Back to School? Maybe. But there’s always Milk and Cookies, right?

Back in the day, when I was a young girl, I walked home from school and before I did any homework or piano practice I had a snack. My Mother was a cookie baker so invariably, the snack was milk and cookies. We didn’t have little bags of chips or puffs or granola bars back then.

I remember one time my mother veered away from her usual Fannies, peanut butter cookies and kichels. That was the day I brought my friend Joseph Lieberman (no, not that Joseph Lieberman) home to do homework together. I was happy my Mom had baked something new because Joseph had been to the house several times and maybe he was bored with the same old stuff. I had asked her if, sometime, she could bake something else. And so she did.

She made sugar cookies.

They were a great success. She made them occasionally after that but usually went back to the old favorites.

I’ve made my Mom’s recipe a few times over the years. Depending on the time of year I cut them into different shapes with cookie cutters (Hearts for Valentine’s Day usually).

This isn’t my Mom’s recipe though. I fiddled with it because hers included butter and I wanted to make it non-dairy. Also, I just bought some new jars of date honey (silan) and wanted to use that instead of the regular honey. She also added citrus peel and I didn’t.

But it is more or less her recipe.

Whether or not our children actually go back to school this season, milk and cookies is always a good treat.

In addition, these cookies, with the traditional holiday dates and honey, are a delicious choice for Rosh Hashanah (whether you use old fashioned honey or silan).

Shanah Tovah.

Date Honey Sugar Cookies

• 1/2 cup vegetable shortening

• 1/2 cup solid coconut oil

• 3/4 cup sugar

• 1/4 cup date honey

• 2 teaspoons vanilla extract

• 1 large egg

• 1 large egg yolk

• 3 cups all-purpose flour

• 2 teaspoons baking powder

• 1-1/2 teaspoons cornstarch

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon

• Confectioners’ sugar

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Combine the shortening, coconut oil, sugar, honey and vanilla extract and beat at medium speed for 3-4 minutes or until light and fluffy. Add the egg and egg yolk and beat at medium speed for 1-2 minutes or until well blended. In a separate bowl combine the flour, baking powder, cornstarch, salt and cinnamon. Add the dry ingredients to the honey mixture and beat at medium speed until a soft dough forms. Roll the dough on a floured surface to 1/8-inch thickness. Cut out shapes with 2-inch round or heart-shaped cookie cutters. Place the cookies prepared cookie sheet. Bake for about 12 minutes or until the edges are lightly brown. Let cool. Sprinkle with confectioners’ sugar.

Makes about 36

Chocolate Oat Bars

Back in the day — when I was a kid, that is — my brother and I walked home from school at 3:00 and knew it was our responsibility to practice the piano (our teacher required an hour a day), do our homework and get dinner ready.

Ours was a working Mom; she taught us how to set the table; she prepared the food and we put it in the oven at the appropriate time.

She was responsible for making sure there were cookies and milk when we got home — to feast on before said chores and stuff.

Sometimes she left us store-bought cookies. I have memories of fig bars, Hydrox and shortbread.

But mostly she baked. Butter cookies. Peanut butter cookies. Oatmeal-Raisin.

By the time I had my own children, life was very different. They took a school bus home and walked down the hill to our house. I was a working Mom, but my job as a food writer meant I worked at home.

I didn’t usually give them cookies and milk. Food styles had changed, so snacktime meant granola bars or those peanut-butter filled cheese crackers (I bought those because I mistakenly thought they were healthy). Sometimes a frozen burrito.

Looking back — I really like the milk and cookies thing. I miss those days. I miss the milk and cookies. Especially the dunking of cookies in the milk and then trying to bite off a soft milk-drenched piece before it fell into the bottom of the glass.

Cookies really are much better than frozen burritos and peanut-butter filled cheese crackers.

So, for all the parents of all the kids who are coming home from school now that the new term has begun — here are some cookies to consider for snacktime after school, before the piano practice or homework or whatever they have to do before the day is done.

Chocolate-Oat Bars

Cookie layers:

• 1 cup butter

• 2 cups packed brown sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 3 cups quick-cooking oats

• 2-1/2 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

chocolate layer:

• 1 can (14 ounces) sweetened condensed milk

• 12 ounces semisweet chocolate, chopped

• 2 tablespoons butter

• 1/4 teaspoon salt

• 2 teaspoons vanilla extract

• 1 cup raisins

Preheat the oven to 350 degrees. Grease a 15-inch x 1-inch jelly roll pan.

To make the cookie layers: beat 1 cup of the butter with the brown sugar in the bowl of an electric mixer set at medium for 2-3 minutes or until smooth and well blended. Add the eggs and 2 teaspoons vanilla extract and blend them in thoroughly. Add the oats, flour, salt, baking soda and cinnamon. Beat for 1-2 minutes or until the ingredients are evenly distributed. Press about two-thirds of the mixture into the prepared pan.

To make the chocolate layer, place the condensed milk, chocolate, butter and salt in a saucepan over low heat and cook, stirring frequently, for about 2-3 minutes or until the chocolate has melted. Remove the pan from the heat, stir in the vanilla extract and raisins. Spread this mixture evenly over the cookie layer. Sprinkle with the remaining cookie crumb mixture. Bake for 20-24 minutes or until lightly browned. Let cool and cut into squares.

 Makes about 48

Peanut Butter Cookies

Trick-or-treating was different back in the day when I was a kid, so long ago, in a time when no one was afraid that someone would give us poison candy or fruit with shards of glass in it.

Most often we celebrated Hallowe’en at home by bobbing for apples and roasting marshmallows and playing games wih my mother and dad.

If we did go out, it was to our neighbors, who gave us homemade cookies, maybe some apples. If we got candy it was always either candy corn, licorice or lollypops. 

Sounds naive probably. Maybe even hokey. 

It’s what we knew. And the first year after I was married I made cookies for the trick-or-treaters who came to our door and saw the look on the horrified faces of the parents who were there with their children. Times had changed and I was completely clueless about it then.

I never did that again. Only packages now, from certified candy manufacturers. 

I suppose it’s good for the economy, including for the dentists.

But these cookies are the ones I made that October day. The recipe is from my mother’s trove of absolutely fabulous cookie recipes. So whether or not you do anything special on Halloween, make these. Anytime. They freeze well and they are just as good straight from the freezer and dunked into milk or hot chocolate.

Peanut Butter Cookies

• 2-1/2 cups all-purpose flour

• 2 teaspoons baking soda

• 1 teaspoon salt

• 1 cup white sugar

• 1 cup brown sugar

• 1 cup peanut butter

• 1 cup shortening

• 2 large eggs

Preheat the oven to 350 degrees. Lightly grease a cookie sheet. In the bowl of an electric mixer combine the flour, baking soda, salt, white sugar and brown sugar. Mix at medium speed until the ingredients are well combined and evenly distributed. Add the peanut butter, shortening and eggs and mix at medium speed for 2-3 minutes or until well combined and thoroughly blended into a soft dough. Take off pieces of dough and shape them into balls about 1-1/2 inches in diameter. Flatten the balls between you palms. Place the circles on the cookie sheet, leaving some space between the cookies for them to expand. Press each cookie 2 times with the back of the tines of a fork, making a criss-cross pattern. Bake for 16-20 minutes or until lightly browned and crispy.

Makes about 100