Kristan, that’s pretty much how it is in my house, too. Me, myself and I enjoy the entire loaf. Pyroman is one of those curious creatures who can resist sweets and our daughter thinks you’re trying to poison her if you give her pumpkin anything. All I can say is more for me. But I would share with you… maybe.

Here’s the fall recipe I’m most known for:

Emily’s Cranberry-Oatmeal Cookies

ingredients

1/2 pound (2 sticks) butter, softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon powdered ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt (optional)

3 cups old fashioned rolled oats

1-2 cup or more fresh or frozen crainberries, coarsely chopped

preparation

1. Heat oven to 350°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt; mix well. Add oats and cranberries; mix well.

2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

3. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Note: I sometimes substitute about half the all-purpose flour for whole wheat pastry flour … it makes for a healthier (I like to pretend) and chewier cookie. You could use dried cranberries if you needed to, but they’re usually sweetened and think the tartness is what makes the cookie.

Servings: ABOUT 4 DOZEN