Rhubarb Crisp (or any fruit can be sustituted)

Rhubarb Crisp With Oat Crumble Crust

Rhubarb Mixture:

6	cups	Rhubarb
1/3	cup	Brown sugar
2	TBSP	Flour
1/2	TSP	Cinnamon

To Make Crisp: Place prepared Fruit in a 2-quart baking dish. Combine sugar, flour and cinnamon. Add to rhubarb and toss to coat.

Oat Crust:

1/2	cup	Butter, softened
1/2	cup	Brown sugar
1/2	cup	Flour
2/3	cups	Rolled Oats

To Make Crust: Mix crust ingredients with a pastry blender until crumbly. Sprinkle over rhubarb mixture. Bake at 350F for 45 minutes, until crisp is bubbling. Serves 8. (I usually double this recipe when I make it!!:o)

Jackie's Chocolate Chip Cookies

Jackie’s Chocolate Chip Cookies (YUM!)

3/4 cup sugar

3/4 cup brown sugar

3/4 butter, softened

2 eggs

1 1/2 teaspoons vanilla

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

18 ounces semisweet chocolate chips (yes, the more the merrier)

Place sugar, brown sugar, butter, eggs, and vanilla in bowl. Use electric mixer. If you have a Kitchen Aid turn to Speed 2 and mix for 30 seconds. Stop and scrape bowl. Turn to Speed 4 and beat for 30 seconds.

Place flour, salt, and baking soda in the mixture, gradually on Stir speed for about 2 minutes. Increase to Speed 2 and beat for 30 seconds. Add chocolate chips on stir speed and mix until blended.

Drop by scoopfuls on baking sheet. Bake at 350˚ for 10 to 12 minutes. I like to do 10 minutes first. Then check and bake until just slightly brown or slightly undercooked. Remove from oven and cool on baking sheet for 2 minutes before removing to a cookie rack to cool.