I have finally made the decision

Wow, I can't believe I haven't posted anything since May. Wow how time flies. We've had a fairly uneventful Summer except for finding out that there are 35 wineries in the State of Tennessee. Who knew? We have visited a couple so far and plan to visit all 35. I don't know how long it will take but we're going to do it eventually. I'll post some links and talk more about that later.

So what decision have I finally made? I'm going to write a cookbook. I've started on the first set of recipes and the concept is a work in progress. I thought however that I would go ahead and post the first few pages. What I have done is taken a regular run of the mill Oatmeal Cookie recipe and turned it into several variations. I hope you notice that all of these start with the same base and that it only takes a few ingredients to turn a traditional recipe into something your friends and family will ask for over and over again.   All of these cookies contain ingredients for both a regular recipe and a reduced sugar recipe. I have yet to come up with a way to make chewy, indulgent cookies without the aid of brown sugar. If I finally find something that works, you'll be the first to know.

So on with the recipes. Please give me your feedback, I look forward to it.

OATMEAL COOKIES

3/4 cup unsalted butter, softened

1 3/4 cup self-rising flour

1 packed cup brown sugar + 1/2 cup sugar or

3/4 cup packed brown sugar + ¾ cup Splenda

1 egg

1 tsp. vanilla extract

1/2 tsp. ground cinnamon

2 cups old fashioned rolled oats

Preheat oven to 375° In a mixing bowl beat butter with electric mixer until smooth. Add 1 cup flour, the brown sugar, sugar or Splenda, and cinnamon. Beat until crumbly. Add egg and vanilla. Beat until thoroughly combined. Beat in remaining flour, then stir or beat in the oats. Drop by rounded tablespoons 2 inches apart onto an ungreased cookie sheet. Bake for 10 minutes or until edges are golden. This recipe makes approximately 30 cookies.

OATMEAL RAISIN COOKIES

3/4 cup unsalted butter, softened

1 3/4 cup self-rising flour

1 packed cup brown sugar + 1/2 cup sugar or

3/4 cup packed brown sugar + ¾ cup Splenda

1 egg

1 tsp. vanilla extract

1/2 tsp. ground cinnamon

2 cups old fashioned rolled oats

1 cup raisins

Preheat oven to 375° In a mixing bowl beat butter with electric mixer until smooth. Add 1 cup flour, the brown sugar, sugar or Splenda, and cinnamon. Beat until crumbly. Add egg and vanilla. Beat until thoroughly combined. Beat in remaining flour, then stir or beat in the oats. Fold in the raisins. Drop by rounded tablespoons 2 inches apart onto an ungreased cookie sheet. Bake for 10 minutes or until edges are golden. This recipe makes approximately 30 cookies.

CHOCOLATE OATMEAL COOKIES

3/4 cup unsalted butter, softenedd

3 oz unsweetened Baker’s chocolate, melted

1 3/4 cup self-rising flour

1 packed cup brown sugar + 1/2 cup sugar or

3/4 cup packed brown sugar + ¾ cup Splenda

1 egg

1 tsp. vanilla extract

2 cups old fashioned rolled oats

Preheat oven to 375° In a mixing bowl beat butter with electric mixer until smooth. Add melted chocolate and beat just until combined. Add 1 cup flour, the brown sugar, sugar or Splenda. Beat until crumbly. Add egg and vanilla. Beat until thoroughly combined. Beat in remaining flour, then stir or beat in the oats. Drop by rounded tablespoons 2 inches apart onto an ungreased cookie sheet. Bake for 10 minutes or until edges are golden. This recipe makes approximately 30 cookies.

OATMEAL CHOCOLATE CHIP COOKIES

3/4 cup unsalted butter, softened

1 3/4 cup self-rising flour

1 packed cup brown sugar + 1/2 cup sugar or

3/4 cup packed brown sugar + ¾ cup Splenda

1 egg

1 tsp. vanilla extract

2 cups old fashioned rolled oats

1 cup semi-sweet chocolate chips

Preheat oven to 375° In a mixing bowl beat butter with electric mixer until smooth. Add 1 cup flour, the brown sugar, sugar or Splenda. Beat until crumbly. Add egg and vanilla. Beat until thoroughly combined. Beat in remaining flour, then stir or beat in the oats. Fold in the chocolate chips. Drop by rounded tablespoons 2 inches apart onto an ungreased cookie sheet. Bake for 10 minutes or until edges are golden. This recipe makes approximately 30 cookies.

