Basic oats will mix well with lots of festive fare

DOUBLE GINGER OAT BARS
8 tablespoons (1 stick) butter or light butter, divided
1large egg
4ounces reduced-fat cream cheese
2/3 cup firmly packed brown sugar
11/2cups confectioners' sugar
1 package (14.5 oz.) gingerbread cake and cookie mix
2tablespoons finely chopped crystallized ginger OR 1/2 teaspoon ground ginger
11/4 cups oats (quick or old fashioned, uncooked)
Red and green decorator's icing (optional)
1/3 cup water
For bars, heat oven to 350 degrees. Spray 13 x 9 x 2-inch metal baking pan with cooking spray; set aside.
In large saucepan, melt 6 tablespoons of the butter over low heat. Remove from heat. Add brown sugar; stir with wooden spoon until well blended. Add gingerbread mix, oats, water and egg; stir until well blended. Spread evenly in prepared pan.
Bake 30 to 33 minutes or until wooden pick inserted in center comes out with a few moist crumbs clinging to it. Cool bars completely in pan on wire rack.*
For frosting, beat cream cheese and remaining 2 tablespoons butter with electric mixer in medium bowl until blended. Gradually add confectioners' sugar, beating until smooth. Beat in ginger.
Spread frosting evenly over bars. Cover and refrigerate until ready to cut and decorate.
To decorate, cut into bars and remove from pan. Using red and green frosting, pipe ribbons, holly leaves and berries or other decorations onto each bar. Refrigerate uncovered until decorations set, then cover and refrigerate up to 3 days.
Yield: 42 bars
*If desired, at this point bars can be frozen covered up to 2 months. Let thaw at room temperature, about 30 minutes. Proceed as directed in Steps 4, 5 and 6.
Cook's Tip: If desired, 3/4 teaspoon vanilla extract may be substituted for ginger in frosting.
CRANBERRY OAT THUMBPRINTS
1cup (2 sticks) butter, softened
1cup oats (quick or old fashioned, uncooked)
3/4 cup sifted confectioners' sugar
1teaspoon vanilla
1cup fresh or frozen cranberries
12/3 cups all-purpose flour
6tablespoons granulated sugar
3/4 cup ground toasted walnuts
1/4cup water
1/8 teaspoon salt
1/2cup semisweet chocolate chips
For cookies, beat butter, confectioners' sugar and vanilla in large bowl with electric mixer until creamy. Add combined flour, walnuts and salt; beat just until combined. Add oats; beat just until combined. Cover and refrigerate dough until firm, about 2 hours or overnight.*
For filling, combine cranberries, granulated sugar and water in small heavy saucepan. Bring to a boil; reduce heat. Simmer gently, stirring frequently, until cranberries pop and mixture thickens. Cool slightly. Cover and refrigerate until ready to use.
Heat oven to 350 degrees. Pinch off pieces of dough and roll into 1-inch balls. Place 2-inches apart on ungreased cookie sheets. Use thumb to make deep indentation in center of each ball. Bake 10 to 12 minutes or until bottoms are light golden brown. Cool 2 minutes on cookie sheets. Transfer to wire racks; cool completely.
Store cooled cookies at room temperature in airtight container, separating layers with parchment or waxed paper, up to 3 days or freeze up to 3 months. Thaw in container at room temperature.
To serve, fill centers of each cookie with 1/2 teaspoon cranberry filling. Melt chocolate according to package directions. Transfer to resealable plastic sandwich bag and seal. Snip tiny piece from corner of bag. Pipe chocolate over each cookie. Refrigerate just until chocolate sets.
Yield: 41/2 dozen
*If dough is refrigerated overnight, allow to stand covered at room temperature 15 to 20 minutes before shaping.
Cook's tips: To toast walnuts, spread walnuts in single layer on cookie sheet. Bake at 350 degrees until fragrant, 6 to 8 minutes. Cool completely before grinding in food processor or nut grinder.
If desired, 1/2 cup jarred or canned whole berry cranberry sauce may be substituted for cranberry filling.
Source: Quaker Oats