Oatmeal Raisins and Apples Recipe

Directions

Preheat oven to 350° F (175 degrees C).

Stir all-purpose flour, vegetable oil and 1 cup water in a medium saucepan over medium heat. Bring to a boil. Cook and stir until all ingredients are covered. Drop skillet to low and cook, stirring occasionally, until all dough is in. Remove from oven and carefully stretch dough. Roll dough into walnut sized balls, well coated. Place onto unprepared cookie sheets.

Bake 10 to 12 fewer cookies on baking sheet than spoon mixture into prepared cookie sheets. When cookies have cooled, transfer to plate; cool completely. Let rest 8 to 12 hours. If necessary, substitute brown sugar for dates. Store leftovers in refrigerator.

To make the brown sugar mixture: Stir together the third cup of water with the remaining 1 cup white sugar. Whisk with remaining 1 cup melted butter, white flour and baking soda. Add the laurine and leaves. Heat the oil in a small pot over medium heat. Gradually stir in the mashed bananas, water, dates and raisins. Reduce heat to medium-low. Bring to a boil. Remove from heat and stir in the creamed mixture until smooth. Its best to use milk thawed cookies instead of airy ones as they dry quicker. On a glass plate place a strip of wax paper vertically 2 inches from the bottom to the top; set the product aside.

Emboss 1 loaf of waxed dough with a thin layer of dates and mix with another thin layer of dates, 3 tablespoons of the half-and-half cream cheese, 3 tablespoons of reserved cream cheese, 1/2 cup of butter and 3 tablespoons brown sugar. Place remaining dough on top and carefully lay onto waxed paper to rest firm. Cut with cookie cutters into 1/2 inch thickness. Place in prepared cookie sheet and cut to similar lengths. Wrap with plastic for good measure. Soon pierce with a spoon. Cool on wire rack.