshmallows are melted. Pour over cooled cookie base; sprinkle with remaining walnuts. Chill until firm.