Posted by sherry on November 29, 2000 at 17:40:14:
In Reply to: oatmeal cookies posted by Lynda Davila on November 29, 2000 at 15:07:48:
: ISO Oatmeal cookies receipe.
150 YEAR OLD OATMEAL
Yield: 36 Servings
1 c Sugar
3/4 c Lard
3 ea Egg yolks
2 c Flour
2 c Oatmeal; old fashioned
1/2 c Raisins; chopped
1/2 c Walnuts; chopped
DISOLVE IN 1/2 C. WATER
1 ts Soda
1 ts Cinnamon
3 ea Egg whites; well beaten
Mix ingredients, add the egg whites last. This is a very stiff
mixture - but do not moisten. Drop with tsp. 2 inches apart. Bake in
moderate oven.--
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BANANA OATMEAL COOKIES
Yield: 78 Servings
1 c Sugar
2/3 c Butter; or shortening
2 Eggs
3/4 c Banana; mashed
1/2 ts Vanilla
1/2 ts Lemon juice
1 1/2 c Rolled oats
2 c Flour
3/4 ts Soda
1 ts Baking powder
1 ts Salt
1/2 c Nuts; your choice/ chopped
Sift flour, soda, baking powder and salt together.
cream together sugar and shortening. Beat in well beaten eggs.stir
in the vanilla, lemon juice, and banana. Add rolled oats and nuts to
flour mixture, alternately with banana mixture, mixing well after
each addition. Stir in nuts. Drop by teaspoon onto greased baking
sheet and bake in preheated 350 degree oven 15 to 18 minutes, or
until golden.
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BROWNIE OATMEAL COOKIES
Yield: 24 Servings
2/3 c Whole wheat flour
1/3 c Sugar
1 c Quick cooking rolled oats
1/2 c Unsweetened cocoa powder
1 ts Baking powder
1/4 ts Salt, (optional)
1 ea Powdered egg substitute,
(1 1/2tsp mixed with 3Tbs
Water)
1/3 c Corn syrup, light or dark
(or substitute honey)
1 ts Vanilla
Mix egg replacer, vanilla and syrup. In separate bowl, mix dry
ingredients, make a well, add liquid and stir till moistened. On a
spritzed baking sheet, form approx. 2 dozen cookies. Bake at 350F for
about 10 minutes Cool on sheet/wire rack for 5/5 minutes.
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CHEWY OATMEAL COOKIE
Yield: 1 Servings
3/4 c Butter flavored Crisco
1 1/4 c Firmly packaged light brown
- sugar
1 Egg
1/3 c Milk
1 1/2 ts Vanilla
3 c Quaker(R) Quik Oats (not
- instant or old fashioned)
1 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1/4 ts Cinnamon
1 c Raisins
1 c Coarsely chopped Walnuts
Heat oven to 375-degrees F. Grease baking sheet with Butter Flavor
Crisco. Combine Butter Flavor Crisco, light brown sugar, egg, milk
and vanilla in large bow. Beat at medium speed of electric mixer
until well blended. Combine oats, flour, baking soda, salt and
cinnamon. Mix into creamed mixture at low speed just until blended.
Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2
incheds apart onto paking sheet. Bake at 375-degree for 10 to 12
minutes, or until lightly browned. Cool 2 minutes on baking sheet.
Remove to kitchen counter. About 2 1/2 dozen cookies.
VARIATIONS
HALF-DIPPED COOKIES-Omit raisins & nuts. Bake and cool. Microwave 1
cup Duncan-Hines Dutch Fudge Frosting fo 20-25 seconds, or until
smooth and thin. Dip top half of cookie in frosting. Lay on Waxed
paper until set.
FAVORITE CHIP COOKIES-Omit raisins & nuts. Add 1 cup baking chips to
batter. Bake & cool.
MAPLE WALNUT COOKIES- Omit raisins. Add 1-1/2 tsp maple flavoring to
batter. Bake & cool. Frost top of cooled cookie with mixture of 1
container Duncan Hines Vanilla Layer Cake Frosting and 1 tsp maple
flavoring. Garnish with walnut half.
SOURCE: Silver Palate Cookbook.
MRS. FIELD'S OATMEAL COOKIES
Yield: 24 Servings
1/2 c Butter
1/2 c Brown sugar
1/2 ts Vanilla
2 oz Plain Hershey Bar, grated
1/4 ts Salt
1/2 ts Baking soda
1/2 c Sugar
1 ea Egg
1 1/4 c Oatmeal
1 c Flour
1/2 ts Baking powder
6 oz Bag Chocolate chips
Cream butter and both sugars. Add egg and vanilla - mix well.
Take 1 1/4 cups oatmeal - put small amounts in blender and blend
until it turns to powder - set aside. Grate Hershey bar - set aside.
Combine oatmeal, flour, salt, baking powder, and baking soda. Add
this to butter/sugar mixture and mix well.
Add chips and grated chocolate. Shape dough into golfball sized
cookies.
Bake on ungreased cookie sheet for 6 mins. at 375.