• 1 cup packed brown sugar
• 1/2 cup butter or margarine — softened
• 1/2 cup shortening
• 1/3 cup honey
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1 1/2 cups quick-cooking or old-fashioned oats
• 2 teaspoons baking soda
• Granulated sugar
• 1 cup (about) thick fruit preserves (any flavor)

Heat oven to 350º. Beat brown sugar, butter, shortening, honey, eggs and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, oats and baking soda.

Shape dough into 1 1/4-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press bottom of glass into dough to grease, then dip into granulated sugar; press on shaped dough to flatten slightly. Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Remove from cookie sheet to wire rack. Cool completely. Spread about 1 1/2 teaspoons jam between bottoms of pairs of cookies.

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2. Giant Honey and Oat Cookies
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• 1 1/2 cups sugar
• 3/4 cup butter or margarine — softened
• 2/3 cup honey
• 3 egg whites
• 4 cups quick-cooking or old-fashioned oats
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Heat oven to 350º. Grease cookie sheet. Beat sugar, butter, honey and egg whites in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients.

Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 3 inches apart onto cookie sheet. Bake 11 to 14 minutes or until edges are light brown (centers will be soft). Cool 3 to 4 minutes; remove from cookie sheet to wire rack.

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3. Whole Wheat-Honey Cookies

• 1 cup sugar
• 1/2 cup butter or margarine — softened
• 1 teaspoon vanilla
• 1 egg
• 1 1/3 cups all-purpose flour
• 1 cup old-fashioned or quick-cooking oats
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted sunflower nuts
• 1/4 teaspoon yellow food color

Beat sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, oats, baking powder and salt. Divide dough into one-third and two-thirds portions. Stir sunflower nuts into one-third dough. Stir food color into two-thirds dough.

Shape sunflower dough into two 3/4-inch rolls, 8 inches long. Divide yellow dough in half. Pat each half into rectangle, 8 × 4 inches, on lightly floured surface. Top each rectangle with roll of sunflower dough. Wrap yellow dough around roll of sunflower dough. Press edges together. Wrap and refrigerate about 2 hours or until firm.

Heat oven to 350º. Grease cookie sheet. Cut rolls into 1/4-inch slices. Place about 2 inches apart on cookie sheet. Cut slits in outer yellow edge about every 1/2 inch to shape tips of petals. Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack.

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• 1/2 cup Brown Sugar
• 1/2 cup Sugar
• 3 Egg Whites
• 1 tsp. Vanilla
• 1 1/2 cups Flour
• 1 tsp. Baking Soda
• 1 tsp. Cinnamon
• 3 cups Old Fashion Oats
• 1 1/2 cups Unsweetened Applesauce

Optional:

• 1/4 cup I Can’t Believe Its Not Butter
• 1 cup Raisins
• 1 Banana

Preparation:
Blend all ingredients together. You may add more applesauce if mixture is too dry. Heat oven to 350 degrees. Drop by rounded tablespoon to PAM greased cookie sheet. Bake for 10 minutes or until brown.

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• 2 cups packed brown sugar
• 1/2 cup butter or margarine — softened
• 1/2 cup shortening
• 1 teaspoon vanilla
• 2 eggs
• 2 1/4 cups all-purpose flour
• 2 cups old-fashioned or quick-cooking oats
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated or powdered sugar

Heat oven to 350º. Grease cookie sheet. Beat brown sugar, butter, shortening, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, oats, baking powder and salt.

Shape dough into 1-inch balls; roll in granulated sugar. Place about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until almost no indentation remains when touched lightly in center. Immediately remove from cookie sheet to wire rack.

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