ttach to jar:.
Oatmeal Raisin Spice Cookies.
Empty jar of cookie
milk and vanilla. Drizzle over cookies with tines of a fork
MIX flour, cereal, pumpkin pie spice and baking soda; set aside.
BEAT applesauce and sugars in large bowl with electric mixer on medium speed until well blended.
Add egg and vanilla; mix well.
Add flour mixture; beat on low speed until well blended.
Stir in carrots and raisins; let stand 10 minutes.
DROP rounded teaspoonfuls of dough, 2 inches apart, onto parchment paper-covered or nonstick baking sheets.
BAKE at 350\u00b0F for 10-12 minutes or until golden brown.
Cool on wire racks.
Cream together honey, oil and egg or egg substitute. Add rice flour, potato flour, baking powder, baking soda and apple pie spice. Mix well. Stir in raisins. Drop onto lightly oiled baking sheet. Bake at 375\u00b0 for 10 to 12 minutes.
ist of \"additionally to make cookies from mix\") with 1 package
ag with these instructions: Oatmeal Raisin Spice Cookies: Line cookie sheets with parchment
ew hours before making the cookies, just to plump 'em up
lour.
Slowly add flour, spice, nuts and raisins to egg
Heat oven to 375\u00b0.
Beat margarine and sugar until creamy. Add eggs, milk and vanilla and beat well.
Add flour, baking soda and salt and mix well.
Stir in oats, raisins and nuts and mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies.
Cool 1 minute on cookie sheet.
Remove to wire rack or wax paper.
Combine cake mix, shortening, eggs and water in a large bowl; blend
thoroughly.
Stir
in oats and raisins.
Drop by rounded teaspoonfuls
onto
ungreased
cookie sheet.
Bake at 375\u00b0 for 8 to 10 minutes.
Heat oven to 400\u00b0F.
Beat sugar and margarine until blended.
Beat in egg and vanilla until smooth.
Beat in oats, flour, baking soda and pumpkin pie spice.
Stir in raisins.
Drop by the teaspoonful 2 inches apart onto greased cookie sheets.
Bake 5-7 minutes.
Allow to cool slightly before transferring to a wire rack to cool completely.
5 mins, or until the cookies start to color around the
b>cookies; sprinkle with pecans.
Tip's: I doubled the icing recipe
Mix until completely blended.
You will need to finish mixing with your hands.
Shape into walnut-sized balls.
Place 2-inches apart on a parchment-lined or lightly greased cookie sheet.
Bake at 350\u00b0 for 11 to 13 minutes, until edges are lightly browned. Cool 5 minutes on baking sheet.
Remove cookies to baking racks to finish cooling.
Makes 3 dozen cookies.
Mix all ingredients together.
Drop onto cookie sheet.
Bake at 350\u00b0 for 10 to 12 minutes.
Store in refrigerator or freeze.
Mix all dry ingredients.
Add in applesauce, egg and vanilla.
Mix until completely blended. You may need to finish mixing with your hands.
Shape into balls the size of walnuts. Place on a greased cookie sheet 2 inches apart.
Bake at 350 degrees F (175 degrees C) for 11-13 minutes until edges are lightly browned.
Cool 5 minutes on baking sheet, then remove cookies to baking rack to finish cooing.
nches apart to make 30 cookies.
Bake for 10 minutes
In a saucepan combine 2/3 cup water, shortening, raisins, nutmeg and cinnamon.
Boil for 3 minutes.
Cool until pan is just warm on the bottom.
Combine liquid sweetener and 2 tablespoons water.
Add to raisin mixture.
Stir in egg and beat well.
Add remaining ingredients and mix thoroughly.
Drop by spoonfuls onto a lightly greased cookie sheet.
Bake in a 350\u00b0 oven for 8 to 10 minutes or until barely soft to touch.
Remove and let cool.
Makes 2 dozen.
Each cookie is 56 calories.
ut shapes of choice. Place cookies slightly apart on prepared baking
Boil raisins 5 minutes; drain and save water.
Break 1 cup walnuts.
Cut up 1 (8 ounce) jar maraschino cherries.
Cream sugar and oleo.
Add eggs and beat well.
Add raisin water with baking soda dissolved in it.
Add flour and spices, then remaining cup of coffee.
Lastly, add raisins, nuts and cherries.
Bake 45 minutes to 1 hour in 350\u00b0 oven.
Use 9 x 12-inch greased and floured pan.