Amazing Oatmeal Cookies 1 lb Pitted dates 2 c Water 1/3 c Tahini (Old Fashioned Peanut Butter May be substituted) 1 c Wheat germ 9 c Old fashioned rolled oats 2 ts Baking powder 2 ts Baking soda 1/2 ts Salt 2 1/2 ts Vanilla 2 c Chopped Nuts 2 1/2 c Raisin Heat over to 350F. Chop dates in food processor. Add part or all of the water and blend until dates are pureed. Pour puree and any remaining water into a very large mxing bowl. Add peanut butter and blend well. Add wheat germ, oats, baking powder, baking soda, and salt and blend well. Add vanilla while beaters are mixing the dough. Slowly blend in nuts and raisins. Batter will be very stiff. Blend until all ingredients are evenly distributed. Drop onto non-stick sprayed cookie sheet and flatten with a floured fork. These cookies won't spread so may be baked close together. Bake 12 to 15 minutes. Store in refrigerator. Wonderful healthy, nutritious recipe. Best Oatmeal Cookies Estimated Times Preparation time: 1 hr, 10 mins Cooking time: 10 mins Ingredients 3/4 cup margarine 1 cup sugar 1/2 cup brown sugar 2 egg whites, beaten 1 1/2 cups flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 1/2 cups quick cooking oatmeal 1 cup raisins 1 teaspoon vanilla 1/4 cup sugar Directions In a large mixing bowl beat margarine, 1 cup sugar, and brown sugar until light and fluffy. Add beaten egg whites. In a medium size bowl combine flour, baking soda, cinnamon, and nutmeg; add to the sugar mixture. Mix well. Stir in quick cooking oatmeal(uncooked), raisins, and vanilla. Chill for 1 hour. Preheat the oven to 350 degrees. Roll by teaspoonful into a ball and place on an ungreased baking sheet. Grease the bottom of a glass with margarine, dip the glass in 1/4 cup sugar, and press down on the dough. Bake for 10 minutes; cool on racks. Serving Size: 36 Chewy Oatmeal Cookies 3/4 c butter or shortening 1 1/4 c brown sugar -- firmly : packed 1 egg 1/3 c milk 1 1/2 ts vanilla 3 c oats, rolled (raw) -- quick/ : old fashioned 1 c flour -- all-purpose 1/2 ts baking soda 1/2 ts salt 1/4 ts cinnamon 1 c raisins 1 c walnuts -- chopped Heat oven to 375 F. Lightly grease cookie sheet with shortening. Combine shortening, brown sugar, egg, milk, and vanilla; beat with mixer on high speed to blend well. Combine oats, flour, baking soda, salt and cinnamon; add to shorteing mixture and combine until just blended. Stir in raisins and nuts. Drop by rounded tablespoonfuls onto greased cookie sheet, 2 inches apart. Bake for 10-13 min., or until lightly browned. So Good! Chewy Oatmeal Cookies 2 Sweet and chewy and full of home-baked goodness. Estimated Times Preparation time: 15 mins Cooking time: 20 mins Ingredients 1 1/4 cups firmly packed brown sugar 1/2 cup shortening 1/4 cup butter, softened 1/3 cup 2% milk 1 egg 1 1/2 teaspoons vanilla 3 cups quick-cooking oats 1 cup flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1 cup raisins 1 cup chopped walnuts Directions Preheat oven to 350°F. Lightly grease cookie sheets. In a large bowl, beat brown sugar, shortening and butter until smooth Add milk, egg and vanilla and stir until well combined; set aside. In a medium bowl, mix together oats, flour, baking soda, salt and cinnamon. Stir into wet ingredients until thoroughly mixed. Blend in raisins and walnuts. Drop by rounded teaspoon onto prepared cookie sheets and bake 10-12 minutes or until lightly browned. Cool slightly before removing cookies from sheets to wire rack. Makes 36 cookies Chewy Oatmeal Raisin Cookies Estimated Times Preparation time: 10 mins Cooking time: 27 mins Standing time: 2 mins Ingredients 1 1/2 cups firmly packed brown sugar 2/3 cup vegetable oil 2 eggs 2 