APPLE OATMEAL COOKIES

1/2 c. butter, softened
1/2 c. honey
1 egg
1 tsp. vanilla
3/4 c. flour, unsifted
1/2 tsp. baking soda
3/4 tsp. cinnamon
1 med. apple, finely chopped
1 1/2 c. oatmeal

Beat butter, honey, egg and vanilla together. Mix flour, baking soda and cinnamon together. Add egg to mixture. Add apple. Mix well. Stir in oatmeal. Drop by spoonfuls on greased cookie sheet and bake at 375°F for 10 minutes.

Crispy Salted Oatmeal White Chocolate Cookies

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats

6 ounces good-quality white chocolate bar, chopped

1/2 teapoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.

2. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.

3. Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness.

4. Sprinkle a flake or two of sea salt on each cookie

5. Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.

Spiced Oatmeal-Raisin Batter Bread

1 cup rolled oats (not quick-cooking kind)
1 cup hot milk
2 large eggs, beaten
6 tablespoons (3/4 stick) butter, melted
1/4 cup firmly packed light brown sugar
1/2 cup seedless dark raisins
2 to 2 1/2 cups all-purpose flour, as needed
2 teaspoon salt
1/4 teaspoon ground cinnamon

1. Preheat the oven to 350 degrees. Butter a deep 1 1/2 quart casserole and set aside.

2. In a large mixing bowl, combine the oats and mil, stir and let stand till softened, about 10 minutes. Add the eggs, butter, brown sugar, and raisins and stir till well blended. Sift 2 cups of the flour, the baking powder, salt, and cinnamon directly into the oat mixture and stir till well blended and smooth, adding more flour as necessary for a firm consistency.

3. Scrape the batter into the prepared casserole and back till a straw inserted into the center comes out clean, about 1 hour. Let the bread cool slightly,then transfer toa wire rack to cool completely. To serve, cut into slices.

Makes 1 loaf; six servings