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September 15th, 2008

Maybe it doesn't look like Fall, but it's here – in some places at least. Looking for some oven meals. How about crock-pot specials? Please send to: publisher@flyanglersonline.com

Oatmeal Raisin Cake Cookies
Submitted by Joseph E. Valencic

INGREDIENTS:

      1 ea. 18.5 oz package Giant Eagle brand (store brand) Ultra Moist Butter Deluxe cake mix (Can also use Duncan Hines Butter Deluxe)

      ½ Cup vegetable oil

      2 Eggs ­ well beaten

      2 T Warm water

      ½ Cup oatmeal flakes (any brand)

      ½ Cup raisins (white or red)

      Optional:

      ½ Cup semi-sweet chocolate chips

      ½ Cup chopped walnuts or pecans

      ½ Cup chopped dates

DIRECTIONS:

Preheat oven to 350 F. Combine cake mix, eggs water and oil until smooth. Blend in remaining ingredients until thoroughly mixed. Batter will be a little stiff, but don't be concerned with that.

Drop a slightly rounded teaspoonful of batter 2" apart on an ungreased cookie sheet.

Bake for 12-14 minutes or until slightly browned. Remove from oven and allow to cool in the pan for a few minutes before removing to a cooling rack.

Makes about 4 dozen cookies using teaspoon, or 3 dozen using a tablespoon. ~ Joe (the doughgod)

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