tablespoons 2% milk 2 teaspoons vanilla extract 1 3/4 cups flour 3/4 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon ground cinnamon, ground 2 1/4 cups quick-cooking oats 1 cup raisins 1/4 cup bran Directions Preheat oven to 350°F. In a large bowl combine oil and brown sugar, whisk until smooth. Whisk in eggs, milk and vanilla until light and fluffy. In a separate bowl mix flour, salt, baking soda and cinnamon. Stir into egg mixture until thoroughly combined. Stir in oats, raisins and bran. Drop by tablespoonfuls 2 inches apart onto baking sheets. Bake for 9 to 10 minutes or until bottoms are lightly browned. Cool on the baking sheets for 2 minutes before removing to a wire rack. Yield Size: 36 cookies COCONUT MACAROON BARS These sweet treats can be made two days in advance. Just store them in an airtight container in the refrigerator. Nonstick vegetable oil spray 1 1/4 cups plus 2 tablespoons all purpose flour 1 1/3 cups sugar 3/4 teaspoon salt 10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced 1 large egg yolk plus 3 large eggs 1 tablespoon whipping cream 1/4 cup (1/2 stick) unsalted butter, melted, cooled 2 teaspoons vanilla extract 1 7-ounce package sweetened flaked coconut Preheat oven to 350°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Blend 1 1/4 cups flour, 1/3 cup sugar and 1/2 teaspoon salt in processor. Add diced butter and process, using on/off turns, until mixture resembles coarse meal. Add 1 egg yolk and cream; blend until dough comes together in clumps. Press dough evenly over bottom of prepared pan. Bake crust until pale golden, about 15 minutes. Transfer to rack. Maintain oven temperature. Beat 2 tablespoons flour, 1 cup sugar, 1/4 teaspoon salt, 3 eggs, melted butter and vanilla in medium bowl to blend. Beat in coconut. Pour filling over crust. Bake dessert until golden brown on top and set in center, about 25 minutes. Cool in pan. Cut around pan sides to loosen edges. Cut into 24 bars. Makes 24 bars. Bon Appétit March 2001 Ila Walrath, Cadiz, OH Too Busy To Cook? Coconut Macaroons II This is a very simple coconut macaroon recipe that uses only 4 ingredients. Condensed milk gives it a richer flavor than most. Makes 4 dozen (24 servings). Printed from Allrecipes, Submitted by Robin J. -------------------------------------------------------------------------------- 5 1/2 cups flaked coconut 1 (14 ounce) can sweetened condensed milk 2 teaspoons vanilla extract 1 1/2 teaspoons almond extract Directions 1 Preheat oven to 350 degrees F (180 degrees C). 2 In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well. 3 Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets. Bake 8 to 10 minutes or until lightly browned around the edges. Immediately remove from baking sheets. Store loosely covered at room temperature. Coconut Macaroons III This recipes has won many 1st place ribbons at my state fair. They are very simple to make. Prep Time: approx. 10 Minutes. Ready in: approx. 25 Minutes. Makes 1 dozen (12 servings). Printed from Allrecipes, Submitted by Kristil -------------------------------------------------------------------------------- 2/3 cup all-purpose flour 5 1/2 cups flaked coconut 1/4 teaspoon salt 1 (14 ounce) can sweetened condensed milk 2 teaspoons vanilla extract Directions 1 Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil. 2 In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size. 3 Bake for 12 to 15 mintues in the preheated oven, until coconut is toasted. Coconut Macaroons IV This is a recipe my aunt made in the 30's. A meringue cookie with coconut and cornflake cereal. I could never eat enough of them. Prep Time: approx. 