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.
Heat oven to 350 degrees F.
In a large bowl whisk dry ingredients (oatmeal - sugar) together and set aside.
Stir water and baking soda in a measuring cup or small bowl. Set aside.
Melt butter and syrup together over medium heat. Then add in the water/baking soda mixture.
Stir wet ingredients into dry ingredients.
Drop by spoonfuls onto baking sheets which have been covered with parchment paper.
Bake for 15-20 minutes or until golden.
o purchase one kind of oatmeal, you should buy the old
Mix everything but the oatmeal together and bring to a
mitted the raisins from this recipe, and we didn't miss
Spray 8\" square pan with Pam, pour in mixture and bake at 375 for 20 min.
Refrigerate. Scoop into bowl and microwave to eat.
(You can double the recipe by using a 9x12 pan. It will take about 35-40 minutes to bake. I store in a large sealed container in the fridge and it lasts a whole week)
br>Allowable substitutions in the recipe are as follow: *You may
Preheat oven to 350 degrees. Grease large cookie sheet.
In large bowl, stir together flour, coconut and salt. Add condensed milk and vanilla; stir until well combined.
Drop batter by Tablespoon / scoop (original recipe called for 1/4cupfuls), 1 inch apart, onto prepared cookie sheet. Bake 15 to 17 minutes or until just golden on bottoms. Transfer to wire racks to cool completely.
When cookies are cool, dip top halves into melted chocolate of your choice; let stand until set.
Nancy's note's on Oatmeal cookies; they are called Melanie'
tir in wheat germ and oatmeal.
Drop by large spoonfuls
Blend oatmeal until it's fine powder.
Cream butter and both sugars.
Add eggs and vanilla.
Mix flour, oatmeal, salt, baking powder and soda together and add to first mixture.
Then add chips, candy and nuts.
Roll into walnut sized balls.
Place 2 inches apart on cookie sheet.
Bake 5 minutes at 375\u00b0.
Makes 112 cookies.
Recipe may be halved.
Preheat oven to 350\u00b0F
Cream together brown and white sugar, margarine and vanilla and maple extracts.
Beat in egg.
Sift in flour, baking powder and soda and salt until combined.
Stir in flaked brazil nuts (or coconut).
Drop dough by scant round tablespoonfuls onto sprayed SHINY baking sheet.
Press a macaroon candy into the centre of each tablespoonful of dough.
Bake 10 to 12 minutes, depending on your oven.
Cool on wire rack.
Freeze really well.
op.
To make the macaroon topping, beat egg whites to
Combine oatmeal and flavourings in a deep, microwave safe bowl.
Add milk and stir to combine.
Cook on high power for 2 minutes, then stir.
Continue cooking and stirring at one minute intervals until the oatmeal is as thick as you like.
Top with favourite toppings. I like plain yogurt and a touch of maple syrup.
5 minutes.
Preparation for Oatmeal Crunch Crust:
In medium
br>(This recipe is also good with coconut.)
Add oatmeal and
I don't have a chocolate chip cookie recipe, other than adding chocolate chips to my Butter/Sugar Cookie recipe.
I have found that the best chocolate chip cookie recipe is on the Nestle chocolate chips package.
Those Toll House cookies can't be beat!
This recipe makes enough compote for 13
the 1 1/2 cups oatmeal, baking powder and baking soda
1) For the oatmeal cookies, preheat oven to 350\