OATMEAL MACAROONS
1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
2 eggs
1/2 teaspoon almond extract
1-1/4 cups all-purpose flour
1 teaspoon baking soda
3 cups QuakerŽ Oats (quick or old fashioned, uncooked)
1 4-ounce package shredded coconut (about 1-1/3 cups)
Heat oven to 350°F. Lightly grease cookie sheets.
In large bowl, beat margarine and sugar until creamy. Add eggs
and almond
extract; beat well. Add combined flour and baking soda; mix
well. Add oats
and coconut; mix well.
Drop dough by rounded teaspoonfuls onto cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 2 minutes
on cookie
sheets; remove to wire rack. Cool completely. Store tightly
covered
BANANA OATMEAL COOKIES
1 1/2 cup plain flour
1/2 cup wheat flour
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 cup sugar
3/4 cup applesauce
1/4 cup butter
1 cup mashed bananas
2 eggs
2 cups rolled oats
Sift together dry ingredients; set aside. Cream butter
and sugar; add applesauce, bananas, and eggs. Beat
until smooth. Fold in oats. Mix with dry ingredients.
Drop from spoon onto cookie sheet sprayed with Pam.
Bake at 375 for 15 minutes.
TIP:
Let mixed batter
stand at room temperature for 10 minutes before
dropping onto cookie sheet. This helps cookies "stand
up" better.)
BANANA OATMEAL COOKIES
6 very ripe bananas, mashed
1 tsp heaping baking soda
2 tsp baking powder
2 tsp cinnamon
1 tsp vanilla
1 medium egg
2 cups oatmeal
1 cup whole wheat flour
1/3 cup white grape juice concentrate
1/3 cup favorite oil
1/2 cup grated carrot
3/4 cup chopped nuts (walnuts, sunflower seeds, filberts,
almonds)
Combine all wet ingredients, stir well.
Sift together all dry ingredients except nuts, and then add to
wet
ingredients, again stirring well.
Add chopped nuts last and stir to mix in. Let sit for about
fifteen minutes.
Then drop by tablespoonfuls onto greased cookie sheet.
Bake at 375F degrees for 12 minutes.
You can freeze these soft, cake-like cookies or you can store
them in a
tight container in the refrigerator
ROMA'S PINEAPPLE DROP COOKIES
1 c.sugar
1/2 c. butter
1 egg, beaten
1 t. vanilla
2 c. all purpose flour (I only use self rising flour, anymore.)
1 t. baking powder (illiminate, if using self rising flour)
1/4 t. salt
1/4 t. baking soda (illiminate, if using self rising flour)
1/2c. chopped walnuts
1 (8oz) can crushed pineapple in its own juice, drained
Heat oven to 375. Cream sugar, butter, egg, vanilla. Sift
together
flour, baking powder, salt, and baking soda. Stir into creamed
mixture
to make a soft dough. Stir in nuts and pineapple. Drop by
teaspoonfuls
onto a greased cookie sheet and bake 12 to 15 min.
APPLE CHEDDAR COOKIES
1/2 cup butter
1/2 cup sugar
1 large egg
1 tsp vanilla
1 1/2 cup unbleached flour
1/2 tsp baking soda
1/2 tsp cinnamon, ground
1/2 tsp salt
6 oz sharp cheddar cheese, shredded
1 1/2 cup apples, cored, peeled, and chopped
1/4 cup nuts, chopped
Cream the butter and sugar until light and fluffy,
and then stir in the egg and vanilla. Add the combined
dry ingredients, blending well. Stir in the cheese,
apples and nuts. Drop rounded teaspoonfuls of the
dough onto an ungreased cookie sheet and bake at 375
degrees F. for 15 minutes. Remove from the cookie
sheet and cool on a wire rack or plate.
1940's OATMEAL MOLASSES COOKIES
2 cups flour
2 cups oatmeal
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup sugar
3/4 cup shortening
2 eggs, beaten
5 tablespoons light molasses
2 teaspoons vanilla extract
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
Preheat oven to 350 degrees F. In a large bowl, stir together
the flour,
oatmeal, baking soda, baking powder, and salt. In another large
bowl, beat
the sugar with the shortening until smooth and creamy; mix in
beaten eggs,
molasses, and vanilla. Gradually mix in the dry ingredients.
Stir in walnuts
and raisins. Drop by teaspoonfuls onto ungreased baking sheets.
