1) For the oatmeal cookies, preheat oven to 350\
Basic Oatmeal Cookie Mix.
Combine shortening and
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.
Cream butter and drippings.
Add sugar and cream again.
Add beaten egg, raisins, then soda dissolved in raisin juice.
Add dry ingredients and beat well.
Add more flour if mixture is not thick enough.
Drop on greased cookie sheets by the teaspoon.
Bake at 400\u00b0 for 10 to 12 minutes.
Makes about 3 dozen large cookies.
nly once.
Garnish Snickerdoodle Cookie Pancakes with additional butter and
Heat oven to 375\u00b0.
Beat margarine and sugar until creamy. Add eggs, milk and vanilla; beat well.
Add flour, salt and baking soda; mix well.
Stir in oats, chocolate chips and nuts; mix well. Drop by round measuring tablespoonfuls onto ungreased cookie sheet.
Bake 9 to 10 minutes for a chewy cookie.
For a crispier cookie, bake 12 to 13 minutes.
Cool 1 minute on cookie sheet. Remove to wire rack and cool completely.
Heat oven to 375\u00b0.
Beat butter and sugars until creamy.
Add eggs, milk and vanilla; beat well.
Add flour, baking soda and salt; mix well.
Stir in oats.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie.
Cool 1 minute.
Makes 5 dozen 2 1/2-inch cookies.
Preheat oven to 350\u00b0.
In bowl melt margarine, then add sugar, egg, vanilla, flour, baking powder, salt, milk and oatmeal (any flavor you like).
Mix well.
Drop spoonfuls of mixture onto greased cookie sheet (2-inch cookies).
Cool until edges are light brown, 10 to 15 minutes.
Cookie is done when center is firm when touched with finger.
Eat and enjoy.
Yields 12 (2-inch) cookies.
Preheat oven to 375\u00b0.
In a small bowl, combine baking soda, salt and cinnamon; set aside.
In a large bowl, combine butter, sugar, brown sugar, eggs and vanilla extract.
Beat until creamy. Gradually add flour mixture.
Stir in oatmeal and butterscotch morsels.
Drop by tablespoon onto a greased cookie sheet.
Bake at 375\u00b0 for 7 to 8 minutes for chewier cookie or 9 to 10 minutes for crispier cookie.
ell.
Add half of cookie mix; beat well.
Add
n the oatmeal and chocolate chunks.
Spoon the cookie dough into
Open the cooker, add the Quaker oat meal, white pepper, black
ilpat- or parchment paper-lined cookie sheets.
Bake at 350
Cream shortening and sugars; add eggs and vanilla.
Beat well. Add dry ingredients and oatmeal.
Mix well.
Drop by spoonfuls onto ungreased cookie sheet.
Bake at 350\u00b0 until golden brown.
In microwave-safe bowl, stir instant oatmeal with 2 cups (500 mL) milk; microwave for 2 to 3 minutes or until tender.
Meanwhile, in blender, combine remaining milk, honey, 1 cup (250 mL) berries and banana; puree until smooth. Divide oatmeal evenly among 4 bowls; top evenly with smoothie and swirl with spoon. Garnish with remaining berries.
Preheat oven to 375.
Cream butter and sugar until fluffy.
Stir in corn syrup and vanilla.
Add oatmeal a cup at a time.
Spread mixture into a 9x13 pan.
Bake 15 minutes. (Mixture will appear puffy when finished and will fall when removed from oven.) Do not underbake.
Combine peanut butter and chocolate chips in microwave safe bowl and melt at half power, 30 seconds at a time.
Top cookie bar with chocolate mixture and cool before cutting.
In bowl, whisk together flour, oatmeal, cornstarch, sugar, baking powder, baking
Preheat oven to 325 degrees.
Grease 8-in square baking pan with nonstick cooking spray.
Combine apple slices, lemon juice, sugar, flour and cinnamon in large bowl.
Pour mixture into prepared baking pan.
Crumble bar of dough on top of the apples.
Bake 40-45 minutes or until apples are tender and crumble topping is crisp.
Serve warm or at room temperature Makes 8, 1/2 cup servings.
Preheat oven to 350\u00b0F.
In a large bowl, mix cookie mix, egg, 4 tbsp butter and grated almond paste until combined. Roll into 52 balls and place 2 inches apart on parchment-lined baking sheets. Flatten slightly then bake for 7-8 mins. Let cool completely on wire racks.
Meanwhile, in a mixer, beat cream cheese, remaining butter and vanilla until smooth. Gradually add sugar until combined. Spoon 1/2 tbsp cream cheese onto 26 cookies. Sandwich with remaining cookies.
Preheat the oven to 350\u00b0F. Place fruit, 1 cup water and sugar in a saucepan on high heat. Bring to a boil. Reduce heat to medium and simmer for 10 mins, stirring occasionally, until just softened.
Spoon fruit into a 2-quart baking dish. Sprinkle cookie crumbs over the top. Dot with butter.
Bake for 15-20 mins, until topping is crisp. Serve with ice cream or whipped cream.