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.
Cover raisins with hot water and simmer for 5 minutes.
Drain and reserve the 6 tablespoons of liquid.
Cream sugar and shortening thoroughly.
Add eggs and beat until smooth.
Sift dry ingredients. Mix with oatmeal and raisin liquid. Add fruits and nuts. Drop by teaspoons on cookie sheet.
Bake at 400\u00b0 for 10 to 12 minutes.
Makes 4 dozen.
Combine the water and orange juice in a medium pan.
Add raisins and chopped apples; bring to a boil.
Stir in oatmeal and Raisin Bran, reduce heat, and cook for 6 minutes. Stir every 2 minutes.
Remove from heat; mix in cinnamon and banana pieces.
Optional: Add ice cube(s) and stir until they are gone.
I like this smooth and creamy; add a little hot water if too dry.
Mix all ingredients and using spoon, form balls and place on cookie sheet.
Bake at 350\u00b0 for 8 to 10 minutes.
These are soft cookies that get better the longer you have them.
Cream sugars, shortening, butter, eggs, salt, baking soda and extracts.
Gradually add the 2 cups flour.
Next, add the oatmeal, chocolate chips and walnuts.
Drop on cookie sheet by spoonfuls. Bake at 350\u00b0 for 12 to 15 minutes.
ntil light. Add the sugars and beat until smooth. Add the
>With a small knife and working from the top
Bring sugar, cocoa, shortening and milk to boil; boil for 2 minutes.
In a bowl, mix oatmeal and coconut or pecans.
Mix all ingredients and drop on wax paper.
Combine eggs, raisins and vanilla and let stand 1 hour.
Cream together shortening, brown sugar and sugar.
Sift flour, salt, soda and cinnamon into sugar mixture and mix well.
Blend in eggs and raisins.
Add oatmeal (very stiff dough).
Cover raisins with boiling water; let stand until raisins are soft.
Cream margarine and sugar.
Add eggs and vanilla and beat well.
Add flour, salt, cinnamon, nutmeg and baking soda mixture; mix well.
Stir in oatmeal and raisins and mix well.
Drop with spoon on lightly greased cookie sheet.
Bake at 375\u00b0 for 10 to 12 minutes.
Mix flour, cinnamon, soda, salt, spices, oatmeal and raisins. Add applesauce, oil, eggs and vanilla.
Mix just to moisten.
Drop on greased cookie sheet and bake at 375\u00b0 for about 12 minutes.
just cover raisins with water and simmer for a few minutes
Melt the fat or heat the oil in a large frying pan.
Add the onion and cook until soft and golden.
Add the oatmeal and mix in well.
Cook for about 5 minutes, stirring frequently.
Add the stock and allow it to be absorbed by the oatmeal.
Season well and serve with light creamy mashed potatoes.
(Skirlie may also be used as a stuffing for any kind of game bird or poultry. It is also a very good accompaniment to rich meaty and gamy stews).
take the oatmeal and pour all 3 packets in
In a medium size saucepan, bring to boil the sugar, butter, cocoa, milk and vanilla.
Bring to boil 1 minute, then add 1/2 cup crunchy peanut butter and stir in.
Then stir in oatmeal and cook 1 minute.
Pour into pan and let cool until firm.
Cut into squares.
Mix first 4 ingredients.
Sift together second 4 and add to first.
Then add vanilla, oatmeal and Rice Krispies.
Cut mixture into quarters and wrap in Reynolds Wrap.
Chill.
Slice into cookies.
Bake at 350\u00b0 for 10 minutes.
Keep in refrigerator. Great for last minute guests.
Mix sugar, cocoa and salt together.
Add margarine and milk. Put on heat and stir until it comes to a rolling boil.
Take off heat.
Add vanilla, oatmeal and coconut.
Mix thoroughly.
Drop by spoonfuls on waxed paper to cool or in a 9 x 13-inch pan.
r the oatmeal cookies,
f flour, baking soda, salt and cinnamon. Add mixture to the
Preheat oven to 400 degrees.
Stir milk, Eggbeaters, and applesauce together in a small bowl, then stir in oatmeal. Let mixture sit for 45 minutes to 1 hour.
In a medium bowl, mix dry ingredients together. Add raisins and stir to coat.
Add oat mixture to dry ingredients and stir just until combined.
Spray muffin pan with non-stick cooking spray, then fill 9 cups level with batter.
Bake at 400 degrees for 20 - 22 minutes.