t 10 for chewy, a little longer for crisp).
Slide cookies off parchment
00b0.
To make Simple Oatmeal Cookies: Mix the flour, baking soda
ender, about 10 minutes.
Oatmeal Cookies:
Cream butter and brown
ep for six months without refrigeration.
For each batch of cookies
Beat margarine and sugars until creamy.
Add eggs, milk and vanilla; mix well.
Add flour, baking soda and salt; mix well. Stir in oatmeal, chocolate chips and nuts.
Drop by spoonfuls onto ungreased cookie sheet.
Bake at 375\u00b0 for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crisp cookies.
Cool 1 minute on cookie sheet, then move to wire rack to cool completely. Makes approximately 5 dozen.
ake in preheated 350F oven for 10 to 12 minutes or
Cream the sugar with the margarine.
Add eggs, one at a time, and beat until light and fluffy.
Mix together flour, soda, baking powder and salt. When well mixed, add slowly to sugar mixture. Stir in vanilla. Add oatmeal and coconut alternately while beating mixture. Stir in nuts and drop by tablespoonful onto ungreased cookie sheet. Bake at 350\u00b0 for 9 to 12 minutes until cookies are golden brown.
For crisp cookies, bake longer; for chewy cookies, bake less.
Makes
5 dozen cookies.
Cream sugars and oleo.
Add eggs, vanilla, flour, soda and oatmeal (nuts if desired).
Bake in 350\u00b0 oven for 10 minutes for crispy cookies, 5 to 7 minutes for chewy cookies.
Mix margarine and sugars together; stir in eggs, then vanilla. Combine flour, salt and baking soda together; mix in oatmeal and chocolate chips.
Bake on ungreased cookie sheet at 350\u00b0 for about 10 minutes.
For chewy cookies, remove when gloss has just left. Bake until golden for crispy cookies.
Be sure to guard this dough well as it has a tendency to disappear before you can get it in the oven.
Cream together butter flavor Crisco, brown sugar, sugar, milk and vanilla in a large bowl.
Also add eggs plus peanut butter. Blend until creamy.
Add all the dry ingredients and mix into creamed mixture, gradually.
Then stir in chocolate chips.
Place cookie dough onto plastic wrap and roll.
Chill until you are ready to bake the cookies.
Slice cookie dough and bake at 375\u00b0 for 8 minutes for chewy cookies.
Makes about 6 dozen cookies. You may also freeze this cookie dough if you don't use it all.
Preheat oven to 370\u00b0F.
Sift or stir together flour, starch, baking powder, baking soda, cinnamon, salt, and xanthan gum. Set aside.
In a large bowl, cream butter and add sugars. Mix well.
Add eggs and vanilla, then blend in dry ingredients.
Add oatmeal, coconut, raisins, and finely chopped nuts. Mix.
Drop by rounded teaspoonfuls on a lightly greased cookie sheet.
Bake at 370 F for 8 to 13 minutes, until light brown, the lesser time being more chewy, the greater time making them crunchier.
Cream margarine and sugar.
Add vanilla.
Mix together dry ingredients and add to creamed mixture.
Drop by spoonfuls onto lightly greased cookie sheet.
Bake on top oven rack at 325\u00b0 for 10 minutes for chewy cookies.
(May want to add a tablespoon or so more flour and bake a bit longer.)
Nancy's note's on Oatmeal cookies; they are called Melanie's
Preheat oven to 350\u00b0.
Sift flour.
Add baking powder, soda and salt.
Sift again and set aside.
In a large bowl, cream butter.
Gradually add sugar and brown sugar, creaming well.
Add eggs and vanilla.
Beat well.
Blend in the sifted dry ingredients.
Stir in oatmeal, coconut and chopped nuts. Drop by rounded teaspoonfuls onto lightly greased baking sheet.
Bake at 350\u00b0 for 10 to 12 minutes.
Store cool cookies in tightly covered container.
In very large bowl, beat until creamy first 6 ingredients. In another large bowl, sift together flour, salt and soda; add to creamy mixture.
Mix well, then add oatmeal and nuts.
Mix well with wooden spoon; drop onto ungreased cookie sheet, flatten with fork.
Bake 12 to 15 minutes at 360\u00b0 (for chewy cookies, bake less time).
Yield:
10 dozen.
1) For the oatmeal cookies, preheat oven to 350\u00b0F.
Heat oven to 375\u00b0.
Beat margarine and sugar until fluffy. Beat in egg and vanilla.
Add combine flour, baking soda and spices.
Mix well.
Stir in oats.
Drop by rounded tablespoons onto ungreased cookie sheet.
Bake 8 to 9 minutes for chewy cookies or 10 to 11 minutes for crisp.
Makes approximately 4 1/2 dozen.
Cream shortening and sugars.
Add egg, vanilla and juice; mix thoroughly.
Sift flour, salt and soda; stir into mixture.
Mix crushed pineapple into mixture, then mix in the oatmeal.
Let dough stand 30 minutes before dropping by teaspoonfuls on well-greased cookie sheet.
Bake at 350\u00b0 for 12 minutes.
Makes about 5 dozen; standing time allows the oatmeal to absorb the juice.
Combine first five ingredients; stir.
In large bowl, beat shortening, brown sugar, eggs and vanilla.
To this, add the dry ingredients and mix well.
Stir in the oatmeal and raisins; drop from spoon onto buttered tin and bake at 350\u00b0 for 10 to 12 minutes.
Combine all ingredients and refrigerate overnight.
Dough should be very cold and stiff.
Make into walnut size balls. Flatten tops slightly and place onto greased cookie sheet.
Bake at 325\u00b0 for 10 minutes.
Do not overbake.
Makes about 50 cookies.