Kickin' Oatmeal Cookies

adapted slightly from Josi Kilpack's book Key Lime Pie - love the series!

1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2 1/2 cups oats
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon cinnamon
dash cayenne pepper
1 cup semi-sweet chocolate chips
1 cup white chocolate chips

Preheat oven to 400 degrees.  Cream butter and sugar by hand.  Add eggs one at a time, then vanilla.  Mix well until combined.  Combine dry ingredients in another bowl.  Add to wet ingredients by the half-cup; stir until combined.  Add chips and mix.

Drop by Tablespoon (or 1-inch scoop) on a Silpat-lined baking sheet, about two inches apart.  (These guys spread a bit!)  Bake 8 to 10 minutes or until just browned.  Don't overbake!  Allow to cool 2 minutes on cookie sheet before moving to cooling rack.

Makes approximately 3 dozen.

*can also use Craisins, or a combination of any of these.

Classic Oatmeal Butterscotch Chip Cookies

1 cup butter, softened
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
2 cups flour
2 3/4 cups oatmeal
2 cups butterscotch chips (or 1 cup semi-sweet chocolate and 1 cup butterscotch)

In a large bowl cream together the butter and sugars BY HAND. Add eggs and vanilla and stir until combined. Add baking soda, powder, cinnamon and salt and mix. Add flour, oatmeal, and chips. Mix until combined. Roll into balls and bake at 350ºF for 10-12 minutes.

Oatmeal Chocolate Chunk Bars

1 3/4 cup flour
3/4 tsp soda
¼ tsp salt
1 cup oatmeal
3/4 cup butter, softened
½ cup sugar
½ cup brown sugar
1 egg
1 tsp vanilla
12 ounces semi sweet chocolate chunks

Preheat oven to 375ºF. Whisk together dry ingredients and set aside. Beat butter, sugars, egg and vanilla till fluffy and add dry ingredients. Stir in chocolate chunks. Press into a greased 9x13 inch pan and bake for 18-20 minutes until light golden brown. Or double the recipe and press into a large sheet pan (11X17).