1984 Greenwood Jaycees Recipe Book

Cookbook page 21

Aggression Cookies, Chocolate Oatmeal Cookies, Koffee Klatsh Bars

AGGRESSION COOKIES                                          Kathy Meyer

3 c. brown sugar
3 c. margarine or butter
6 c. oatmeal
1 Tbsp, soda
3 c. flour

Put all in a large bowl. Knead, mash and squeeze it, the more you do
this, the better they taste. Form into small balls, on ungreased cookie
sheet. Butter the bottom of a small glass and dip the granulated sugar.
Using prepared glass mash balls flat. Bake at 350 degrees for 10-12
minutes. Makes 15 dozen cookies.

CHOCOLATE OATMEAL COOKIES                             JoAnn Wimmenauer

1 Stick butter or margarine
2 c. sugar
1/2 c. milk
1 tsp. vanilla
3 c. quick rolled oats
2 Tbsp, cocoa
1/2 c. peanut butter

Mix butter, sugar, milk, vanilla in sauce pan. Stir to boil. Boil 1 minute.
Pour into bowl of oats, cocoa and peanut butter. Mix well. Drop by
the teaspoon on wax paper. Let set. No bake.

KOFFEE KLATSH BARS                                         Annette Lacy

1 c. chopped raisins
2/3 c. strong coffee
1/2 tsp. cinnamon
1/2 c. sifted flour
1/2 c. butter
1/2 tsp. soda
1/2 tsp. salt
1 c. sugar
2 eggs

Blend raisins, coffee and cinnamon in blender. Let set while making
rest of cake. Sift together flour, salt and soda, set aside. Cream butter
and sugar well. Add unbeaten eggs, one at a time, beating until well
blended. Stir in sifted dry ingredients, tTien coffee mixture. Beat well
until mixed. Bake in 13x9-inch greased pan at 250 degrees for 25-30
minutes. While baking, blend butter, sugar and coffee for glaze. Ice
cooled bars with glaze.

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                                      -21-     Greenwood, Ind.