Bake for 10
to 12 minutes, or until slightly browned. Allow cookies to cool
on baking
sheet for 5 minutes before removing to a wire rack to cool
completely
ICING FOR COOKIES
3 Tbsp. butter
4 tsp. milk
1/2 cup
brown sugar
1 cup powdered sugar
3/4 tsp. vanilla
Cook butter ,
milk and brown sugar until dissolved: Cool and add powdered
sugar and
vanilla . Spread on warm cookies. Yield 4- 5 dozen.
PEANUT BUTTER OATMEAL CHEWIES
1 1/2 c. brown sugar
1 c. peanut butter
1 1/2 sticks softened butter
1/3 c. water
1 egg
1 tsp. vanilla
3 c. oats, uncooked
1 1/2 c. flour
1/2 tsp. baking soda
Beat sugar, peanut butter and butter until fluffy. Blend in
water, egg and
vanilla. Add combined dry ingredients. Mix well. Chill dough
about 1 hour.
Heat oven to 350 degrees. Shape dough to form 1 1/2 inch balls.
Place on
ungreased cookie sheet; flatten slightly. Bake 12 to 14 minutes
or until
edges are golden brown. Cool 1 minute on cookie sheet. Makes 4
dozen.
CRANBERRY-OATMEAL COOKIES
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 1/2 cup rolled oats
2 sticks (1 cup) unsalted butter, slightly softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon honey
2 teaspoons vanilla extract
1 1/3 cups dried cranberries
1 cup chopped walnuts
Preheat oven to 350 F. Lightly oil two baking sheets or line
them with
parchment paper.
In a medium bowl, mix the flour, baking soda, salt, cinnamon and
oats. Set
aside.
In the bowl of a stand mixer fitted with a paddle attachment,
beat the
butter and both sugars until light and fluffy. Beat in the eggs,
one at a
time, then scrape down the sides of the bowl. Add the honey and
vanilla and
beat until blended.
Add the flour mixture in two batches, beating until well
blended. Stir in
the cranberries and walnuts.
Drop the dough, one heaping tablespoon per cookie, about 2
inches apart on
the prepared baking sheets. Bake until the centers of the
cookies are soft,
but no longer look wet, about 10 to 12 minutes. Rotate the
sheets if
necessary for even browning.
Let the cookies cool 5 minutes on the baking sheets. Transfer to
a rack to
cool completely. Makes about 46 cookies.
SOFT OATMEAL COOKIES
If you like soft oatmeal cookies, rather than crisp, try putting
the oven
rack in the top third of the oven, preheat the
oven to 350
degrees.
Sift, stir or whisk together and then set
aside:
1/4 tsp. salt,
1/2 tsp. baking soda,
1 tsp. ground cinnamon.
In a large bowl, cream together:
1/3 c. granulated sugar,
1/3 cup brown sugar,
1/2 cup Crisco, 1/4 cup butter, softened.
Add, in this order, blending well after each:
1 lg. egg,
1 1/2 c. old-fashioned oatmeal, uncooked,
1 cup flour,
1/2 tsp. vanilla.
Next, add
1/2 reserved dry ingredients,
2 tbsp. milk, remaining dry ingredients,
2/3 c. chopped raisins,
1/2 c. chopped walnuts.
Drop by rounded teaspoonfuls onto baking sheets, leaving 2
inches between
cookies so they can spread. Bake at 350 degrees for 10 to 12
minutes, or
until very lightly browned. Cool on wire racks.
Makes 36 cookies.
SOFT OATMEAL COOKIE
1/2 c. butter
1 c. sugar
1 egg
1 3/4 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 c. raisins
1 c. oatmeal
1 c. applesauce
Cream butter and sugar. Add egg then applesauce, raisins and dry
ingredients. Bake at 375 degrees until brown. A nice soft, moist
cookie.
CHEWY BISQUICK BROWNIES
1-2/3 cup granulated sugar
1-1/2 sticks butter or margarine,melted
2 Tablespoons water
2 large eggs
2 teaspoons vanilla extract
1-1/3 cup Bisquick
3/4 cup baking cocoa
3/4 cup chopped pecans or walnuts (optional)
Put all ingredients into one bowl and mix with a hand mixer
until blended
good. The batter will be thick. Put into 9x13 pan and bake at
350 for 18-25
minutes.
HINT:
To cut your brownies into squares while still warm,
use a plastic
knife instead of a kitchen knife. The brownie stays in place and
the squares
are perfect without all the brownie getting messed up.
