Oatmeal Raisin Cookies Recipe

Oatmeal Raisin Cookies Recipe
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Oatmeal Raisin Cookies Recipe
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Ingredients
Instructions
  1. Pre-heat oven to 350 degrees. Line two large cookie sheets with parchment paper or waxed paper.
  2. Either by hand or with electric mixer, beat butter until creamy.
  3. Add sugars; beat until fluffy, about 3 minutes.
  4. Beat in eggs one at a time.
  5. Add vanilla.
  6. Mix flour, salt, baking powder, and nutmeg together in medium bowl.
  7. Stir dry ingredients into butter-sugar mixture.
  8. Stir in oats, raisins and optional walnuts.
  9. Working with generous 2 tablespoons of dough each time, roll dough into 2-inch balls. Place balls on parchment-lined cookie sheet, leaving at least 2 inches between each ball.
  10. Bake until cookie edges turn golden brown, 22 to 25 minutes.
  11. Let cool on cooling rack at least 30 minutes before peeling cookie from parchment.
  12. If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not over bake these cookies. The edges should be brown, but the rest of the cookie should be very light in color. The trick to making the cookies chewy is to make them large. Smaller cookies tend to get more dried out and crisp, and therefore not as chewy.
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Cranberry Granola Bars

Cranberry Granola Bars
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Cranberry Granola Bars
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Instructions
  1. Preheat oven to 350 F.
  2. Sift together flour and baking powder in a bowl.
  3. Combine next 3 ingredients in a bowl and mix with an electric mixer on high speed until smooth. Make sure there are no lumps of brown sugar.
  4. Add dry ingredients and beat on low speed until just blended.
  5. Stir in granola and dried fruit. The batter will be very thick.
  6. Transfer batter to a lightly oiled baking dish and smooth the top.
  7. Bake 20-25 minutes, or until golden brown. This recipe serves 12.
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Apricot-Oatmeal Bars

Apricot-Oatmeal Bars
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Apricot-Oatmeal Bars
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Ingredients
Instructions
  1. Preheat oven to 325 F. Lightly oil an 8 12 inch baking dish or coat it with nonstick cooking spray and set aside.
  2. Combine first 5 ingredients in a bowl with fingertips until no lumps of brown sugar remain.
  3. Drizzle oil and fruit juice over oats and mix in with fingertips until evenly moistened and crumbly. Set aside half for the topping.
  4. Press the remainder evenly in bottom of prepared baking dish.
  5. Spread apricot preserves over top.
  6. Sprinkle with reserved oat topping.
  7. Bake 30-40 minutes, or until golden. Let cool in baking dish on a rack. Cut into bars and store at room temperature in an airtight container. This recipe serves 15.
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Almond Butterscotch Bars

Almond Butterscotch Bars
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Almond Butterscotch Bars
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Ingredients
Instructions
  1. Cream butter and sugar.
  2. Beat in vanilla and almond extracts and salt.
  3. Gradually beat in flour until well-blended.
  4. Press mixture evenly into ungreased 10 1/2 x 15 1/2 x 1 inch jelly roll pan.
  5. Sprinkle butterscotch morsels and almonds over cookie mixture; press lightly.
  6. Bake at 350 until golden brown, about 20 to 25 minutes.
  7. Cool on wire rack. Cut into 2-inch squares. Makes 35 bars. These are more like cookies than brownies.
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Double Butterscotch Bars

Double Butterscotch Bars
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Double Butterscotch Bars
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Ingredients
Instructions
  1. Preheat oven to 325'. Grease sides and bottom of a 9 x 13-inch pan.
  2. In a medium bowl, combine flour, baking soda and salt.
  3. In a large bowl with mixer on medium speed, beat butter and brown sugar for one minute. Add eggs and vanilla and beat until light and fluffy.
  4. On low speed, mix in the flour mixture until blended. Stir in the chips and nuts.
  5. Spread batter into prepared pan. Bake 35 minutes or until a toothpick inserted in center comes out clean.
  6. Cool at least one hour before cutting into bars. Makes thirty-six 2-1/2 by 1-inch bars.
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