Oatmeal Craisin Cookies

Recipe based on Beth's Spicy Oatmeal Cookies.

Ingredients
1/2 cup butter, softened
1/2 cup applesauce
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups rolled oats
1 cup craisins

Directions
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, applesauce, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.

Peppermint Pattie Poke Cake

Cake:

• 1 box chocolate cake mix
• Water, oil, and eggs called for on mix

Filling:

• 1 box (4-serving size) white chocolate instant pudding mix
• 2 cups milk
• 1/2 tsp peppermint extract

Frosting:

• 1/4 tsp peppermint extract
• 1 container milk chocolate frosting (or make your own)
• 3/4 cup coarsely chopped chocolate covered peppermint patties (8 candies)--hint, they will chop better if you freeze them first

1. Heat oven to 350 degrees. Make cake as directed for 13x9 inch pan; cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon.
2. In medium bowl, beat filling ingredients with wire whisk about 2 minutes. Immediately pour over cake. Cover loosely and refrigerate about 2 hours or until chilled
3. Stir 1/4 tsp peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint pattie pieces. Store loosely covered in fridge.

15 servings.

NutritionInformation:

1 Serving:Calories 360 (Calories from Fat 130); Total Fat 15g (Saturated Fat 4 1/2g, Trans Fat 1 1/2g); Cholesterol 45mg; Sodium 440mg; Total Carbohydrate 54g (Dietary Fiber 1g, Sugars 38g); Protein 4g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium8%; Iron 10% Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 3 1/2