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I highly recommend this one, I use it all the time
http://allrecipes.com/Recipe/Soft-Oa...es/Detail.aspx |
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This is a recipe my family has always loved - the Amish Oatmeal Cookies. If you are careful not to over-bake, you get a chewy cookie with a fabulous flavor. I sometime cut the recipe in half, but usually I make the whole recipe and freeze some to have on hand.
Amish Oatmeal Cookies [ATTACH=CONFIG]243577[/ATTACH] |
Martha Stewart has outstanding recipes.
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Originally Posted by sha'z
I use the recipe on the Q Oats inside cover, but instead of vanilla flavor I use a flavor like raspberry or maple!
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Old Fashioned Oatmeal CookiesPREP TIME: 15 min
COOK TIME: 10 min YIELD: 2 1/2 dozen INGREDIENTS: Crisco® Original No-Stick Cooking Spray 3 cups old-fashioned rolled oats 3/4 cup Crisco® All-Vegetable Shortening 1 cup Pillsbury BEST® All Purpose Flour OR 3/4 stick Crisco® Baking Sticks All-Vegetable Shortening 1/2 tsp. baking soda 1 1/4 cups firmly packed brown sugar 1/2 tsp. salt 1 large egg 1/4 tsp. ground cinnamon 1/3 cup milk 1/2 cup raisins 1 1/2 tsps. vanilla extract 1/2 cup coarsely chopped walnuts Crisco® Original No-Stick Cooking Spray 3/4 cup Crisco® All-Vegetable Shortening OR 3/4 stick Crisco® Baking Sticks All-Vegetable Shortening 1 1/4 cups firmly packed brown sugar 1 large egg 1/3 cup milk 1 1/2 teaspoons vanilla extract 3 cups old-fashioned rolled oats 1 cup Pillsbury BEST® All Purpose Flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/2 cup raisins 1/2 cup coarsely chopped walnuts PREPARATION DIRECTIONS: 1. HEAT oven to 350°F. Coat baking sheets lightly with no-stick cooking spray. 2. COMBINE shortening, brown sugar, egg, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended. 3. COMBINE oats, flour, baking soda, salt and cinnamon. Mix into shortening mixture at low speed just until blended. Stir in raisins and walnuts. Drop by rounded measuring tablespoonfuls of dough 2 inches apart onto prepared baking sheets. 4. BAKE 8 to 10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely. |
I've used this one for yrs. Stays moist due to the potato flakes and soak raisins in about a 1/4 c. of boiling water.
Raisin Oatmeal Drop Cookies Instant mashed potatoes 1 cup brown sugar, packed ½ cup granulated sugar ¾ cup shortening 2 eggs ¼ cup water 1 tsp. vanilla 1 cup flour 1 tsp. salt ½ tsp. baking soda 1 tsp. cinnamon ½ tsp. cloves 3 cups quick oats 1cup raisins 1 cup chopped nuts 1 cup choc. chips, if desired Heat oven to 400 degrees. Prepare potatoes for 2 servings according to package directions; set aside. Cream sugars, shortening, eggs, water and vanilla until fluffy; stir in potatoes. Blend flour, salt, soda and spices; stir in. Fold in raisins, nuts, oats and choc. chips. Drop slightly rounded teaspoonfuls on lightly greased cookie sheet. (Or use parchment paper). Bake about 10 – 12 minutes, until edges are light brown. Tops will look soft, cool on cookie sheet. |
Sounds wonderful! I can see the potato flakes keeping the cookies soft.I also use them in my bread recipe.Thanks again.DH has surgery this wk, so can't bake for a while,but will be sure to try them later. Thanks so much,Pat C
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what is the amount of potatoes....
Originally Posted by magpie
I've used this one for yrs. Stays moist due to the potato flakes and soak raisins in about a 1/4 c. of boiling water.
Raisin Oatmeal Drop Cookies Instant mashed potatoes 1 cup brown sugar, packed ½ cup granulated sugar ¾ cup shortening 2 eggs ¼ cup water 1 tsp. vanilla 1 cup flour 1 tsp. salt ½ tsp. baking soda 1 tsp. cinnamon ½ tsp. cloves 3 cups quick oats 1cup raisins 1 cup chopped nuts 1 cup choc. chips, if desired Heat oven to 400 degrees. Prepare potatoes for 2 servings according to package directions; set aside. Cream sugars, shortening, eggs, water and vanilla until fluffy; stir in potatoes. Blend flour, salt, soda and spices; stir in. Fold in raisins, nuts, oats and choc. chips. Drop slightly rounded teaspoonfuls on lightly greased cookie sheet. (Or use parchment paper). Bake about 10 – 12 minutes, until edges are light brown. Tops will look soft, cool on cookie sheet. |
Originally Posted by greaterexp
This is a recipe my family has always loved - the Amish Oatmeal Cookies. If you are careful not to over-bake, you get a chewy cookie with a fabulous flavor. I sometime cut the recipe in half, but usually I make the whole recipe and freeze some to have on hand.
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MRS. BAILEY'S OATMEAL COOKIES - Jennie
1 c. butter or margarine (not reduced fat margarine) 1 c. white sugar 1 c. brown sugar 1 c. milk 3 eggs, beaten 3 c. flour 1 t. soda 1 t. salt, if you use unsalted butter 1 t. vanilla 4 c. quick oats 1 c. chopped nuts 2 t. cinnamon 1 pkg. (12 oz.) chocolate chips Cream shortening and sugar. Add eggs. Combine flour, cinnamon and soda, salt, vanilla and add alternately with milk. Stir in oats by hand as it is too much dough for most mixers to handle. Add nuts and chocolate chips. Chill dough. Drop from teaspoon. Bake at 400 degrees for 10 to 12 minutes. Makes at least 5 dozen cookies. Be sure to chill the dough at least one hour and do not overbake. This recipe is over 50 years old. Mrs. Bailey, a neighbor, gave this recipe to my Mother. When I took 4-H Club cooking in the 40's, this was the recipe I used to make my blue ribbon cookies This is a soft cookies and freeze well. |
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