Need Recipe for Oatmeal Cookies
10-15-2017, 08:04 AM
#22
Super Member
Join Date: Nov 2011
Location: Twin Cities, MN
Posts: 1,141
The best tip I have for softer oatmeal cookies, is to substitute a couple tablespoons of the sugar... brown or white... with a couple tablespoons of honey. Your cookies will stay soft, and as an added bonus, they stay fresher longer.
10-15-2017, 12:46 PM
#23
Member
Join Date: Jan 2011
Posts: 94
Just finished reading ideas from TipNut and one of them was, to soften cookies, place a slice of bread in your cookie jar on top of your cookies - the next time you reach for a cookie, it will be soft. I haven't tried this but if you have some of your cookies from your own recipe left, it is worth a try.....
10-15-2017, 01:53 PM
#24
Super Member
Join Date: Jul 2010
Posts: 1,789
I use the " Pride of Iowa" recipe. Almost identical to the one posted by Watson58.
1 c. butter
1 c. white sugar
1 c. brown sugar
1 tsp vanilla
2 eggs
2 c. flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 c. oats
1/2 c. chopped nuts
1 c. coconut
cream sugars and butter together, add eggs and vanilla. Mix well. Stir in dry ingredients. Add remaining ingredients. Scoop by Tbsp onto pan and flatten. Bake 350 for 10/12 minutes. These stay nice and chewy/soft. Even my DH who does not like coconut likes these.
Some where buried in my mom's cookbooks there is a recipe for oatmeal molasses cookies. They are also nice and soft but travel well. I have not been able to find the recipe for years now so if anyone would have one I would love to have it
1 c. butter
1 c. white sugar
1 c. brown sugar
1 tsp vanilla
2 eggs
2 c. flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 c. oats
1/2 c. chopped nuts
1 c. coconut
cream sugars and butter together, add eggs and vanilla. Mix well. Stir in dry ingredients. Add remaining ingredients. Scoop by Tbsp onto pan and flatten. Bake 350 for 10/12 minutes. These stay nice and chewy/soft. Even my DH who does not like coconut likes these.
Some where buried in my mom's cookbooks there is a recipe for oatmeal molasses cookies. They are also nice and soft but travel well. I have not been able to find the recipe for years now so if anyone would have one I would love to have it
Last edited by bakermom; 10-15-2017 at 01:57 PM.
10-15-2017, 04:38 PM
#25
Super Member
Join Date: Apr 2016
Location: Blue Ridge Mountians
Posts: 7,075
10-16-2017, 11:25 AM
#26
Member
Join Date: May 2012
Posts: 51
Just an fyi
Last year when my air force grandson was in South Korea I mailed him some chocolate chip cookies. The 1st time they arrived they were very hard. The second time I sent them I poked holes in a ziplock sandwich bag and inserted a piece of bread and placed it in the bag with the cookies. He said they arrived in great condition (other than he couldn't figure out why I sent him the bread in with the cookies )lol. Live and learn!
10-16-2017, 02:18 PM
#27
Super Member
Join Date: Jul 2010
Posts: 1,789
Just finished reading ideas from TipNut and one of them was, to soften cookies, place a slice of bread in your cookie jar on top of your cookies - the next time you reach for a cookie, it will be soft. I haven't tried this but if you have some of your cookies from your own recipe left, it is worth a try.....
10-18-2017, 09:28 AM
#28
Member
Join Date: Jul 2011
Posts: 32
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.
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.
10-18-2017, 09:49 AM
#29
Member
Join Date: Jul 2011
Posts: 32
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 70 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.
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 70 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.
Last edited by ilovequilts34; 10-18-2017 at 09:56 AM.
10-18-2017, 10:06 AM
#30
Member
Join Date: Jul 2011
Posts: 32
Mrs. Bailey's Oatmeal Cookies - Jennie
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 70 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.
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 70 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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