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.
1) For the oatmeal cookies, preheat oven to 350\
Basic Oatmeal Cookie Mix.
Combine shortening and
Sift together flour, soda and salt; set aside.
Cream sugar, shortening and brown sugar.
Blend in egg and vanilla; mix well. Add flour mixture and mix.
Add oatmeal and mix well.
Drop on cookie sheet in mounds.
Bake at 350\u00b0 for 8 minutes.
Remove from oven and place 1/2 tsp.
topping in center of each cookie; pressing lightly.
Bake for another 6-8 minutes until cookie is golden brown.
Cool 1 minute before removing from cookie sheet.
nly once.
Garnish Snickerdoodle Cookie Pancakes with additional butter and
ut the ingredients for the cookie in the mixing bowl and
Combine first 4 ingredients.
Bring to a boil and boil hard for 1 1/2 minutes.
Add the 1/2 cup peanut butter and the 3 cups quick oatmeal.
Blend.
Drop by teaspoons onto cookie sheet.
Preheat oven to 350\u00b0.
Mix margarine, sugars, vanilla and eggs.
Beat well.
Sift together flour, soda and cinnamon and add to first mixture.
Mix well.
Fold in quick oatmeal and nuts. Drop by teaspoonfuls on a very, very lightly greased cookie sheet. Bake at 350\u00b0 for 10 to 12 minutes.
Remove immediately to rack to cool.
(Do not overbake or cookies will be hard.)
Sift first 3 ingredients together.
Cream butter and sugars;
add eggs and vanilla.
Add flour mixture, oatmeal and nuts; mix well.
Drop from teaspoon 2 inches apart onto greased cookie sheet.
Bake at 375 degrees for 10-12 minutes.
Combine all ingredients except the sugar, shortening and oats in a large bowl.
Blend well.
Stir in brown sugar and mix well. With a pastry blender, cut in shortening until evenly distributed. Stir in oats and mix well.
Put in a large airtight container and label Oatmeal Cookie Mix. Store in a cool, dry place and use within 10 to 12 weeks.
Makes about 24 cups of mix.
Preheat oven to 350\u00b0.
Cream butter.
Add sugar and cream.
Add flour and quick oatmeal and beat.
Mix together.
Roll in balls. Indent with fork.
Bake about 12 minutes in 350\u00b0 oven.
When cookies are cool, sprinkle with powdered sugar.
Cream sugars with shortening.
Add vanilla and eggs.
Sift flour, baking powder, soda, salt and cinnamon.
Add to creamed mixture, then add quick oatmeal.
Mix boiling water and quick oatmeal mix; let cool.
Cream the sugar, brown sugar and Crisco all together.
Add the eggs; beat well.
Add to the oatmeal mixture and mix.
In a separate bowl, mix thoroughly the flour, soda, baking powder and salt.
Sift all together and add to the mixture.
Bake in an 8 x 14-inch pan in moderate oven.
Pour hot water over quick oatmeal and let stand for 20 minutes.
Sift the flour and add cinnamon.
Mix all ingredients together.
Bake at 350\u00b0 for 35 to 40 minutes.
Bring to boil and boil 2 minutes.
Take from heat and add 3 cups quick oatmeal and 1/3 cup peanut butter.
Drop on wax paper by spoonful.
Mix together quick oatmeal and 1 cup water in
Boil sugar, milk and butter for 1 minute.
Add vanilla, quick oatmeal and chocolate chips.
Bring to a rolling boil the cocoa, sugar, milk and oleo. Remove from heat and add vanilla, peanut butter and quick oatmeal. Drop on waxed paper.
Mix together in saucepan the sugar, cocoa, milk and margarine. Boil 1 minute.
Remove from heat and add peanut butter, quick oatmeal and vanilla. Drop by teaspoon onto wax paper and let cool.
Combine the first five ingredients and bring to a boil for 15 seconds.
Remove from heat and add peanut butter.
Stir until melted.
Then add quick oatmeal.
Drop on wax paper and let harden.