The holidays are right around the corner. The to-do list is longer than ever. Is baking cookies on your to-do list? If you love to bake cookies without a lot of fuss, here are two true-blue recipes from Penn State Extension. These recipes use basic ingredients and are easy to follow.
The first cookie is “no bake chocolate cookies.” If the protein gluten causes a concern, this recipe does not use wheat, barley, rye or triticale. If you prefer not to use margarine, canola oil can be substituted. This is made on top of the stove. No oven is required.
No Bake Chocolate Cookies
1 cup sugar
1/2 cup water
1/2 cup cocoa
4 Tablespoons margarine
1/2 cup peanut butter
1 teaspoon vanilla
3 cups uncooked quick oats
Combine sugar, water, cocoa, and margarine in a saucepan. Bring to a boil and boil for one minute. Add peanut butter, vanilla and oats. Cool slightly. Drop by spoonful onto a plate. These can be made ahead three or four days before needed.
The second recipe is an easy bar cookie. You may substitute dried blueberries or cranberries for the raisins. You can double this recipe. Just use a 9 by 11-inch pan. Mix, bake and then freeze if desired.
Chewy Raisin Squares
½ cup soft butter or margarine
¾ cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 cup minus 2 tablespoon flour
1 teaspoon baking powder
1 cup uncooked quick oats
½ cup raisins
Beat butter and sugar together until creamy. Blend in egg and vanilla. Combine flour and baking powder. Add to creamed mixture and beat until smooth. Stir in oats and raisins. Spread batter in lightly greased 8-inch square pan. Bake at 350-degree oven for 30 minutes. Cut into squares when cool. Freeze if desired.
