Quaker’s Chewy Choc-Oat-Chip Cookies

  • 1/2 Pound(s) (2 sticks) margarine or butter, softened

 

  • 1 Cup(s) firmly packed brown sugar
  • 1/2 Cup(s) granulated sugar
  • 2 Tablespoon(s) milk
  • 2 Teaspoon(s) vanilla
  • 1 3/4 Cup(s) all-purpose flour
  • 1 Teaspoon(s) Baking Soda
  • 1/2 Teaspoon(s) salt (optional)
  • 2 1/2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 2 Cup(s) (12 ounces) semi-sweet chocolate chips
  • 1 Cup(s) chopped nuts (optional)
  • 2 Egg(s)

Cooking Instructions

Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Add oats, chocolate chips and nuts, if desired; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

got recipe at quaker oats website

http://www.quakeroats.com/cooking-and-recipe/quakers-chewy-choc-oat-chip-cookies.aspx

Quaker’s Best Oatmeal Cookies

  • 1 1/4 Cup(s) (2-1/2 sticks) margarine or butter, softened
  • 3/4 Cup(s) firmly packed brown sugar
  • 1/2 Cup(s) granulated sugar
  • 1 Egg(s)
  • 1 Teaspoon(s) vanilla
  • 1 1/2 Cup(s) all-purpose flour
  • 1 Teaspoon(s) Baking Soda
  • 1 Teaspoon(s) ground cinnamon
  • 1/2 Teaspoon(s) salt (optional)
  • 1/4 Teaspoon(s) ground nutmeg
  • 3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)

Cooking Instructions

Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add egg and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Add oats; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Serving Tips:
Bar Cookies:
Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered.
24 BARS
Variations:

  • Stir in 1 cup raisins or chopped nuts.
  • Omit spices; stir in 1 cup semi-sweet chocolate chips, butterscotch chips or peanut butter-flavored chips.

COOK NOTE:

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Mon, 04/29/2013 – 5:31PM by coffeemug2007 0 Comments

Oatmeal Raisin Cookies

1/2 cup (1 stick)!plus 6 tablespoon softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 cups
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins

Directions

Heat oven to 350
In large bowl beat butter and sugars on medium speed until creamy
Add eggs and vanilla; beat well
Add combined flour, baking soda, cinnamon and salt; mix we’ll
Add oates and raisins; mix well
Drop dough by round tablespoonfuls onto urn greased cookie sheets
Bake 8 to 10 minutes or until light golden brown

Pizzelle

Pizzelle

Tue, 04/30/2013 – 4:15PM by coffeemug2007 0 Comments

Pizzelle

8 eggs
2 cups sugar
3 tablespoon oil
Anise
5 cups of flour
1 cup Crisco, melted-cooled
1 teaspoon orange extract

Directions

In large bowl, beat eggs, add sugar, oil and Crisco
Add orange, anise, baking powder and flour
Mix well until you have a soft ball of dough (should not stick to hand when rolling)
Oil both sides of machine. Once hot, place walnut size balls of dough on machine
Count 10-15 seconds or less, remove from machine and repeat
Recipe can be reduced by 1/2 for fewer cookies
Anise is an option, the orange extract can be substituted as well (lemon, etc.)

Have New Blog

The blog OnSugar is closing down next week . i exported the old blog on my computer here is an old recipe split seconds

i make these cookies at Thanksgiving and Chirstmas times

 

Split Seconds Cookies

 

2 cups sifted flour

2/3 cup sugar

1/2 teaspoon baking powder

3/4 cup soft butter or margarine

1 egg

2 teaspoons vanilla

 

Sift flour, sugar, and baking powder together. Blend in butter, egg and vanilla. Place on lightly floured surface and divide into 4 parts. Shape each into a roll, 13 inches long and 3/4 inch thick. Place on ungreased baking sheets. 4 inches apart and 2 inches from edge. (I can fit only 2 at a time on my cookie sheet, they spread alot. Make a depression 1/4 to 1/3 inch deep lengthwise down center of each roll with knife handle. Fill depression with jelly or jam. Bake at 350F to 15 to 20 minutes until light golden brown. While warm cut diagonally into bars while still on cookies sheet. Remove to racks and cool.