Oatmeal Raisin Cookies
3/4 cup sugar 1/2 teaspoon baking soda
1/4 cup firmly packed brown sugar 1/2 teaspoon cinnamon
1/2 cup margarine or butter, 1/4 teaspoon salt
softened 1 1/2 cups quick-cooking
1/2 teaspoon vanilla rolled oats
1 egg 1/2 cup raisins
3/4 cup all-purpose flour 1/2 cup chopped nuts
Heat oven to 375º. Spray cookie sheets with cooking spray. In large bowl, combine sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins & nuts.
Drop dough by rounded teaspoonfuls 2 inches apart on sprayed cookie sheets. Bake at 375º for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
Hurry-Up Homemade Crescent Rolls
1 package active dry yeast
3/4 cup warm water
3 to 3-1/2 cup Original Bisquick® mix
2 tablespoons sugar
Poppy seed, if desired
In 1 cup measuring cup, mix yeast and warm water; let stand 5 minutes. In large bowl, stir 3 cups of the Bisquick mix and the sugar; gradually stir in yeast mixture. On floured surface, knead dough until smooth and elastic, about 10 minutes, adding remaining 1/2 cup Bisquick mix as needed. Roll dough into 12-inch round; cut into 12 wedges. Roll up wedges, starting at wide end, to form crescent shape. Spray cookie sheet with cooking spray. Place roll, point sides down, on cookie sheet. Cover loosely with plastic wrap and cloth towel. Let rise in warm place 1 hour or until doubled in size.
Heat oven to 425º. Uncover rolls. Sprinkle with poppy seed. Bake 10 to 12 minutes or until golden. Serve warm.
