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.
00b0.
To make Simple Oatmeal Cookies: Mix the flour, baking soda
ender, about 10 minutes.
Oatmeal Cookies:
Cream butter and brown
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.
br>For each batch of cookies use 4 cups mix and
Mix the cocoa, sugar, milk and margarine; let boil for 1 minute.
Take from heat.
Mix the peanut butter, Quick oatmeal and vanilla.
Mix well.
Drop by teaspoon onto waxed paper.
Let cool.
If oatmeal not fine, crush with hands or rolling pin.
Cream together Crisco and sugars. Add eggs, vanilla and salt. Then add dry ingredients, flour and soda slowly and cream together last oatmeal, raisins and pecans.
Nancy's note's on Oatmeal cookies; they are called Melanie's
onger for crisp).
Slide cookies off parchment to cooling rack
br>Remove from oven; let cookies sit on baking sheet for
Heat oven to 350\u00b0F
Beat together butter and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Stir in oats, walnuts or pecans, cranberries and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown.
Cool 1 minute on cookie sheet; remove to wire rack.
Makes about 4 dozen.
Bar Cookies: Bake 30 to 35 minutes in ungreased 13x9-inch metal baking pan.
Bake at 375\u00b0 for 8 minutes.
Do not grease cookie sheet for baking cookies.
Very tender cookies after baking.
Leave cookies on tray a minute or two before removing.
Drop by teaspoonful on tray.
Makes 60 cookies.
OT over bake.
Let cookies cool 1 minute on cookie
Beat all ingredients, (except oatmeal and rice krispies), together until well blended.
Stir in oatmeal and rice krispies. Drop by teaspoonful on ungreased cookie sheet.
Bake at 350\u00b0 about 10 minutes till light brown.
Freeze well.
ookie. blech!).
Stir in oatmeal, chocolate chips, and pecans until
Preheat oven to 375\u00b0.
Combine margarine and sugar; beat until creamy.
Fold in egg and vanilla.
Combine flour, baking soda, salt and spices; add to mixture and mix well.
Stir in oats.
Drop rounded teaspoonfuls onto ungreased cookie sheet.
Bake 8 to 9 minutes for chewy cookies or 10 to 11 minutes for crispy cookies. Cool 1 minute on cookie sheet, then place on wire rack.
Yield: Approximately 8 dozen.
Put sugar, margarine, cocoa and milk in nonstick boiler and bring to a rolling boil for 1 minute.
Stir in oatmeal, peanut butter, vanilla and pecans quickly.
Drop with spoon onto wax paper.
Cream margarine, brown sugar and white sugar.
Add egg and vanilla.
Mix well.
Add flour, soda, salt, cinnamon and nutmeg; mix thoroughly.
Add Quaker oats.
Drop by spoonful onto cookie sheet.
Bake at 375\u00b0 for 10 to 12 minutes.
Sift together the flour, soda and salt into a bowl.
Add sugar, shortening and water.
Beat until smooth, 2 minutes.
Fold in oats.
Spread on breadboard very thin.
Cut with cookie cutter. Cut a design in half of the cookies.
Place plain cookies on lightly greased cookie sheet.
Top with 1/2 teaspoon of jelly and cover with a designed cookie, lightly pressing edges together. Bake in a moderate oven (350\u00b0) for 10 to 20 minutes.