Friends and I shared treats for a night in of movie-watching recently.
My longtime neighbor Ruth Frantz brought over one of our favorite movie snacks, Philly cream cheese with Raspberry-Chipotle Jam poured over it, served with crackers. I made popcorn and picked a good, suspenseful movie — “Take Shelter.”
Lisa Perez made these Oatmeal Bacon Cookies. The recipe makes a big batch of cookies, but could be cut in half.
The bits of bacon are chewy, and the smoky, slightly salty flavor is a great addition.
If you don’t like raisins you could substitute chopped dried cherries or cranberries. Try these with coffee in the morning, too. In fact, we might just call these Breakfast Cookies — easy for grabbing on your way out the door to work in the morning, too.
Oatmeal Bacon Cookies
2 cups old-fashioned oats
2 cups flour
1 cup sugar
1 cup cooking oil (canola or corn oil)
1 teaspoon soda in 4 tablespoons sour milk* or buttermilk
1 teaspoon cinnamon
1/8 teaspoon salt
1/2 teaspoon vanilla
1 cup chopped pecans
1 cup raisins
1 cup cooked chopped bacon (1/2-inch pieces)
Preheat oven to 350 degrees.
Combine dry ingredients in mixing bowl. Combine wet ingredients in separate container, then add to dry. Mix on low speed until blended. Add nuts, raisins and bacon just to blend. Drop 1/4 cup of dough on
cookie sheets. Bake for 10 – 15 minutes.
* Sour milk is made by adding 1 teaspoon of lemon juice to milk
From Lisa Perez