Ingredients:
1/2 cup butter, softened
1 1/4 cups dark brown sugar
2 eggs, beaten
1 1/2 cups cooked pumpkin, drained (or canned)
2 1/2 cups all purpose flour
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/3 teaspoon ginger
1 cup golden raisins
1 cup chopped nuts
1 teaspoon butter rum Schnapps (optional)
Directions:
Preheat oven to 400°F.
In a teacup, stir the raisins with the butter rum Schnapps (or use a teaspoon warm water). Soak for 15 minutes.
Butter should be softened slightly but not nearly melting. Cream together butter and sugar until light and fluffy. Stir in eggs and pumpkin.
In a separate bowl, whisk together flour, baking powder and spices until well combined. Combine the mixed dry ingredients with the pumpkin mixture until well blended (continue mixing for less than 1 minute to avoid tough cookies).
Stir in raisins, the liquid they steeped in, and chopped nuts.
Drop by teaspoonful onto a greased cookie sheet. Bake for about 15 minutes. Be careful not to overbake or cookies will be dry.
Remove cookies from oven; allow to cool 1 minute, then remove using a spatula, to continue cooling on a wire rack. When completely cool, store in plastic bag, wrap tightly and freeze, or use to fill the cookie jar where they won't last long!
Thursday, December 6, 2007
Tuesday, December 4, 2007
MOM'S OATMEAL RAISIN COOKIES
Ingredients:
1/2 cup Quaker Old Fashioned Oatmeal
2 1/4 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon lemon juice
2 eggs
3 cups chocolate covered raisins
1 1/2 cups chopped pecans
Mix 'n' match:
Substitute chopped dates or chocolate chips or plain raisins for the chocolate covered raisins in these cookies
Substitute walnuts for the pecans
Directions:
Preheat oven to 350°F.
Cover 2 baking sheets with parchment paper. Place rolled oats in blender or food processor and process until finely ground. Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl.
In another bowl, cream butter, sugars, vanilla and lemon juice together using an electric mixer. Add eggs and beat until fluffy.
Stir the flour mixture into egg mixture, blending well. Add the chocolate covered raisins and pecans to the dough and mix well.
Using 1/4 cup of dough for each cookie, scoop round balls with an ice-cream scoop and place 2 1/2 inches apart on prepared baking sheets.
Bake until cookies are lightly browned, 16-18 minutes.
Transfer to a wire rack to cool completely. Store in a sealed container to keep them soft and chewy.
Makes 2 dozen cookies
1/2 cup Quaker Old Fashioned Oatmeal
2 1/4 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon lemon juice
2 eggs
3 cups chocolate covered raisins
1 1/2 cups chopped pecans
Mix 'n' match:
Substitute chopped dates or chocolate chips or plain raisins for the chocolate covered raisins in these cookies
Substitute walnuts for the pecans
Directions:
Preheat oven to 350°F.
Cover 2 baking sheets with parchment paper. Place rolled oats in blender or food processor and process until finely ground. Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl.
In another bowl, cream butter, sugars, vanilla and lemon juice together using an electric mixer. Add eggs and beat until fluffy.
Stir the flour mixture into egg mixture, blending well. Add the chocolate covered raisins and pecans to the dough and mix well.
Using 1/4 cup of dough for each cookie, scoop round balls with an ice-cream scoop and place 2 1/2 inches apart on prepared baking sheets.
Bake until cookies are lightly browned, 16-18 minutes.
Transfer to a wire rack to cool completely. Store in a sealed container to keep them soft and chewy.
Makes 2 dozen cookies
OATMEAL CHOCOLATE CHIP COOKIES
Ingredients:
1 1/3 cups butter
2/3 cups lard
2 cups brown sugar
1 cup white sugar
4 eggs
4 tbsp. water
3 cups oatmeal
4 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 cups chocolate chips
Directions:
Preheat oven at 350°F.
Mix together in large bowl. Lightly greese cookie sheets. Drop by spoon full onto cookie sheets.
Bake for 8-10 minutes or until lightly brown.
1 1/3 cups butter
2/3 cups lard
2 cups brown sugar
1 cup white sugar
4 eggs
4 tbsp. water
3 cups oatmeal
4 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 cups chocolate chips
Directions:
Preheat oven at 350°F.
Mix together in large bowl. Lightly greese cookie sheets. Drop by spoon full onto cookie sheets.
Bake for 8-10 minutes or until lightly brown.
OATMEAL RAISIN COOKIES
Ingredients:
1 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups oatmeal
1 cup raisins
1 cup flaked coconut
1 cup chopped walnuts
Directions:
Preheat oven to 350 deg.
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, raisins, coconut and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown.
Cool 1 minute on cookie sheet then remove to wire rack.
1 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups oatmeal
1 cup raisins
1 cup flaked coconut
1 cup chopped walnuts
Directions:
Preheat oven to 350 deg.
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, raisins, coconut and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown.
Cool 1 minute on cookie sheet then remove to wire rack.
