Over a Cup: $250 cookies | CraigDailyPress.com

Over a Cup: $250 cookies

I’m ashamed to think how long ago it has been since I baked cookies. I just don’t take the time anymore. This week I found a cookie recipe that I haven’t baked since about 1992. That’s the date on the yellowed newspaper clipping, anyway. I remember baking the cookies for a holiday at my son Jamie’s family’s home.

This cookie recipe makes a lot of cookies so plan to spend a good deal of the day baking them or cut the recipe in half. (Even mixing up the cookies takes time.) The cookies are delicious, though.

Rhubarb season will be here soon. Here’s a recipe for a rhubarb dessert that I have not tried. It comes from my cookbook without a cover, index and a lot of pages.

We’ll have rhubarb soon. Do you have a favorite rhubarb recipe that you would like to share? Call 970-824-8809 or write to P.O. Box 415, Craig, CO 81626.

$250 cookies

2 cups butter

2 cups white sugar

2 tablespoons vanilla

2 cups brown sugar

4 eggs

5 cups oatmeal

2 teaspoons baking powder

4 cups flour

2 teaspoons baking soda

8-ounce Hershey bar, grated or Hershey chunks

12 ounces chocolate chips

12 ounces peanut butter chips

3 cups chopped walnuts

Preheat the oven to 350 degrees. In a large bowl, cream together the butter, white sugar, brown sugar, vanilla, and eggs. Next blend in a blender the oatmeal, baking powder, baking soda, and flour. Add it to the creamed mixture. Then add the Hershey bar, chocolate and peanut butter chips and walnuts. Mix well. Drop by teaspoons on an ungreased cookie sheet. Bake in a 350-degree oven for 6 to 8 minutes until barely brown. See why they’re called $250 cookies?

Rhubarb oatmeal crumble

3 cups diced rhubarb

1/3 cup granulated sugar

1/4 teaspoon cinnamon

1 tablespoon butter

1/4 cup water

Oatmeal topping:

2/3 cup sifted all-purpose flour

2/3 cup oatmeal

1/8 teaspoon salt

1/3 cup granulated sugar

1/4 teaspoon baking soda

1/4 cup melted shortening

Mix rhubarb and water. Arrange in a shallow, greased 9-inch baking dish. Sprinkle with sugar and cinnamon and dot with butter. Sift flour, salt, and soda together. Mix with oatmeal and sugar. Blend in the shortening until crumbly and spread topping over rhubarb mixture. Bake for 40 minutes at 350 degrees.

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