Recipe of the Week
Dark moons
Courtesy of
Tanya Kelley

You’ll find this recipe and over 400 more in Backwoods Home Cooking.
Click Here


1 cup butter (not margarine)
1 cup confectioner’s sugar
2 tsp. vanilla
1-1/2 cup flour
1/2 tsp. baking soda
1 cup of rolled oats
1 7-oz. chocolate bar, milk or dark chocolate


Cream butter and sugar until fluffy. Add vanilla and rolled oats. Sift flour and baking soda together and add to mix. Mix thoroughly.

Shape dough in a 2-inch roll and chill in refrigerator for 1 hour. Slice in 1/4-inch slices. Bake on an ungreased cookie sheet at 325° for 25 minutes, until the cookies are lightly browned.

When the cookies are cool, melt the chocolate until it can be stirred smooth. Dip the side of each cookie in the chocolate, rotating it to make the crescent moon shape.

Click here for more recipes

Have a recipe you’d like to share? Please send it via email to Contributed recipes may appear online or in the BHM newsletter.


Please enter your comment!
Please enter your name here