Chocolate Oat Squares

1c + 2T butter or margarine, softened, divideed

2c packed brown sugar

2 eggs

4t vanilla extract, divided

3c quick cooking oats

2 1/2 c flour

1 1/2 t salt, divided

1t baking soda

14 oz can sweetened condensed milk

2c semisweet chocolate chips

1 c chopped nuts

In a mixing bowl, cream 1 c butter and brown sugar. Beat in eggs and 2t vanilla. Combine oats, flour, bakaing soda, 1 t salt. Stir into creamed mixture.

Press 2/3 of oat mixture into a greased 15X10X1 in baking pan.

In a saucepan, combine milk, choco chips and remaining butter and salt. Cook and stir over low heat until chips are melted.

Spread chocolate over crust. Sprinkle with remaining oat mixture. Bake @ 350F for 25 minutes or until golden brown. Cool. Cut into squares.

diana

Chocolate Ginger Cookies

Chocolate Ginger Cookies
7 ounces semisweet chocolate
1 1/2 cups flour
2 tsp. ground ginger
1 teaspoon baking soda
1 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 Tablespoon cocoa powder
8 Tablespoons butter, room temperature
1/2 cup dark brown sugar, packed
1/4 cup unsulfured molasses
1/4 cup granulated sugar, for rolling the dough balls in.

Chop the chocolate into 1/4 inch chunks or just use chocolate chips (7 oz. is a little more than 1 cup) Set aside.

In a medium bowl, sift together flour, baking soda, ground ginger, cloves, nutmeg, and cocoa.

In the bowl of an electric mixer, cream the butter. Add brown sugar, beat until combined. Add molasses: beat until combined.

Add the flour mixture in batches until fully incorporated. Mix in chocolate. Cover with plastic wrap and refrigerate until firm. (about 1 hour or can be more)

Preheat oven to 325 degrees. Place the sugar in a small bowl. Scoop our dough and make balls of it. Place the dough balls in bowl of sugar and roll to coat. Place on cookie sheet. Bake until surface cracks slightly, 13 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely. Yum!

Submitted by Mary Jorgensen