Only a few days remain before summer school vacations end and fall classes begin, so students who want to make the most of that free time might invite friends over for the day or plan a last-minute outing to a park or swim at a lake.
They’ll also want to have some yummy snacks on hand to fill those active tummies. And what better snack is there than cookies?
These recipes for Oatmeal Carmelitas and Mary Jane’s Tea Cakes are sure to delight the kids, as well as adults.
OATMEAL CARMELITAS
Crust:
2 cups all-purpose flour
2 cups quick-cooking rolled oats
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2-cups margarine or butter
Filling:
1 (6-ounce) package (1 cup) semisweet chocolate chips
1/2 cup chopped nuts
1 (12-ounce) jar (1 cup) caramel ice cream topping
3 tablespoons flour
Heat oven to 350 degrees. Grease a 13-by-9-inch pan.
Lightly spoon flour into measuring cup, level off and combine the flour in a large bowl with all the other crust ingredients at low speed until crumbly.
Press half of crumb mixture (about 3 cups) into bottom of prepared pan. Reserve remaining crumb mixture for topping.
Bake at 350 degrees for 10 minutes. Sprinkle warm base with chocolate chips and nuts.
In small bowl, combine caramel topping and 3 tablespoons flour; drizzle evenly over chocolate chips and nuts.
Sprinkle with reserved crumb mixture. Bake for an additional 18-22 minutes or until golden brown.
Cool completely and refrigerate 1-2 hours before cutting into 36 bars.
MARY JANE’S TEA CAKES
1 cup shortening
2 cups brown sugar
1 teaspoon vanilla
2 eggs
3 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup raisins, nuts or coconut
Combine shortening and brown sugar and vanilla and stir until smooth. Add eggs, one at a time, and stir until smooth.
Mix together flour, baking soda and salt and add to shortening mixture and stir until well combined. Mix in the raisins, nuts or coconut.
Divide dough into two sections and shape each into two oblong rolls and wrap in waxed paper or plastic wrap and refrigerate overnight.
When ready to bake, cut into about 1/4-inch slices and place on lightly greased baking sheets. Bake at 350 degrees for 12-15 minutes or until golden brown. Makes about 24 tea cakes.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
