published by the Historical League, Inc.
2018
Volume I 2007 Regional winner of the Tabasco Community Cookbook award
Showing posts with label oatmeal cookies. Show all posts
Showing posts with label oatmeal cookies. Show all posts
Tuesday, June 24, 2014
Healthy Cookies
My daughter has made these with the help of the granddaughters. Lots of fun for the kids to make and even better to eat.
Saturday, December 7, 2013
Cookie Bowls
Haven't tried this myself but isn't
this a great idea? Put the cookie dough on the outside and make cookie
bowls. Once they are baked... you can put Ice Cream inside of the bowl.It should work with brownie recipes too.
Tastes & Treasures cookbook has several recipes that would work with this. Can't wait to try it myself.
Monday, February 11, 2013
Best Oatmeal Cookies
Make your Valentine happy with these tasty super thin and crispy cookies.
Other delicious treats are Almond Crunch cookies on page 171 or Great Pumpkin Cookies on page 162 of Tastes & Treasures cookbook.
Best Oatmeal Cookies
3 1/2 sticks butter (preferably salted)
1 1/2 cups brown sugar (Dark or light )
1 cup granulated sugar
1 Large Egg
1 1/2 teaspoons Vanilla extract
3 cups rolled oats (not instant)
1 1/2 cups all purpose flour
3/4 teaspoon kosher salt
2 1/2 teaspoons baking soda
1 1/2 cups raisins or dried cranberries
Heat oven to 350 degrees.
Cream the butter and sugars until fluffy, mix in egg and vanilla. Mix well.
In a separate bowl, mix the oats, salt, flour, and baking soda to evenly distribute.
Slowly add the dry ingredients to the sugar mixture and mix together slowly.
Try to mix as little as possible so as to not break up the oats. Add dried fruit and mix in.
Place a small ball (about one teaspoon) onto a baking sheet. Leave plenty of space between the cookies, they spread out.
Bake for 8 to 10 Min. Rotate the sheet halfway through.
Cool 5 min., then move to cooling rack.
Store in air tight container
Makes 35 to 40 small cookies.
Other delicious treats are Almond Crunch cookies on page 171 or Great Pumpkin Cookies on page 162 of Tastes & Treasures cookbook.
Best Oatmeal Cookies
3 1/2 sticks butter (preferably salted)
1 1/2 cups brown sugar (Dark or light )
1 cup granulated sugar
1 Large Egg
1 1/2 teaspoons Vanilla extract
3 cups rolled oats (not instant)
1 1/2 cups all purpose flour
3/4 teaspoon kosher salt
2 1/2 teaspoons baking soda
1 1/2 cups raisins or dried cranberries
Heat oven to 350 degrees.
Cream the butter and sugars until fluffy, mix in egg and vanilla. Mix well.
In a separate bowl, mix the oats, salt, flour, and baking soda to evenly distribute.
Slowly add the dry ingredients to the sugar mixture and mix together slowly.
Try to mix as little as possible so as to not break up the oats. Add dried fruit and mix in.
Place a small ball (about one teaspoon) onto a baking sheet. Leave plenty of space between the cookies, they spread out.
Bake for 8 to 10 Min. Rotate the sheet halfway through.
Cool 5 min., then move to cooling rack.
Store in air tight container
Makes 35 to 40 small cookies.
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