TASTY TUESDAY

Home made cookies can't be beat. Today I am sharing two recipes, one from TASTE OF HOME and another from SOUTHERN LIVING. These would be great for the school lunch box or for a special treat. Even though they both have butter each has healthy oatmeal and dark chocolate and the second has less fat.

CHEWY GOOD OATMEAL COOKIES
1 c. butter, softened
1 c. packed brown sugar
1/2 c. sugar
2 eggs
1 tbsp. honey
2 tsp. vanilla
2 1/2 c. quick cooking oats
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 1/3 c. dried cherries
1 c. white baking chips
1 c. chopped macadamia nuts
In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, honey, and vanilla. In another bowl, mix the oats, flour, baking soda, salt and cinnamon; gradually beat into the creamed mixture. Stir in the remaining ingredients.
Drop dough by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 for 10-12 minutes or until golden brown. Cool on pan for 2 minutes; remove to wire racks to cool.
YIELD: 3 1/2 dozen

DARK CHOCOLATE CHUNK COOKIES
3/4 c. uncooked regular oats
1/4 c. butter, softened
3/4 c. firmly packed light brown sugar
1/2 c. granulated sugar
2 large eggs
1 tsp. vanilla
1 3/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. slat
1/4 tsp. baking powder
3 (4oz.) bittersweet chocolate baking bars, coarsley chopped and divided
Parchment paper
Preheat oven to 400.
Bake oats in a 9 inch pie plate 10-12 minutes or until toasted and fragrant, stirring halfway through. Cool completely on a wire rack(about 30 minutes). Process oats in a blender or food processor 1 minute until finely ground.
Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until fluffy. Add eggs and vanilla, beating just until blended.
Stir together flour, next 3 ingredients, and ground oats in a small bowl; gradually add to the butter mixture, beating just until blended, after each addition. Fold in 2 1/4 cups chopped chocolate (about 2 bars) just until combined. Cover dough, and chill 8-12 hours.
Preheat oven to 350. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets (about 6 per sheet)
Bake at 350 for 10-12 minutes or until golden brown; press remaining chocolate into cookies. Remove from baking sheets to wire racks; cool completely (about 15 minutes).