owl, whisk together melted butter, brown sugar, maple syrup, and vanilla. Let
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
br>Combine 3 tablespoons flour, brown sugar, and cinnamon in a small
Combine the first seven ingredients and mix well; store in an airtight container in a cool dry place for up to 6 months; this will make about 9 servings of oatmeal.
To prepare: Combine oats and 2 tablespoons of oatmeal mix; add enough boiling water until oatmeal is desired consistency.
sprinkle with additional brown sugar if desired.
Heat oven to 400 degrees F. Grease muffin cups or use paper liners.
Mix oats, flours, baking powder and salt in a large bowl.
Whisk eggs and brown sugar in another bowl. When smooth, whisk in milk, melted butter and vanilla. Pour over dry ingredients and fold in just until dry ingredients are moistened.
Scoop into mufifn cups. Bake 15 to 25 minutes or until springy to the touch in the center.
Mix oats, salt and water in a 3 cup bowl.
Microwave for 1 1/2 minutes; stir.
Add cranberries and microwave another 1 to 1 1/2 minutes, watching that the mixture does not overflow the bowl.
Stir and top with syrup and sprinkle with brown sugar.
heat water, brown sugar blend and cinnamon to a boil.
add vanilla, oats and ICBNB spray. (yes, I actually pour the I can't believe it's not butter into a teaspoon and measure).
turn heat down to a simmer, cook about 3-5 minutes depending on what consistency you like for your oatmeal.
Add boiling water to quick oats; set aside to cool.
Combine margarine, brown sugar, white sugar, eggs and oat mixture.
Sift together flour, baking soda, salt and cinnamon; add to first mixture.
br>Combine butter, white sugar, and brown sugar in a large bowl; beat
Bring water to a boil. Add oats and cook, stirring, for 1 minute. Remove from heat and stir in brown sugar and maple syrup. Let sit until desired thickness is reached, 2 to 3 minutes.
Preheat oven to 400\u00b0.
Mix together in large bowl the oats, flour, baking powder and salt.
Whisk together in a small bowl the eggs and brown sugar.
Add the egg mixture, milk, oil and vanilla. Pour liquid mixture over dry ingredients; stir well.
Batter will be soupy.
Bake for 15 to 20 minutes.
Yields 16 to 18.
In a saucepan over medium-high heat, add the oats, salt, and water; stir to combine.
Bring to a boil.
Lower heat and simmer until the oats are tender.
Stir in the cream and simmer until the mixture is creamy and thick.
Add in the brown sugar and dried fruits.
Stir until heated through.
Ladle into individual bowls and top with toasted walnuts.
ilpat- or parchment paper-lined cookie sheets.
Bake at 350
1) For the oatmeal cookies, preheat oven to 350\
owl.
Cream butter, granulated sugar, brown sugar, and vanilla until it's
ogether butter or margarine, white sugar, and brown sugar. Add eggs and vanilla
o a boil.
Add oatmeal and apple pieces, and stir
Blend butter, granulated sugar, brown sugar and eggs.
Sift and add flour, soda and salt.
Add oatmeal, vanilla and chocolate chips.
Drop by tablespoons onto cookie sheet and bake for 10 minutes at 350\u00b0.
Cream together the butter, sugar and brown sugar.
Add eggs and vanilla.
Mix together the flour, oatmeal (put small amounts of oatmeal into blender until it turns to powder), salt, baking powder and baking soda.
Mix all those ingredients and add chocolate chips, Hershey candy bar (grated) and chopped nuts.
Cream butter, sugar and brown sugar.
Add eggs and vanilla. Mix together flour and oatmeal (put small amount into blender until it turns into a powder; mix first, then blend), salt, baking powder and baking soda.
Mix all ingredients.
Add chocolate chips, chocolate bar and chopped nuts.
On an ungreased cookie sheet, make golf ball size cookies 2 inches apart and bake at 375\u00b0 for 6 minutes.