15 Minutes. Cook Time: approx. 18 Minutes. Ready in: approx. 33 Minutes. Makes 2 1/2 dozen cookies (30 servings). Printed from Allrecipes, Submitted by Kathie -------------------------------------------------------------------------------- 2 egg whites 1 cup white sugar 1 cup flaked coconut, 2 cups cornflakes cereal, crushed Directions 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets. 2 In a large glass or metal bowl, whip egg whites to stiff peaks. Stir in white sugar. Fold in coconut and cornflakes. Drop by teaspoonfuls onto the prepared cookie sheets. 3 Bake for 18 minutes in the preheated oven, or until coconut is golden. Coconut Macaroons V (yield 50 cookies) 3 egg whites 1 teaspoon lemon juice 1 pinch of salt 1/2 lb powdered sugar 1/2 teaspoon cinnamon 1/2 lb macaroon coconut Whip egg whites, lemon juice and salt to a soft peak. During whipping slowly add the sifted powdered sugar and cinnamon. Once whipped slowly incorporate coconut using a wooden spatula. Using a pastry bag pipe little mounds onto a parchment-lined baking sheet. Bake at 300 F for approximately 15-20 minutes. Baking time may vary depending on the size of the macaroon. Variations: 1) Replace half of the coconut with ground hazelnuts and finely chopped dried bananas. 2) Concerned about tropical oils? Leave out all the coconut and flavor the meringue (whipped egg whites) with cinnamon or other flavoring like espresso. Pipe like little Hershey Kisses and bake at 210 F for 90 minutes or until dry. COCONUT MACAROONS 1 14-ounce package sweetened flaked coconut 1 14-ounce can sweetened condensed milk 1 teaspoon vanilla extract 2 large egg whites 1/4 teaspoon salt Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Combine flaked coconut, sweetened condensed milk and vanilla extract in large bowl. Using electric mixer, beat egg whites and salt in medium bowl to medium-firm peaks. Fold 1/3 of egg whites into coconut mixture to lighten, then fold in remaining egg whites. Drop half of coconut mixture by level tablespoonfuls onto prepared baking sheets, spacing 2 inches apart. Top each with a second level tablespoonful coconut mixture. Bake until golden, about 25 minutes. Cool macaroons on parchment paper. Slide metal spatula under macaroons to remove. (Macaroons can be prepared 1 day ahead. Store in single layer in airtight container at room temperature.) Makes about 22. Bon Appétit August 2000 FRENCH MACAROONS Macarons are a good choice ; they are lovely little cookies. Here is the basic recipe for 4 to 6 persons : Ingredients : 225 gr [1/2 lb] ground almonds / 225 gr [1/2 lb] sugar / 4 egg whites. Then you have to chose your flavor : - for coffee flavor = 1 tspoon coffe extract - for vanilla flavor = 1 tspoon vanilla essence - for fruit / berry flavour = 1 tspoon fruit / berry extract… - one original version : 1 tspoon rum or fortified wine - Mix the sugar and ground almonds. - Whisk the egg whites until stiff and frothy - Gently incorporate the egg whites to the preparation, then add the flavour extract. - On a buttered baking tray, display small balls of paste, sizing as a small walnut. - Bake in preheated oven at 170°C / 325°F for 15 minutes ; take the tray out and let cool down. Macarons can be eaten this way or filled. If you wish to fill them, prepare the filling while they are cooling down. - for fruit / berry ones, I suggest to simply spread a little marmelade or jelly. - for coffee or chocolate ones, I suggest to prepare a "ganache" (sort of cream) ; in this case, simply boil 3 Tbspoons double cream with some flavouring (1 oz plain black chocolate, 1 tspoon coffee extract, etc….) ; just taste your cream and adjust