TWICE THE CHOCOLATE OATMEAL CHOCOLATE CHIP COOKIES

3/4 cup unsalted butter, softened

3 oz unsweetened Baker’s chocolate

1 3/4 cup self-rising flour

1 packed cup brown sugar + 1/2 cup sugar or

3/4 cup packed brown sugar + ¾ cup Splenda

1 egg

1 tsp. vanilla extract

2 cups old fashioned rolled oats

1 cup semi-sweet chocolate chips

Preheat oven to 375° In a mixing bowl beat butter with electric mixer until smooth. Add melted chocolate and beat just until combined. Add 1 cup flour, the brown sugar, sugar or Splenda. Beat until crumbly. Add egg and vanilla. Beat until thoroughly combined. Beat in remaining flour, then stir or beat in the oats. Fold in the chocolate chips. Drop by rounded tablespoons 2 inches apart onto an ungreased cookie sheet. Bake for 10 minutes or until edges are golden. This recipe makes approximately 30 cookies.

INDULGENT CHOCOLATE OATMEAL COOKIES

3/4 cup unsalted butter, softened

3 oz unsweetened Baker’s chocolate

1 3/4 cup self-rising flour

1 packed cup brown sugar + 1/2 cup sugar or

3/4 cup packed brown sugar + ¾ cup Splenda

1 egg

1 tsp. vanilla extract

2 cups old fashioned rolled oats

1/2 cup semi-sweet chocolate chips

1/2 cup dark chocolate chips

Preheat oven to 375° In a mixing bowl beat butter with electric mixer until smooth. Add melted chocolate and beat just until combined. Add 1 cup flour, the brown sugar, sugar or Splenda. Beat until crumbly. Add egg and vanilla. Beat until thoroughly combined. Beat in remaining flour, then stir or beat in the oats. Fold in the chocolate chips. Drop by rounded tablespoons 2 inches apart onto an ungreased cookie sheet. Bake for 10 minutes or until edges are golden. This recipe makes approximately 30 cookies.

WHITE CHOCOLATE AND CRANBERRY OATMEAL COOKIES

3/4 cup unsalted butter, softened

1 3/4 cup self-rising flour

1 packed cup brown sugar + 1/2 cup sugar or

3/4 cup packed brown sugar + ¾ cup Splenda

1 egg

1 tsp. vanilla extract

2 cups old fashioned rolled oats

3/4 cup white chocolate chips

1/2 cup dried cranberries, roughly chopped

Preheat oven to 375° In a mixing bowl beat butter with electric mixer until smooth. Add 1 cup flour, the brown sugar, sugar or Splenda. Beat until crumbly. Add egg and vanilla. Beat until thoroughly combined. Beat in remaining flour, then stir or beat in the oats. Fold in the white chocolate chips and chopped cranberries. Drop by rounded tablespoons 2 inches apart onto an ungreased cookie sheet. Bake for 10 minutes or until edges are golden. This recipe makes approximately 30 cookies.

TRAIL MIX COOKIES

3/4 cup unsalted butter, softened

1 3/4 cup self-rising flour

1 packed cup brown sugar + 1/2 cup sugar or

3/4 cup packed brown sugar + ¾ cup Splenda

1 egg

1 tsp. vanilla extract

1/2 tsp. ground cinnamon

1/4 tsp. nutmeg

1/4 tsp. ground ginger

1-1/2 cups old fashioned rolled oats

1/4 cup wheat germ

1/4 cup milled flax seed

2 TBSP toasted sesame seeds

1-1/2 cup any combination of raisins, dried apricots roughly chopped, dried cranberries roughly chopped, toasted walnuts roughly chopped, dark chocolate chips

Preheat oven to 375° In a mixing bowl beat butter with electric mixer until smooth. Add 1 cup flour, the brown sugar, sugar or Splenda, cinnamon, nutmeg, and ginger. Beat until crumbly. Add egg and vanilla. Beat until thoroughly combined. Beat in remaining flour, then stir or beat in the oats, wheat germ, flax seed, and sesame seeds. Fold in the raisins, apricots, cranberries, walnuts, and/or chocolate chips. Drop by rounded tablespoons 2 inches apart onto an ungreased cookie sheet. Bake for 10 minutes or until edges are golden. This recipe makes approximately 30 cookies.