Last week, it was my congregation's scheduled shift to support Alpha House, an exceptional organization which offers "temporary shelter, food and support services (to those without homes) in a caring atmosphere of dignity and safety. More than providing just a bed and a roof for families, our goal ... is to support the families in securing and maintaining their own home."

Volunteers from the congregation can be hosts, serving dinner and sharing a meal with the residents; they can stay overnight and be a friendly face and resource if needed in an emergency; or they can provide the entrees, side dishes, salads and desserts that comprise a home-cooked meal for people who've lost their own homes.

Alpha House is one of my very favorite charities, and I'm always happy to contribute to the meals. This time, I was assigned to make a dessert; healthier options are preferred, rather than junk food.

Well, let's just say I compromised between the two extremes! I made cookies, which are hardly considered healthy; and yet, I added oats and dried fruit to them, in order to boost the nutritional value. The raisins, I already had on hand. But the apricots were a lovely marketing gift from Peeled Snacks.

Whether served at dinner or packed in a lunch if there are leftovers for the next day, I hope these soft, cinnamony treats provide comfort to those who've lost so much and are working so hard to regain stability for their families.

(Click on this link to find ways you can support Alpha House and its residents.)

Soft 'n' Chewy Oatmeal Cookies

1 cup raisins
1/4 cup chopped dried apricots
1/3 cup butter, softened
2/3 cup shortening
1 cup sugar
2 eggs
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 teaspoon aluminum-free baking powder
1 teaspoon kosher salt
2 cups flour
1-3/4 cups quick-cook oats
1 1.5-ounce packet instant Maple and Brown Sugar oatmeal

Preheat oven to 350 degrees. Lightly grease a baking sheet.

Place the raisins and the apricots into a small saucepan and cover with water; bring to a boil, then remove from heat and let rest.

In a large mixing bowl, combine butter, shortening, sugar, eggs, cinnamon, baking soda, baking powder and salt. Stir in the flour, then stir in the oats and oatmeal.

Drain the dried fruit, then add it to the bowl and combine well.

With damp hands, roll ping pong-sized balls of dough and place them 2 inches apart on the baking sheet. Bake for 10 minutes until cookies are lightly browned and still slightly soft when pressed in the middle. Continue until all of the batter is used up.

Makes about 48 cookies.

Mary Bilyeu has won or placed in more than 60 cooking contests and writes about her adventures in the kitchen. She was thrilled to have her post about Scottish Oatmeal Shortbread named as one of the daily "Best of the Blogs" by the prestigious Food News Journal.

Go visit Mary's blog — Food Floozie — on which she enthuses and effuses over all things food-related. Her newest feature is Frugal Floozie Friday, seeking fun and food for $5 or less ... really! Feel free to email her with questions or comments or suggestions: yentamary@gmail.com.

The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers as they cook along with her ... may you always be happy here.