Maple raisin crisps

Today I served the coffee and goodies after church. I wasn't quite as ambitious as I've been in the past, but it still was good. The miniature bagels spread with whipped cream cheese were a hit, especially because the cashier at Trader Joe's suggested strawberry jam tasted really good with them. So I set out a couple small bowls of jam next to the bagels, which I'd cut and spread with cream cheese in advance, and let people add strawberry jam if they wished. I had no leftovers.

I also served organic grapes, dates, and bar cookies from a recipe my mother has made often. The recipe is easy to make (you don't have to remember to soften butter ahead of time); quick because they're bar cookies; fairly nutritious as far as cookies go; and tasty! My mother often made them for road trips.

Maple Raisin Crisps


• 2 cups rolled oats
  
• 1½ cups brown sugar (I use a little less)
  
• 1 cup vegetable oil (You can substitute up to ½ cup of applesauce. The bars will be a little more cake-like.)
  
• 2 eggs
  
• ½ teaspoon mapleline (or vanilla)
  
• 1½ cups flour
  
• 1 tablespoon baking powder
  
• 1½ salt (or less)
  
• 1 cup raisins
  
• 2/3 cup chopped nuts
  
  Mix together oats, brown sugar, oil, eggs, and mapleline. In a separate bowl, mix together flour, baking powder and salt. Add flour mixture to wet mixture. Stir in raisins and chopped nuts.
  
  Spread into 9" x 13" greased pan. Bake at 350° for about 25 minutes. Cool and cut into bars.

(P.S. Does anyone know if there's a number code for 2/3? My special characters' list only has ¼, ½, and ¾, so I just made the 2/3 a smaller font.)