Grandmother's Oatmeal Cookies

I have few memories of my great-grandmother.  But among them, I can most vividly recall the smell of her kitchen and the taste of these oatmeal cookies. They're chewy and slightly cake-y. It's a texture that-- from familiarity, association or aesthetic-- I think is perfect.

Ingredients

• 2 c. uncooked oats
• 2 eggs
• 3/4 c. cooking oil
• 1/2 c. milk
• 1 c. chopped nuts (optional)
• 1 c. raisins
• 1/4 c. brown sugar
• 1 1/3 c. plain flour
• 3/4 c. sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 Tbsp butter, cold and cut into pieces
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground clove
• 1/4 tsp allspice
• 1 tsp vanilla extract

Preparation

1. Combine dry ingredients except for the raisins--making sure that the butter has been broken up and spread evenly throughout. 
2. Mix in wet ingredients with a spoon and fold in the raisins.
3. Drop from a tablespoon onto an ungreased cookie sheet and bake at 350ºF/180ºC for 12 minutes. Makes about 20 cookies.

If you want the quick way out, simply combine the first seven ingredients (oats, eggs, oil, milk, nuts, raisins and brown sugar) with a package of spice cake mix.

toffee bars

for the toffee part:
1 cup packed dark brown sugar
1 cup butter
2 cups flour
1 egg
1/4 tsp salt
1-2 tsp vanilla
1-2 tsp almond

Preheat oven to 350° degrees.
1. Cream butter and sugar.
2. Add egg, vanilla, and almond; continue beating.
3. Add flour and salt, and mix thoroughly.
4. Pour/press the mixture into an 11x9 or 15x11 pan (depending on how thick you want the bars).
5. Bake for 15-20 minutes, or until it looks like it's set.

for the top:
1/2-1 cup chocolate chips or chocolate bits
1/4-1 cup of either pecans or almonds--both work great with this recipe (and I imagine pistachios and walnuts would, too)

1. While toffee bars are still warm, sprinkle chocolate on top, and let the chocolate melt.
2. Spread chocolate with a spatula or spoon until even over the surface of the bars.
3. Add nuts on top, let the chocolate set, and then cut into squares!