flavouring…. Whatever your chosed flovour(s), sandwich 2 macarons together with their fillings. Grandma's Crispy Oatmeal Cookies 1/3 c Butter (margarine) 1/3 c Lightly packed brown sugar 1/4 c Warm water 1 c Flour, divided 1/4 cup aside 1 c Quick rolled oats 1 ts Cinnamon 1/2 ts Baking soda Cream butter and sugar together thoroughly, then beat in water. Set aside 1/4 cup flour for rolling. Mix together the remaining dry ingredients, then stir them into the creamed mixture. Add the remaining flour gradually to the dough until it is stiff enough to roll. Divide the dough into 3 lumps about the same size. Roll each lump of dough out about 1/8 inch thick and cut into 12 pieces or use cookie cutter. Place on a lightly greased cookie sheet. Bake at 350 F about 10 minutes or until golden brown around the edges. Remove from pan, cool. Store in a covered container. Makes about 36 cookies. Grandma Van's Oatmeal Cookie Recipe 1 cup Crisco all-vegetable shortening 1 cup sugar 1 cup brown sugar 2 eggs 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 3 cups oatmeal 1 teaspoon vanilla Using an electric mixer, cream the sugar, brown sugar, and Crisco until fluffy. Next, add eggs and beat well. (Mixture should be very fluffy.) Then, gradually add the flour, baking soda, and salt. Mix until no trace of flour remains. Add oatmeal and vanilla and blend well. Drop by heaping spoonfuls onto an ungreased cookie sheet. Bake at 375°F for 8-10 minutes. Makes about 3-1/2 dozen large cookies. Recipe variation and a humorous note: We had been baking these cookies for a number of years, and I mentioned to Grandma that our new neighborhood loved her drop oatmeal cookies. She thought for awhile and said she remembered sending her slice and bake oatmeal cookie recipe, and then added, "I must have forgotten to put on the recipe that I refrigerate and slice and bake them!" We all had a really good laugh. They are a wonderful cookie, no matter which way you make them. Great Oatmeal Refrigerator Cookie Recipe 1 1/2 c Raisins 2 Eggs 1 1/2 ts Vanilla 1 c Shortening 3/4 c Sugar; plus 2 tb Sugar 1 1/3 c Brown sugar, packed 2 c Flour 1 1/8 ts Salt 1/2 ts Baking soda 2 1/8 ts Baking powder 3 3/4 c Rolled oats Preheat over to 375F. Cover raisins with warm water and soak 10 minutes. Drain thoroughly and set aside. Combine eggs, 2 tablespoons water, vanilla, shortening and sugars in mixer bowl. Sift flour with salt, soda and baking powder. Add to egg mixture and beat at low speed 2 to 3 minutes or until smooth. Add oats and raisins and mix until blended. Form into 2-inch-thick logs. Wrap in waxed paper and chill until firm. Slice rolls into 1/2-inch thick slices and place on greased baking sheets. Flatten to 1/4-inch thickness and bake 10 to 12 minutes.Prepare this recipe ahead of time and bake just before the kids get home from school! Lebcuchen 10 dozen 8 c sifted cake flour 1 t baking soda 1 ½ t ground cinnamon ¼ t ground clove ¼ t ground nutmeg 1 ½ c honey (1 pound) 2 c sifted brown sugar ¼ c water 2 eggs, slightly beaten 12 oz chopped mixed candied fruit (1 ½ cups) 12 oz Chopped blanched almonds (2 cups) Sift dry ingredients Boil honey, sugar and water 5 minutes and cool Combine all ingredients. Work into loaf Ripen in fridge at least 2 -3 days Roll ¼" thick on floured board Cut into 1" x 3" strips or stars Bake @ 350 ~15 min. ~10 min for 1/8 " thickness Glaze with lemon juice, confectioner's sugar and green food coloring. Low Fat Oatmeal Cookies 1 c Flour 1 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 2 tb Shortening 1/4 c Applesauce 1/2 c Sugar 1/2 c Brown sugar 1 Egg 1 ts Vanilla 1 1/3 c Oats 1/2 c Raisins Preheat oven to 375. Lightly spray cookie sheet with non stick spray. In large bowl, mix flour, baking powder, baking soda and salt. In a separate bowl, whisk together shortening, applesauce, sugars, egg and vanilla until shortening breaks into pea sized pieces. Add flour mixture to applesauce mixture. Mix well. Fold in oats and raisins. Drop rounded tsp onto cookie sheet 2" apart. Bake for 10 to 12 minutes. Remove from oven and cool on cookie sheet for 5 minutes. 