Do you still have cookies to bake for Christmas? If so, you may be looking for a way to make them fast and easy. This sure helps in making things easier as we close in on the holidays. The recipes I’m giving you fit that criteria: you start with one recipe and vary it to make different cookies. Here’s the lowdown on “Rolled Oat Cookie Mix” and the variations that can be made from it.
To start with, you combine flour, baking powder, salt and nutmeg. Separately, you cream butter and brown sugar, along with eggs and vanilla extract. The dry ingredients are added along with uncooked oats. From here, you choose the cookies you want to make with this mixture. You can make “Date Pecan Bars”, “Coconut Meringue Bars”, or “Almond Fruit Bars”.
The basic recipe is easy enough that if you chose to, you could make all three of these recipes by making three batches of the cookie mix. Then, you would have plenty of cookies for giving or to have for family and friends who drop by. If you have help in the kitchen, a group of three can make this a fast operation. Each one person can be working on one batch of the dough and one variation. This would really make this operation super fast! Doing it like this, you can get your cookie baking done in no time!
A few years ago, I shared another cookie recipe that is popular at Christmas for “Cherry Winks”. This is an “oldie, but goodie!” To get the recipe, click on the embedded link to get it.
Begin with this easy, basic cookie mixture and create three different cookies from it!
ROLLED OAT COOKIE MIX
- 1 cup sifted all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 2 sticks butter or margarine
- 3/4 cup packed brown sugar, either light or dark
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups uncooked oats, either quick or old-fashioned
Combine the first four ingredients and set aside. Cream the butter and brown sugar. Add the eggs and vanilla extract, beating until fluffy. Stir in the oats, then the dry ingredients. Use for making any of the three following bar cookies:
Date Pecan Bars: Prepare above recipe and stir in 1 cup finely chopped pitted dates and 1/2 cup chopped pecans. Turn into a foil-lined and greased 9×9 inch baking pan. Bake at 350 degrees for about 30 minutes or until they test done in the center. Cool and cut into 1×3 inch bars. Roll in confectioner’s sugar. Yield: about 2 dozen bars.
Coconut Meringue Bars; Prepare above recipe, using only 2 egg yolks and reserving the egg whites for the topping. Turn into a foil-lined and greased 13×9 inch pan. Bake at 350 degrees for 15 minutes. Meanwhile, prepare the meringue by beating 2 eggs white, 1 teaspoon vanilla extract and 1/8 teaspoon salt until whites hold soft peaks. Add 1/2 cup granulated sugar gradually, beating until whites are still and glossy. Fold in 2/3 cup flaked coconut. Spread meringue over partially baked base. Sprinkle 1/3 cup coconut over top. Return to the oven and bake an additional 15 minutes. Cool and cut into 1×3 inch bars. Yield: about 3 dozen bars.
Almond Fruit Bars: Prepare above recipe and spread in a foil-lined a greased 13×9 inch pan. Bake at 350 degrees until lightly browned, about 20 minutes. Combine 1 cup chopped mixed candied fruit, 1/3 cup raisins, 1/3 cup candied cherry halves, 1/2 cup sliced blanched almonds, 1/2 cup light corn syrup and 1 teaspoon grated orange rind. Spread evenly over the cookie base. Place under the broiler about 4 inches from the heat, and broil until nuts toast. Cool and cut into 1×3 inch bars. Yield: about 3 dozen bars.