COCONUT OATMEAL COOKIES
Ingredients:
2 cups sifted all-purpose flour
1 cup butter
1 cup brown sugar, firmly packed
1 cup granulated sugar
1 tablespoon molasses
2 cups coconut
2 eggs
2 teaspoons vanilla
2 tablespoons coconut rum (optional)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup rolled oats
Directions:
Cream together the butter, adding sugar slowly and beating until light and fluffy.
Add eggs, vanilla, beating well after each addition.
Sift together flour, soda, salt and baking powder.
Slowly add dry ingredients. Stir in oatmeal and coconut flakes.
Drop by large teaspoonfuls onto ungreased baking sheets.
Bake in a preheated 375 degrees F., 12 to 15 minutes, or until golden. Remove to wire racks to cool.
2 cups sifted all-purpose flour
1 cup butter
1 cup brown sugar, firmly packed
1 cup granulated sugar
1 tablespoon molasses
2 cups coconut
2 eggs
2 teaspoons vanilla
2 tablespoons coconut rum (optional)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup rolled oats
Directions:
Cream together the butter, adding sugar slowly and beating until light and fluffy.
Add eggs, vanilla, beating well after each addition.
Sift together flour, soda, salt and baking powder.
Slowly add dry ingredients. Stir in oatmeal and coconut flakes.
Drop by large teaspoonfuls onto ungreased baking sheets.
Bake in a preheated 375 degrees F., 12 to 15 minutes, or until golden. Remove to wire racks to cool.
OATMEAL COOKIES
Ingredients:
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/3 cups butter
1 1/4 cups granulated sugar
3/4 cup brown sugar (firmly packed)
2 large eggs
1 teaspoon vanilla extract
3 tablespoons rum
3/4 cup raisins
3/4 cup Craisins
1 cup nuts
2 1/2 cups uncooked oats (regular)
Directions:
Preheat oven to 350°F.
Soak the raisins and Craisins in the rum.
In a large bowl, combine flour, salt, baking powder, soda, and cinnamon. Set aside.
In the bowl of an electric mixer, cream together the butter and the sugars. Add eggs one at a time, beating after each addition.
Add the vanilla and rum in which the raisins have soaked; beat until well blended. Add the nuts, and oatmeal to the dry ingredients and stir into the liquid mixture. Stir in the raisins and Craisins.
Mix for about 3 minutes.
Drop by large spoonfuls onto ungreased cookie sheets. Bake in a 350°F oven for 10 to 14 minutes or until light brown, being careful not to overbake.
Makes 4-5 dozen cookies, depending upon size of cookies made.
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/3 cups butter
1 1/4 cups granulated sugar
3/4 cup brown sugar (firmly packed)
2 large eggs
1 teaspoon vanilla extract
3 tablespoons rum
3/4 cup raisins
3/4 cup Craisins
1 cup nuts
2 1/2 cups uncooked oats (regular)
Directions:
Preheat oven to 350°F.
Soak the raisins and Craisins in the rum.
In a large bowl, combine flour, salt, baking powder, soda, and cinnamon. Set aside.
In the bowl of an electric mixer, cream together the butter and the sugars. Add eggs one at a time, beating after each addition.
Add the vanilla and rum in which the raisins have soaked; beat until well blended. Add the nuts, and oatmeal to the dry ingredients and stir into the liquid mixture. Stir in the raisins and Craisins.
Mix for about 3 minutes.
Drop by large spoonfuls onto ungreased cookie sheets. Bake in a 350°F oven for 10 to 14 minutes or until light brown, being careful not to overbake.
Makes 4-5 dozen cookies, depending upon size of cookies made.
MONSTER COOKIES
Ingredients and Directions:
2 sticks butter
2 c. white sugar
2 c. brown sugar
2 c. peanut butter - smooth
6 eggs
2 tbsp. vanilla
4 tsp. baking soda
3 c. quick cooking oatmeal
Mix in order given using mixer. Transfer batter to large container and add the following:
6 more c. quick cooking oatmeal
2 c. Nestle chocolate chips
2 c. nuts
1 med. bag M & M's - these can either be included in the batter or used on top
Mix until well blended. Form cookies -- I use large mixing spoon for monster size. Bake at 350 degrees for 10-12 minutes. Makes 10 to 12 dozen cookies. Freezes well.
NOTE: Use smooth peanut butter as it helps to bind everything together.
2 sticks butter
2 c. white sugar
2 c. brown sugar
2 c. peanut butter - smooth
6 eggs
2 tbsp. vanilla
4 tsp. baking soda
3 c. quick cooking oatmeal
Mix in order given using mixer. Transfer batter to large container and add the following:
6 more c. quick cooking oatmeal
2 c. Nestle chocolate chips
2 c. nuts
1 med. bag M & M's - these can either be included in the batter or used on top
Mix until well blended. Form cookies -- I use large mixing spoon for monster size. Bake at 350 degrees for 10-12 minutes. Makes 10 to 12 dozen cookies. Freezes well.
NOTE: Use smooth peanut butter as it helps to bind everything together.
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