60 calories and 1 gram of fat. Voila, "The No Guilt Cookie"!! Macaroon Coconut Recipes Coconut Macaroons This is a tasty, fluffy cookie that makes a great hit with children. 2 3/4 cups macaroon coconut 1 1/4 cups granulated sugar Egg whites sufficient to make a smooth paste (about 3 lightly beaten) 1 Tbsp. corn syrup 1 tsp. vanilla Put the coconut, sugar, egg whites and corn syrup into a kettle and place over hot water. Stir briskly until a smooth paste is formed. Remove from the heat and, if necessary add just enough additional egg white to make a paste of the proper consistency. Add vanilla. Fill a large pastry bag, fitted with large star tube and pipe out macaroons on cookie sheets covered with baking parchment. Bake at 350 F. for 8-10 minutes. Yield 3 1/2 dozen. Hints: Remove macaroons just before they have cooled completely. To get that wonderful, flowery look to your macaroons, use a star tube and start with your arm twisted to the left and in toward your body. As you extrude the dough, bring your hand around in a circle, tucking your elbow in, so that the dough will twist and then bring bag upwards to form a peak. When the cookie is baked, the ridges in the swirl design should become golden brown. Very pretty! It is always best to bake macaroons on silicone-coated Kitchen Parchment (catalog #64858) as they will stick to a cookie sheet and most papers. Mike's Oatmeal Cookies (30 minutes from start to finish - keeps the sugar down -tastes great) Turn on the oven to 350, and make sure the oven is clean and you have a clean cookie pan ready. Put 4 eggs in a large mixing bowl. Add a little sugar (I use 1/8 cup, but it could be none at all). Add 3/4 cup of cooking oil (I use canola) Add 1 level teaspoon of salt and 1 level teaspoon of flavoring (I alternate between almond and maple) Mix now, or wait until you have added 1 1/2 cups of raisins and then mix. (But do add the raisins!) Add 4 cups of quick oatmeal (The 1 min stuff, not regular. I use Kroger brand). (I use a 4-cup measuring bowl, and heap up somewhat) Add 1/2 cup applesauce (for moisture - I used to use a ripe banana. Lots of other stuff could be used) Mix this till you think its ready to go in the oven. If too juicy, add a bit more oatmeal; if too dry, add more applesauce. I use a tablespoon (helped by a knife) to put the dough on a cookie sheet. Put the sheet into the oven (which has been set for 350, right?), set the timer for 15 minutes, and clean up (yum) the mixing bowl and other stuff. You'll have about 5 min after cleanup to watch TV or read before the cookies are done. MILLENNIUM MOCHA ROCKY ROAD OATMEAL COOKIES Quaker Oatmeal Contest Winner To Visit the Official Quaker Oats Site Click Here INGREDIENTS 1 cup (2 sticks) butter, softened 1/2 cup firmly packed brown sugar 1/2 cup granulated sugar 2 eggs 1-1/2 teaspoons vanilla 1 tablespoon instant coffee granules 1 tablespoon hot water 1-3/4 cups all-purpose flour* 1 teaspoon baking soda 1/2 teaspoon salt 2-1/2 cups Quaker oats (quick or old fashioned, uncooked) 1-1/2 cups semisweet chocolate chips 1-1/2 cups coarsely chopped toasted walnuts 1-1/2 cups miniature marshmallows * For old fashioned oats, add 2 tablespoons additional