Rinse and drain raisins.
Cream shortening; add sugar and then well-beaten eggs.
Add melted chocolate and mix thoroughly.
Then add sifted dry ingredients, oats, raisins and flavoring.
Drop by spoonfuls on greased cookie sheets and bake in a moderate 350\u00b0 oven for about 15 minutes.
Cool on rack or clean newspaper. Makes 2 and 1/2 dozen cookies.
Recipe may be doubled.
Melt chips. Set aside. Preheat oven to 350\u00b0.
Grease 2 large cookie sheets. Cream the butter and sugar at medium speed until fluffy. Beat in egg, vanilla and melted chocolate. Add flour, baking soda and salt just until combined. Stir in nuts and oats. Drop by teaspoonful onto cookie sheets.
Or roll into 1 1/2-inch balls and flatten with the bottom of a glass dipped in sugar. Bake 10 to 12 minutes. Don't overcook for chewy cookies. Recipe may be doubled.
I prefer to add the oats last, and slowly, mixing after
Add oats, sugar, raisins, shortening, eggs and milk in order listed.
Mix together flour, soda, cloves and cinnamon.
Add first mixture to dry ingredients.
Spread very thin on cookie sheets. Bake in 325\u00b0 oven about 15 minutes.
Cut in squares in cookie sheet while still warm.
Makes 48 squares.
n high speed. Add quick oats and coconut. Mix for two
kara, whole wheat flour, rolled oats, and baking soda in a
Melt butter and mix with brown sugar, pulp, and egg together.
Add salt, vanilla extract and cinnamon, mix well.
Add flour, nuts and raisins and the sourcream, mix well.
Add baking soda, Psyllium fiber and the Quick Oats. Continue mixing.
Add nonfat milk. Mix well.
Spoon drop onto greased cookie sheet and bake at 325\u00b0F oven for 20-25 minutes.
ggs.
Stir in ground oats, oats, and chocolate chips.
Drop
dium sized bowl; mix until oats are thoroughly coated. Saute green
areful not to burn. Add oats; saute, stirring constantly, until golden
Cream shortening, add sugar and continue creaming.
Add eggs, salt, vanilla, flour and oats.
Mix well.
Pour into two greased and floured cookie sheets 10 1/2 x 15 1/2.
Spread evenly and bake 350\u00b0 about 20 minutes or until golden brown on top.
tir until combined. Stir in oats. Press plastic wrap over dough
mix first four ingredients until combined, MIX BY HAND (its the trick to this recipe!). add the dry ingredients, then the oats, then the chocolate chips, mixing each time.
refrigerate dough for taller/chunkier cookies for 1 hr or more. drop them on a greased pan in Tablespoonfuls.
350 for 10 mins (i usually find that 12 is good- though recipe said 10. it's a little too gooey for me. just start checking them after 10.
a box of quaker oats (the round canister).
Once
Boil all ingredients (except oats and peanut butter) together for 2 minutes.
After mixture begins to boil, remove from heat and add the oats and peanut butter.
Stir and drop by spoonful onto wax paper.\tThis is an easy recipe to just make half a batch. Half a batch would make about 18 or 20 cookies.
s irreplaceable and easy to obtain.
Mix the oats, flour's
peed until combined. Add coconut, oats and corn flakes to dough
he dry oats until they are completely coated.
Drop cookies by
Bring sugar, evaporated milk, cocoa and margarine to a boil in a saucepan.
Boil for 1 1/2 to 2 minutes.
Do not stir.
Remove from heat.
Add peanut butter, vanilla and oats.
Drop by small spoonfuls onto a greased pan or waxed paper.
Let cool and enjoy! (Easy no-bake recipe.)
nutmeg (its not in the recipe, but I add about 1