flour. -------------------------------------------------------------------------------- DIRECTIONS Heat oven to 350ºF. Spray cookie sheets with cooking spray. In large bowl, beat butter and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. Dissolve coffee granules in hot water. Add to butter mixture; mix well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and walnuts. To shape cookies, flatten 1 heaping tablespoon of dough in palm of hand. Arrange 4 marshmallows in center; wrap dough around marshmallows to completely cover. Repeat with remaining dough and marshmallows. Space cookies 2 inches apart on cookie sheets. Bake 10 to 12 minutes or until edges are golden brown. (Do not overbake; centers of cookies should be soft.) Let stand 2 minutes on cookie sheets; remove to wire racks. Cool completely. Store tightly covered. MAKES ABOUT 3 DOZEN Neiman-Marcus Cookie recipe 2 cups butter 4 cups flower 2 tsp. soda 2 cups sugar 5 cups blended oatmeal** 24 oz. chocolate chips 2 cups brown sugar 1 tsp. salt 1 8 oz. Hershey Bar (grated) 4 eggs 2 tsp. baking powder 3 cups chopped nuts (your choice) 2 tsp. vanilla ** measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies. NM cookie (Recipe may be halved) 2 cups butter 4 cups flour 2 tsp. soda 2 cups sugar 5 cups blended oatmeal Measure oatmeal and blend in a blender to a fine powder.) 24 oz. chocolate chips 2 cups brown sugar 1 tsp. salt 1- 8 oz. Hershey Bar (grated) 4 eggs 2 tsp. baking powder 2 tsp. vanilla 3 cups chopped nuts (your choice) Cream the butter and both sugars. Add eggs and vanilla Mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies. No Bake Oatmeal Cookies 1 Stick of margarine 2 c Sugar 4 tb Cocoa 1/2 c Milk 1/2 c Peanut butter 2 1/2 c quick oats 1/2 c chopped nuts Melt margarine, add sugar, cooca and milk, bring to boil - let bubble for 1 1/2 minutes. Add peanut butter, oats and chopped nuts. Mix well. Drop by teaspoonfuls onto waxed paper. Let set in refrigerator. What a treat!! Oatmeal cookie 1 The following recipe was a favorite of Governor and Mrs. Chiles. Mrs. Chiles is delighted to share this recipe and hope you enjoy preparing it. Ingredients 1-1/4 (2-1/2 sticks) cups margarine 3/4 cup firmly packed brown sugar 1/2 cup granulated sugar 1 egg (Egg Beaters egg substitute) 1 teaspoon vanilla 3 cups oats 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg Heat oven to 375 degrees. Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices; mix well. Stir in oats. Drop by rounded tablespoon onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. · Back to Gourmet Governors' Index · You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com) Oatmeal Raisin Cookies 1 Prep Time: 15 min Total Time: 27 min Serves: Makes 3 dozen Ingredients 1 cup firmly packed brown sugar 1/2 cup granulated sugar 1 cup MIRACLE WHIP Salad Dressing 2 eggs 3-1/2 cups old-fashioned or quick-cooking oats 1-1/2 cups flour 1 tsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. salt 1 cup raisins Preparation BEAT sugars and salad dressing on medium speed of electric mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. ADD dry ingredients; mix well. Stir in raisins. Drop by rounded tablespoons onto lightly greased cookie sheet. BAKE at 375°F for 9 to 12 minutes or until lightly browned. Remove to wire racks to cool. Tips From the Kraft Kitchens Make-Ahead: Mix dough as directed; shape into 1-inch balls. Place on cookie sheet; freeze until firm. Place in zipper-style plastic freezer bag. Freeze up to 3 months. When ready to bake, place frozen balls, 2 inches apart, on cookie sheets; let stand at room temperature until thawed. Bake as directed. Oatmeal Raisin Spice Cookies Chewy oatmeal raisin cookies get a lift from a trio of spices: cinnamon, nutmeg and ginger. Estimated Times Preparation time: 15 mins Cooking time: 45 mins Ingredients 1/2 cup butter or margarine, softened 1/2 cup shortening 1 cup firmly packed brown sugar 1/2 cup sugar 2 eggs 2 tablespoons light corn syrup 2 tablespoons water 2 teaspoons vanilla 1 1/2 cups flour 2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon salt 1/4 teaspoon ground nutmeg 1/8 teaspoon ground ginger 3 cups quick cooking oatmeal, uncooked 1 cup raisins Directions Preheat oven to 350°F. In a large bowl cream butter, shortening, brown sugar, sugar, eggs, corn syrup, water and vanilla; beat well. In a separate bowl combine flour, cinnamon, baking soda, salt, nutmeg and ginger; add to sugar mixture. Beat well, then stir in oatmeal and raisins. Drop by rounded teaspoonfuls onto an ungreased baking sheet. Bake 15 minutes or until edges start to brown. Cool slightly on the baking sheet before transferring to wire racks. Makes 36 cookies Old-Fashioned Oatmeal Cookies 1 1/2 c Sifted all-purpose flour 1 ts Soda 1 ts Salt 1 1/2 ts Cinnamon 1/2 ts Nutmeg 3/4 c Shortening; soft 1/2 c Granulated sugar 1 c Brown sugar, firmly packed 2 Eggs 1/4 c Milk 3 c oats, uncooked -- (quick or old-fashioned) 1 c Raisins Preheat oven to 375F. Sift together flour, soda, salt and spices into bowl. Add shortening, sugars, eggs and milk. Beat until smooth, about 2 minutes. Stir in oats and raisins. Chill dough about 1 hour. Roll out on lightly floured board or canvas to 1/4-inch thickness. Cut with floured 3-inch round cutter. Place on greased cookie sheets; sprinkle lightly with sugar. Bake 12 to 15 minutes. Just like Grandma's!! Quick & Easy Oatmeal Cookie Recipe 3 Eggs 1 c Shortening 1 c Flour 1/2 ts Salt 1 c Raisins 2 ts Baking powder 3 1/2 c Oatmeal; quick cooking 1 c Sugar Preheat oven to 350F. Pour boiling water over raisins, let sit. Combine all other ingredients together, then stir in raisin mixture. Drop by teaspoonful onto greased cookie sheet. and bake in hot oven. Bake 12 - 15 mins. Quick & easy, delicious!! Quick No Bake Oatmeal Cookies No-Bake winner cookie recipe. Cocoa, oats and nuts with a touch of vanilla make these cookies scrumptious. Estimated Times Preparation time: 15 mins Cooking time: 5 mins Standing time: 15 mins Ingredients 2 cups sugar 1/2 cup margarine 1/2 cup milk 3 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa 3 cups quick cooking oats 1/2 cup chopped nuts 1 teaspoon vanilla Directions In a medium saucepan combine sugar, margarine, milk and cocoa; cook over medium heat. Bring to a boil for 1 minute; remove from heat and stir in oats, nuts, and vanilla; blend well. Drop dough by rounded teaspoon onto wax paper and let set before serving. Serving Size: 48 Special Oatmeal Cookie Ingredients: · 1 1/2 cup whole wheat pastry flour · 1 cup rolled oats · 1 1/2 tsp. baking powder · 1/4 tsp. salt · 1 tsp. cinnamon · 1/3 cup canola oil · 4 tsp. cornstarch mixed into 1/2 cup soymilk or water · 3/4 cup Sucanat (or any unrefined sugar) · 1 tsp. vanilla · 1/2 cup coconut · 3/4 cup chocolate chips (optional) Directions: Mix canola oil, cornstarch mixture, Sucanat, vanilla, and coconut well in a good-sized bowl. In a separate bowl, sift flour, cinnamon, salt, and baking powder together. Add oats to this mixture. Add the dry mixture to the wet one and mix well. Mix in chocolate chips. Form the dough into small balls or patties on a greased cookie sheet. Bake at 350 degrees Fahrenheit for about 10 minutes, or until they are done when tested with a toothpick. Serves: about 6 Preparation time: 20 minutes ENJOY!